This is a great way to use any leftovers from a roast, because well as the meat you can also use any leftover gravy.
- 2 medium onions, quartered
- 2 medium carrots, peeled and quartered
- 2 sticks celery, quartered
- 2 garlic cloves, peeled
- 4 tbsp olive oil
- 450 gm (1lb) roast lamb, shopped into chunks
- 1 tbsp plain flour
- 150 ml (5 fl oz) red wine
- 1 tsp fresh thyme leaves
- 4 tsp Worcestershire sauce
- 1 tsp anchovy essence
- 1 tsp mushroom ketchup
- 1-2 tsp redcurrant jelly, optional
- 1 400 gm (14 oz) tin chopped tomatoes
- 300 ml (10 fl oz) lamb stock or gravy
- salt and freshly ground black pepper
- lightly cooked cabbage, to serve
For the mash
- 750 gm (1¾ lb) potatoes (see Note)
- 50 ml (2 fl oz) milk
- 50 gm (2 oz) butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 200°C/400°F/Gas 6.
Tip all of the vegetables into a food processor and pulse. Heat the oil in a very large frying pan or casserole dish and add the vegetables, cook over a medium heat for 15 – 20 minutes until softened but not browned.
While the vegetables are cooking, pulse the lamb in the food processor and add to the vegetables. Heat through for 2 minutes and stir in the flour (see Note) and cook out for a further 2 minutes. Pour in the wine, turn up the heat and leave to bubble away for 3-4 minutes. Add the thyme, Worcestershire sauce, anchovy essence, mushroom ketchup, redcurrant jelly if using, tomatoes and stock or gravy, bring to a boil and then reduce to a simmer, simmer uncovered for 20 minutes. Season to taste with a little salt and freshly ground black pepper.
Meanwhile, for the mash, peel (see Note) and cut the potatoes into chunks, place in a medium sized pan and cover with cold water, bring to a boil for 15 minutes or until cooked through. Drain well and return to the pan, add the milk and butter, and mash together. Season to taste with salt and freshly ground black pepper.
Pour the lamb mixture into an ovenproof dish, spoon over the potato and smooth with the back of a spoon. Cook in the preheated oven for 20 minutes until golden brown.
• If adding leftover gravy, omit the flour.
• If preparing in advance and cooking from cold, you will need to cook for 40 minutes at 180C/350F/Gas 4.
• In Great British Food Revival, Greg is using a heritage variety that’s light and fluffy and makes a great mash. He leaves the skins on and cooks them whole, then peels them. He then uses a potato ricer to break down the potatoes.