Ingredients

• 400-500g/14oz-1lb 2oz leftover roast lamb
• leftover gravy and fat from the roasting tin
• 1 carrot
• chopped
• 2 sticks celery
• chopped
• 1 sprig fresh parsley
• chopped
• 1 shallot
• chopped
• 5 cloves leftover roast garlic (or 2 cloves fresh garlic
• crushed)
• 4 tbsp ketchup
• 1 kg/2lb 4oz peeled
• cooked floury potatoes (such as King Edward
• Desiree or Maris piper)
• butter
• to taste
• dash of milk
• salt and pepper
• ½ head cabbage (such as hispi
• or any other kind
• or pak choi)
• sliced into thin strips
• 1 garlic clove
• crushed
• 1 red chilli
• chopped
• splash fish sauce
• vegetable oil
• for frying

Directions

• Preheat the oven to 180C/350F/Gas 4. Scrape all the meat off the lamb bone and put through a mincer with the carrot
• celery
• parsley
• shallots and leftover gravy and fat from the roasting tin. If you haven’t got a mincer then chop everything finely and mix together.
• Add sweet roasted garlic cloves popped from their skins (or fresh garlic) and the ketchup.
• Press the mixture into an ovenproof dish. Mash together the cooked potatoes with butter to taste and a dash of milk
• and top the meat with the potatoes. Use a fork to make a pretty design on top.
• Cover the dish with foil and cook in the oven for 30 minutes. Then remove the foil and turn up the oven to 200C/400F/Gas 6 for a final 10 minutes so it’s piping hot and lightly golden-brown on top.
• For the stir-fried cabbage
• heat the oil in a wok until hot
• then stir fry the ingredients together for a few minutes until cooked
• but so it keeps its colour and stays crunchy.
• Serve the shepherd’s pie hot with the cabbage piled alongside.