Shepherd’s Pie; a great comfort food, was traditionally made with the leftover meat from Sundays roast lamb and would be served up for dinner on Monday.
The meat would be minced and my mother talks of also using leftover vegetables by mincing them with the meat to make the base for the pie.
Mincing leftover cooked lamb makes the best shepherds pie.
No food waste
This is an excellent way to ensure that food is not being wasted and it’s a tradition I’ve carried on although I sometimes freeze the meat for using later. Freeze the remaining roast whole and mince when just prior to making the shepherd’s pie.
In the absence of leftover cooked meat it’s fine to use lamb mince. If using cooked meat it can be chopped if you don’t have a mincer.
This is the recipe my mother always used and as shepherd’s pie was always a favourite dinner for me when I was a child, I still use the same recipe today. Don’t be put off by the addition of tomato ketchup. It adds essential flavour to the base and it’s an ingredient I’ve noticed some top chefs using in pies and meatloaves.