24 April 2012

French Shepherd's Pie

This recipe stretches a tiny bit of leftover roast and mashed potato to an amazing number of serves and is a perfect waste not, want not meal. 

Leftover roast lamb or beef, about 200g OR
200g mince
1 large onion, grated
1/2 tsp mixed herbs
2 cloves garlic, crushed
4 large potatoes, peeled and boiled OR leftover mashed potato
Olive oil for frying
1 beaten egg

Oil a lasagne dish well. Cut lamb or beef into 1cm cubes or brown and drain mince.  In a large fry pan heat a little olive oil and fry onion until transparent. Add garlic and cook 1 minute, stirring constantly. Add meat and herbs, mix to combine. Mash potatoes and stir through the meat mixture. Pat the potato mixture into the lasagne dish. Run a fork over the top of the potato to rough up. Brush with beaten egg. Cook in a moderate oven for 25 - 30 minutes until heated through and top is golden brown. Serve warm.

I like to serve this with a green salad and garlic bread on the side and we never have leftovers no matter how hard I try to keep a slice for my lunch the next day.

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