Leftover lamb shepherds pie
Ingredients
- 2 tbsp oil, for frying
- 1 large onion, chopped,
- 3 large carrots, diced
- 2 garlic cloves, finely chopped
- 100ml/3½fl oz red wine
- 2 tbsp tomato purée
- 150ml/5fl oz lamb, chicken or beef stock or leftover gravy
- 1 tbsp Worcestershire sauce
- 1 tsp redcurrant jelly
- small rosemary sprig
- 500g/1lb 2oz leftover roast lamb, chopped or shredded (if slow roasted)
- 150g/5½oz fresh or frozen peas
- small handful flatleaf parsley, chopped
- 1kg/2lb 4oz potatoes, such as Maris Pipers, peeled and chopped
- 50g/1¾oz butter
- 60ml/2fl oz double cream
- salt and freshly ground black pepper
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