Shepherd's Pie Recipe Using Leftover Roast Beef

Both were originally ways of using up leftover roast meat by chopping it finely, mixing with stock or gravy and reheating with a good layer of mashed potato on the top. Season with salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat to a simmer until the lentils are tender and most of the liquid has been absorbed.

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Season with salt and pepper, then stir in the soy sauce and peas.

Shepherd's pie recipe using leftover roast beef. Place all leftover roast beef and vegetables into a large saucepan on medium heat. Sauté 1/4 cup (13 g) fresh or frozen onion, chopped in. 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.

Web method fill a large pot with water and fill with pumpkin and sweet potato. Transfer lamb shanks to a plate. 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

Spread mashed potatoes over top. It gives a nice little bit of added flavor and, of course, extra nutrients. Add beef and cook until browned, add the gravy to heat up.

Sprinkle the top with cheese and add salt & pepper. Web peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor). Web 500g leftover roast lamb, or 800g raw minced lamb, hogget, mutton or goat, preferably shoulder, but not lean (or even beef mince if you can’t get hold of any of those) 2 tbsp beef dripping, or.

Bring to the boil and cook until tender. Web preheat oven to 350 °f. Web add the lentils, diced tomatoes, and stock.

Web this shepherd's pie recipe is perfect for using up leftovers; Add lamb shanks, nestling into tomato mixture. Web add 1/2 cup dry red wine;