Roux Family Shepherd’s Pie with Stir-Fried Cabbage

Leftover roast lamb is minced with vegetables, topped with buttery mashed potatoes, and served alongside crunchy stir-fried cabbage.

Comfort Food Lamb Potatoes Main Course Leftovers

Estimated Nutrition

Calories

637.1

kcal / serving

2548.5 kcal total

Carbs

64.1g

per serving

256.4 g total

Fat

28.1g

per serving

112.2 g total

Protein

32.1g

per serving

128.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Ketchup

tsp

Fish Sauce

splash

Dairy

Butter

to taste

Milk

dash

Meat

400

Lamb

leftover roast meat, including gravy and fat from the roasting tin

NutsSeeds

sprig

Parsley

fresh, chopped

cloves

Garlic

leftover roast cloves

unit

Salt And Pepper

to taste

clove

Garlic

crushed

OilsFats

tbsp

Vegetable Oil

for frying

Vegetables

piece

Carrot

chopped

sticks

Celery

chopped

piece

Shallot

chopped

Potato

peeled, cooked floury variety

0.5

head

Cabbage

sliced into thin strips

piece

Red Chilli

chopped

Method

Stir-fry the cabbage, garlic, chilli, and fish sauce in hot oil for a few minutes.

Serve the hot shepherd's pie with the crunchy cabbage.

Remove foil and bake at 200°C for 10 minutes until golden.

Cover with foil and bake for 30 minutes.

Mash the cooked potatoes with butter and milk and spread over the meat.

Press the meat mixture into an ovenproof dish.

Mix in the roasted garlic cloves and ketchup.

Mince the lamb meat with carrot, celery, parsley, shallots, and leftover gravy.

Preheat the oven to 180°C.