Add about 1/2 cup of sliced celery to the.

Shepherd's pie recipe using leftover roast beef. Jamie's lamb shepherd's pie has a twist with crispy potatoes all around ! If you have leftover pumpkin puree, add it to a pot of chili. Growing up, whenever we had traditional roast lamb for sunday lunch, we would have a traditional shepherd’s pie using the leftover meat the next day.

Web ingredients 1 pound leftover roast beef, cubed 2 onions, thinly sliced ½ cup homemade beef gravy 4 cups mashed cooked potatoes directions preheat oven to 350 degrees f (175 degrees c). Cook, until mostly evaporated, about 3 minutes. Preheat a large skillet and add 1 tablespoon vegetable oil.

It’s a real traditional british comfort food classic and it’s still a favourite in our house today. Keep a plastic bag of butter and margarine wrappers in your freezer. Web preheat oven to 350 degrees f.

Stir in tomatoes, chicken broth, and ground cumin. 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 Shepherd’s pie is a traditional dish that has been passed down for generations.

Sauté 1/4 cup (13 g) fresh or frozen onion, chopped in. Add lamb shanks, nestling into tomato mixture. Preheat the oven to 180c/350f/gas 4.

The crust is buttery mashed potatoes covered with cheese, then bites of roast beef with carrots and peas covered in your best gravy. What sets shepherd’s pie apart from pot pie is the lack of crust and addition of mashed potatoes. 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.