Quick and easy shepherd’s pie recipe
 Make the most of your leftover roast lamb to make this rustic shepherd's pie. Topped with leftover roast parsnips and new potatoes, it's got a chunky texture with a hint of sweetness. Serve with simple, seasonal greens. 2 onions, roughly chopped2 carrots, roughly chopped1 celery stick, roughly chopped2 tbsp olive oil2 tbsp plain flour2 tbsp tomato purée2 tsp tomato chutney 1 tsp caster sugar1 tbsp Worcestershire sauce 150ml/5fl oz lamb stock (or chicken or beef stock)200ml/7fl oz red wine (or white wine)700g/1lb 9oz leftover roast lamb, shredded100g/3½oz frozen peas 2 onions, roughly chopped 2 carrots, roughly chopped 1 celery stick, roughly chopped 2 tbsp olive oil 2 tbsp plain flour 2 tbsp tomato purée 2 tsp tomato chutney 1 tsp caster sugar 1 tbsp Worcestershire sauce 150ml/5fl oz lamb stock (or chicken or beef stock) 200ml/7fl oz red wine (or white wine) 700g/1lb 9oz leftover roast lamb, shredded 100g/3½oz frozen peas 500g/1lb 2oz cooked new potatoes 300g/10½oz leftover roasted parsnips 2 tbsp olive oil 2 tbsp butter, cut into small cubes 500g/1lb 2oz kale washed and thick stalks removed, finely sliced1 garlic clove, crushed 500g/1lb 2oz cooked new potatoes 300g/10½oz leftover roasted parsnips 2 tbsp olive oil 2 tbsp butter, cut into small cubes 500g/1lb 2oz kale washed and thick stalks removed, finely sliced 1 garlic clove, crushed Method To make the lamb mixture, add the onion, carrot and celery to a food processor and pulse until finely chopped. If you don’t have a food processor, finely chop the vegetables with a knife.Heat the olive oil in a large frying pan over medium heat. Once hot add the chopped vegetable mix. Cook until softened, this will take 8–10 minutes.Once softened add the flour and cook, stirring regularly for 2 minutes, then add the tomato purée, tomato chutney, sugar and Worcestershire sauce and cook for a minute more. Pour in the stock and wine and reduce by half. Stir in the shredded lamb and cook for a further 10 minutes. Finally, stir in the peas and spoon the mixture into a large ovenproof dish.Preheat the oven to 200C/180C Fan/Gas 6.Roughly mash the cooked potatoes, and parsnips and top the pie mix. Drizzle with potato and parsnip topping with the oil, and dot with cubes of butter. Bake for 30 minutes, until the top is crispy and the filling is bubbling.Meanwhile, add the kale and a splash of water to a frying pan over high heat. Place a lid on and steam for 3 minutes. Remove the lid and add the garlic, season salt and pepper and fry for 1 minute more.Serve the shepherd’s pie with the garlicky greens on the side. To make the lamb mixture, add the onion, carrot and celery to a food processor and pulse until finely chopped. If you don’t have a food processor, finely chop the vegetables with a knife. To make the lamb mixture, add the onion, carrot and celery to a food processor and pulse until finely chopped. If you don’t have a food processor, finely chop the vegetables with a knife. Heat the olive oil in a large frying pan over medium heat. Once hot add the chopped vegetable mix. Cook until softened, this will take 8–10 minutes. Heat the olive oil in a large frying pan over medium heat. Once hot add the chopped vegetable mix. Cook until softened, this will take 8–10 minutes. Once softened add the flour and cook, stirring regularly for 2 minutes, then add the tomato purée, tomato chutney, sugar and Worcestershire sauce and cook for a minute more. Once softened add the flour and cook, stirring regularly for 2 minutes, then add the tomato purée, tomato chutney, sugar and Worcestershire sauce and cook for a minute more. Pour in the stock and wine and reduce by half. Stir in the shredded lamb and cook for a further 10 minutes. Finally, stir in the peas and spoon the mixture into a large ovenproof dish. Pour in the stock and wine and reduce by half. Stir in the shredded lamb and cook for a further 10 minutes. Finally, stir in the peas and spoon the mixture into a large ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roughly mash the cooked potatoes, and parsnips and top the pie mix. Drizzle with potato and parsnip topping with the oil, and dot with cubes of butter. Bake for 30 minutes, until the top is crispy and the filling is bubbling. Roughly mash the cooked potatoes, and parsnips and top the pie mix. Drizzle with potato and parsnip topping with the oil, and dot with cubes of butter. Bake for 30 minutes, until the top is crispy and the filling is bubbling. Meanwhile, add the kale and a splash of water to a frying pan over high heat. Place a lid on and steam for 3 minutes. Remove the lid and add the garlic, season salt and pepper and fry for 1 minute more. Meanwhile, add the kale and a splash of water to a frying pan over high heat. Place a lid on and steam for 3 minutes. Remove the lid and add the garlic, season salt and pepper and fry for 1 minute more. Serve the shepherd’s pie with the garlicky greens on the side. Serve the shepherd’s pie with the garlicky greens on the side.