Shepherd's Pie Recipe Leftover Roast

Spray your pie pan with a nonstick spray. Add flour and tomato paste. Web ingredients 3 cups chopped leftover roast beef or lamb 1 cup frozen sliced green beans 1 cup frozen green peas 1 small onion, very thinly sliced 1 carrot, peeled and thinly sliced 1 1/2 cups chicken or beef stock 1/4 teaspoon salt 1/2 teaspoon dried thyme 2 teaspoons cornflour blended with 2 tablespoons cold water 4 cups mashed potatoes

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Season with 1 tablespoon salt.

Shepherd's pie recipe leftover roast. Pour in the red wine or 100ml extra stock, stirring constantly. Shred 2 baking potatoes with a box grater or shredding disk of a food processor. Scrape all the meat off the lamb bone and put through a mincer with the carrot, celery, parsley, shallots and leftover gravy and fat from the roasting tin.

Preheat the oven to 350 degrees f (180 degrees c). Web 1 large onion 2 large carrots 3 celery sticks 2 sprigs each rosemary and thyme 1 tbsp flour 300ml lamb or beef stock 1 tbsp tomato puree 2 tbsp worcestershire sauce 1.5kg floury potatoes (eg,. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone.

Web preheat oven to 350 °f. Season with salt and pepper, to taste. Bring to a boil over high heat.

Web preheat the oven to 180c/350f/gas 4. This easy casserole features spiced ground lamb, but works with beef and bison, too. Web it's a great dish to make with leftover roast veggies too!

Set the lamb mixture aside. Web preheat the oven to 200oc/fan 180oc/gas 6. Web spicy lamb and veggie shepherd’s pie.

Web fill a casserole dish with leftover roast turkey, gravy, and mixed vegetables, and lay a buttery dough over the top. Combine biscuit mix and 1 1/2 cups of milk. Then mash with a pinch of salt and pepper to taste.