Left Overs – Shepherd’s Pie

Every two weeks we usually have a roast. While a good leg is not cheap we always manage to get two meals out of it (and the dog a few bones). I am not talking about the roast but our second meal. The Shepherd’s Pie. The recipe we use always turns out tasting great and is easy to make (plus the kids love it). The other benefit is that you can vary the amounts of meat and veges in it.
Ingredients
Left over roast, meat cut up into pieces
1-2 carrots diced
some Peas or any other vege you have around – we are using the frozen broad beans from this years harvest. But we have also used broccoli.
1 onion
1 garlic clove
1/2 glass red wine
olive oil
2tablespoon tomato sauce (as in the sauce you put on your sausages)
2 tablespoons worcestershire sauce
1-2 cups stock
For the topping
4-5 potatoes
butter
milk
salt pepper

Put oven on at 200C
Chop up meat, onion, carrot, garlic (and any other veges you have)
Saute onion, carrots in oil (for approx 4-5 minutes), add the garlic and the other veges
Throw in the meat, wine, tomato sauce and worcestershire sauce. Now add stock till it covers the mixture – season with salt and pepper. Simmer gently for at least 15 minutes.  Meanwhile boil potatoes and make mash.

Now put the meat mixture in a pie dish/pot, cover with mash, get kids to make designs with fork in mash.

Bake in the oven for 20 minutes. Also we always put some foil below as some of the mixture always boils over. Remove when mash is brown on top. Done

Now there are always many varieties, what is your favourite?

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