Ingredients

The following ingredients have 4 Servings
  • 1 kg potatoes (peeled and chopped)
  • Salt and pepper
  • 1 white onion (diced)
  • 2 carrots (halved lengthways and chopped into 1cm chunks)
  • 500 g leftover roast lamb (chopped into small bite-sized pieces)
  • 1 lamb stock cube
  • 2 tablespoons plain flour
  • 500 ml boiling water
  • A small knob butter
  • A splash of milk

Instruction

  • Pre-heat the oven to 220C / 200C / gas mark 7 / 425F.
  • Peel and chop the potatoes and put them into a pan of salted boiling water for 15 minutes or until soft.
  • Meanwhile, put the diced onion and chopped carrots into a large frying pan with a drizzle of olive oil. Fry gently for about 5 minutes until softened but not brown.
  • Add the chopped lamb and continue to fry for a couple more minutes.
  • Meanwhile make a simple lamb gravy by crumbling the stock cube into a jug and adding the plain flour. Mix to a smooth paste using a small amount of cold water and then add 500ml boiling water to the jug, stirring constantly.
  • Pour the gravy into the pan and stir. Add a few twist of black pepper and bubble for about 5 minutes.
  • While the gravy is bubbling, drain and mash the potatoes with the butter and milk plus a few twists of salt and pepper
  • Pour the lamb mixture into the bottom of an oven dish and top with the buttery mash.
  • Cook for 20 minutes until brown on the top.