Leftover Lamb Shepherd’s Pie

Ingredients

• 3 cups cooked lamb chopped
• 1 onion finely chopped
• 1 carrot diced
• 1 garlic clove finely chopped
• 4 cups mixed vegetables
• 3 tbs tomato paste
• 1 tbs plain flour
• 1/2 cup red wine
• 1 cup Bone Broth, (your own or Nutra Organics powder)
• 400g canned chopped tomatoes
• 1 tbs Worcestershire sauce
• 1 cup frozen peas
• 500g mashed potato
• 1 tsp fresh mixed herbs chopped
  1 pinch salt and pepper *to taste

Method

1. Saute onion, carrot and garlic in olive oil for a few minutes.
2. Add vegetables, lamb, tomato paste and flour, and mix over a low heat for 3 minutes.
3. Add red wine, stock, Worcestershire sauce, tomatoes, salt and pepper, and bring up to the boil.
4. Reduce heat to low and simmer for 30 minutes until liquid has reduced.
5. Turn off heat and stir through peas and fresh herbs.
6. Place in a pie or casserole dish and top with mashed potato and parmesan cheese.
7. Bake in a pre-heated 180C oven for 20-30 minutes.