Shepherd’s pie

Born in South London, Gary Rhodes OBE needs little introduction as a chef, restaurateur, critic and author, and winner of several Michelin stars.

"Use your leftover roast lamb and vegetables to create a delicious and easy shepherd’s pie.

Download Gary Rhode’s Shepherd’s pie recipe - PDF (240k)

Ingredients

For the meatballs:

• Leftover roast lamb

• Leftover vegetables

• Leftover gravy

• Leftover mashed or roast potatoes

• Butter

Method

Mince or finely chop the leftover lamb and chop the vegetables. Add leftover gravy to the lamb and vegetables, mix and place in a dish. Top this with either leftover mashed potatoes, or, if roast potatoes have been made, slice these finely, top over the lamb and vegetables and add a couple of knobs of butter before cooking.