Thursday, 18 October 2012

Leftover Lamb and vegetable pie

Leftover Lamb and vegetable pie 

Welcome to "couldn't really be bothered doing anything fancy Thursdays"!
Earlier in the week we had a lovely big lamb roast, and now with plenty of cold roast lamb left, and my other options already used up (lamb pizza- tick, lamb burgers- tick), I'm going to make leftover lamb pie. Now if you don't happen to have any leftover lamb in your fridge, I'm sure cooking some lamb from scratch will work just as well. (Just fry the lamb up at the start of the recipe and add to the stew). It's also called leftover lamb pie as it is very useful at using up all the leftover vegetables in your fridge towards the end of the week.

To start this dish, you need to be a bit frazzled from a day at work and might require a nibble at a bit of leftover cake to get you going!
You will also need a nice big blue (oven proof) pot. Or any other colour should do I suppose.
 Then you can get started dicing up the onions, heat up some olive oil in the pot, and then throw the onion in.
 Go to your fridge, and find all the leftover veges! For me this two carrots, three mushrooms, two cobs of corn, some shallots, and snow peas.
Dice the carrots and mushroom up and add these to the onion in the pot.
 Slice up the white part of the shallots and add these too (leave the green ends, we'll use these later)
 In the meantime, put another pot of water on the stove to boil, and add the corn. Let it boil for about 5 minutes.

 Back in your blue pot, once the onion has sweated out, add a good splash of some wine.  I'm using white sauv blanc to keep it light and fresh to match the spring lamb, but I'm sure red would work.
 Then add a good two tins of tomatoes.
 And some homemade lamb stock that you made from the leftover bones of the leg of lamb you roasted earlier in the week! Or just some packet vegetable stock will do, slosh in about half a cup so the stew isn't too dry. I have to say though, when you use good stock, it always tastes better.
 Stir and leave to simmer.. looking like a good stew yet?
 Take the corn out of the water after 5 or so minutes, and with a knife, slice the kernels off
Skin and chop some potatoes up
 Put the corn in with the stew, and the potatoes in the boiling water. 
 Now time to pull the lamb out of the fridge, and slice and dice it up
 Then throw it in the pot
 I found some extra snow peas to throw in!
If it needs it,  a spoon full of corn flour will thicken up the stew, or you can add some more stock or wine if it's too dry
 After 10 minutes the potatoes should be soft.  Drain them
 And mash them! I just discovered my kitchenaid mashes potatoes. Put it through with a little milk (don't tell anyone, but I had some cream in the fridge and threw in a tablespoon full for some extra taste!)
 Now find the top of the shallots, chop up the green section and throw into the mash. You almost don't need any salt with the green ends of the shallots as they have this great bitter taste. Grate some parmesan, and mash up again!

So I suppose this really is shepherds pie, with a mash top on it, but if you didn't want to use potatoes, a nice lid of puff pastry will do!

But back to this pie, spread the mash on top of the stew, grate some more parmesan on top, and put in a hot oven (about 200 degrees c) for 10-15 minutes to brown the top off.

10-15 minutes later, you have a really tasty, healthy, no-fuss, use-up-all-your-leftovers dinner!

Leftover Lamb and vegetable pie

400g cold roast leg of lamb
1 onion, diced
2 carrots, diced
100g mushrooms, sliced
1/2 bunch shallots (spring onions)
1/2 cup white wine
1/2 cup lamb (or vegetable stock)
2 400g tins diced tomatoes
2 cobs corn
handful of snow peas
500g potatoes, skinned and cut in half
2 tbsp milk
some parmesan cheese
olive oil

1. Heat 1 tbsp olive oil in an ovenproof pot on the stove, saute onion until translucent, then add carrot and mushrooms. 
2. Add wine and allow to boil up for a minute, before adding the tomatoes.  Add stock, and slice up the the white ends of the shallots, and allow to simmer for a few minutes.
3. Boil approx 1 litre of water in another large pot, and simmer corn cobs in water for 5 minutes.  When they are cooked, take them out of water, hold upright and slice the kernels off. Add these to the stew.
4. Dice up the lamb, and add this to the stew, place lid on pot and allow to simmer.
5. Place the potatoes in the pot of water, and let them boil until tender after 10 minutes.
6. Mash the potatoes (in a mixer if you have one) with 2 tbsp of milk, the green ends of the shallots sliced up, and some parmesan to taste.
7. Spread the potato over the top of the stew, grate some more parmesan on and bake in a hot oven (200 degrees c) for 15 minutes, or until the potatoes and parmesan are just browned. 

Perfect lazy Thursday food.

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