Ingredients:

  • 1 kg potatoes, peeled and chopped
  • Salt and pepper, to taste
  • A small knob of unsalted butter
  • A splash of milk
  • 1 white onion, diced
  • 2 carrots, halved lengthways and chopped into 1cm chunks
  • 500 g leftover roast lamb, chopped into small bite-sized pieces
  • 1 lamb stock cube
  • 2 tablespoons all-purpose flour
  • 500 ml boiling water
  • Olive oil, for frying
  • Freshly ground black pepper, to taste

Instructions:

  1. Preheat the oven to 220°C (200°C fan) / gas mark 7 / 425°F.
  2. Peel and chop the potatoes. Place them in a pot of salted boiling water and cook for 15 minutes or until soft.
  3. In a large frying pan, heat a drizzle of olive oil over medium heat. Add diced onion and carrots; sauté for about 5 minutes until softened but not browned.
  4. Add the chopped leftover roast lamb to the pan and cook for an additional 2 minutes.
  5. In a jug, crumble the lamb stock cube into 2 tablespoons of all-purpose flour, mixing to form a smooth paste. Gradually add 500 ml boiling water while stirring continuously to avoid lumps. Pour the gravy into the pan with the lamb and vegetables. Season with black pepper and let it bubble for about 5 minutes.
  6. Once tender, drain the potatoes and return them to the pot. Mash with butter and a splash of milk, adding salt and pepper to taste.
  7. Pour the lamb mixture into the bottom of a baking dish. Top with the creamy mashed potatoes, smoothing out the surface.
  8. Bake in the preheated oven for 20 minutes or until the top is golden brown and crispy.