Shepherds Pie

The key is in its simplicity: good-quality leftover lamb, fantastic mashed potato, and fresh peas.

Serves 4

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Ingredients

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1kg charlotte potatoes, peeled and chopped

1 tbsp olive oil

All the leftover roast lamb, whizzed in the magimix

All the leftover gravy

Salt and pepper

300g salted butter, cut into cubes

warm milk, to taste​

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Method

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Preheat the oven to 180°C

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Take the leftover meat from your roast lamb and put it in a magimix, if you don't have one then finely chopped or shred the meat. Tip the meat into a baking dish and cover in the remaining gravy, taste to see if it needs seasoning.

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Meanwhile, make the mash. Run the cut up potatoes under cold water to wash off surface starch. In a large saucepan, cover the potatoes in cold water, bring to the boil and simmer until tender.

Drain the potatoes and run them under cold water until completely cool.

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Tip the potatoes into a ricer and rice the potatoes over a bowl containing the butter. Add in a little warm milk, salt and pepper to taste.

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Spoon the mash over the top of the mince, fluffing the top with a fork. If you're making this to freeze, cover in clingfilm and place in the freezer. Otherwise, place in the oven for 10–15 minutes, until the mash is golden-brown and piping hot throughout.

Serve with peas.