For the shepherd’s pie

400-500g/14oz-1lb 2oz leftover roast lamb

1 carrot, chopped

2 sticks celery, chopped

1 sprig fresh parsley, chopped

1 tbsp garlic infused oil

4 tbsp puree

1 kg/2lb 4oz peeled, cooked floury potatoes (such as King Edward, Desiree or Maris piper)

Butter (lactose free), to taste

dash of lactose free milk

salt and pepper

Serves - 4


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 and parsley.

If you haven’t got a mincer then chop everything finely and mix together. the ketchup.

Press the mixture into an ovenproof dish. Mash together the cooked potatoes with lactose free butter to taste and a dash of lactose free 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.

Recipe adapted from: Good Food
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