Roast lamb is our favourite Sunday roast but I’m never sure what to do with the left-overs. I love cold roast chicken, gammon, beef and pork but somehow cold roast lamb always leaves a rather greasy mouth-feel. Now, having experimented with a shepherd’s pie made with left-over roast lamb, the problem is solved – it was delicious. I looked at all sorts of recipes on the internet, using lamb mince and roast lamb, and borrowed the best bits from various of them. I’m glad to say it turned out just fine.

Here’s what I did for two people with hearty appetites (and there was still some left). It would easily serve three and I reckon that if you did a couple of vegetables to serve with it, it would stretch to a family of four.

Generous splash of olive oil
1 large onion, diced
2 sticks of celery, diced
2 large carrots, diced
3 sprigs of fresh rosemary, chopped
3 sprigs of fresh thyme
Half a teaspoon of cinnamon
Salt and pepper
1 tablespoon tomato purée
1 dessertspoon Worcestershire sauce
1 dessertspoon plain flour
200 ml red wine
200 ml lamb stock
420g left-over roast lamb
Enough mashed potato to top the mixture
Optional – Grated cheese (a couple of handfuls – some to incorporate in the mash and some to sprinkle on top)

1. Heat the olive oil and fry the vegetables and herbs with salt, pepper and cinnamon for 5 mins until starting to soften.

2. Add the tomato purée, Worcestershire sauce and red wine. Let it bubble for a couple of minutes.

3. Add the flour and cook for 2 to 3 minutes.

4. Add the stock and allow to simmer until the vegetables are tender enough for your own personal taste. If the sauce is becoming too dry add a splash of water or stock.

5. Add the roast lamb and simmer for 5 minutes.

6. Pour the mix into an ovenproof dish and top with mashed potato, adding grated cheese if you like.

7. Cook at 180 degrees C for 30 minutes if putting straight in the oven or 40 to 45 minutes if cooking from chilled.