Spicy Shepherd’s Pie with a Cheesy Leek Topping
Print recipe
| Serves | 4 to 6 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Formal Party |
| Region | British |
| By author | Karen S Burns-Booth |
A comforting Spiced Shepherd's Pie with a Cheesy Leek Topping, (similar to a South African recipe called Bobotie) and using leftovers. I made this with spiced Persian lamb, so I didn't need to add the spices, but add any spices, cooked rice and vegetables to suit.
Ingredients
- 400g to 500g Leftover roast lamb (roughly chopped, I used lamb left over from a Persian lamb roast)
- 300ml Leftover gravy (or 300ml fresh stock)
- Leftover cooked vegetables
- Leftover cooked rice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 leeks, cleaned, trimmed and finely sliced
- butter, for frying
- 500g potatoes, peeled and cut into small pieces
- a little milk and butter
- 100g grated Cheddar cheese
- salt and pepper
Note
A comforting Spiced Shepherd's Pie with a Cheesy Leek Topping, (similar to a South African recipe called Bobotie) and using leftovers. I made this with spiced Persian lamb, so I didn't need to add the spices, but add any spices, cooked rice and vegetables to suit.
Directions
| Step 1 | Place the leftover lamb in a bowl with the leftover rice and vegetables, and mix well with the gravy, Adjust the seasoning to taste and then add the ground spices if needed, I used spiced Persian lamb leftovers, and did not need to add the spices. Spoon the lamb mixture into an oven-proof dish. |
| Step 2 | Boil the potatoes for 15 to 20 minutes, until they are cooked and soft; drain them, and add some milk and butter to the pan, mash with a potato masher and season to taste. Set to one side. |
| Step 3 | Fry the prepared leeks in a little butter, until they are cooked, but so not allow them to colour. Add the cooked leeks to the mashed potatoes and mix well. |
| Step 4 | Spoon the mashed potato and leek mixture over the top of the lamb and then fluff it all up with a fork. Scatter the grated Cheddar cheese over the top and bake in a pre-heated oven, 180 C / Gas 4, for 20 to 25 minutes, or until it is golden brown and bubbling hot. |
| Step 5 | Serve immediately with seasonal vegetables if desired. |
