Stockman’s pie: three cheers for leftovers

This is shepherd’s pie reimagined, with leftover roast lamb, chunks of sweet carrot and plenty of cheesy, creamy mash.

Winter warmer: Alice Zaslavsky’s Stockman’s Pie. Picture: Guy Bailey

Mustering more with less – like combining last night’s roast with freezer veg and winter herbs to make a hearty dinner – is a thrifty cook’s knack. My stockman’s pie is shepherd’s pie reimagined, using leftover roast lamb, chunks of sweet carrot and silky onion, and plenty of cheesy, creamy mash. On the side we’re serving dressed-up peas glistening with rosemary and garlic butter.

STOCKMAN’S PIE

1kg potatoes, peeled and roughly chopped

2 tablespoons olive oil

1 large onion, peeled and cut into 1cm dice

3 medium carrots, peeled and cut into 1cm discs

700g roast lamb, chopped

3 cloves garlic, peeled and crushed

1 cup pale ale

1 teaspoon thyme leaves

¼ teaspoon finely chopped rosemary leaves

2 tablespoons plain flour

2 tablespoons Worcestershire sauce

4 tablespoon tomato sauce

1 cup beef or chicken stock

Salt and lots of freshly ground pepper, to taste

125g butter

125ml cream or milk

60g cheddar

1 egg yolk

Pop potatoes in a saucepan with 1 litre of cold salted water; bring to the boil and simmer for 20-25 minutes until spuds are soft. In the meantime, heat oil in a large frying pan and add the onion and carrots; gently cook for 10-15 minutes with the lid on until the onions are translucent and the carrots softened. Add the lamb and garlic and heat through for 5 minutes until aromatic, then add the ale and herbs. Crank the heat, cooking until the liquid has all but evaporated. Sprinkle over the plain flour and cook out the raw flour taste for a minute or two, stirring frequently with a wooden spoon.

Add the Worcestershire sauce and tomato sauce to the stock. Stir into the lamb mix and cook for 5 minutes – the mixture will thicken and produce a shiny, generous gravy. Turn off heat, taste and correct for seasoning (plenty of freshly cracked pepper welcomed and encouraged). Set aside.

Preheat oven to 200C (180C fan). Drain the potatoes and mash well, then add the butter, cream (or milk) and half the cheddar and give it a good stir; beat in the egg yolk.

Tip the lamb mixture into a casserole dish and top with the mashed potato, running a fork over the top to create little valleys. Sprinkle with the remaining cheese and bake for 30 minutes until golden and bubbling. Serves 6

GARLICKY ROSEMARY PEAS

500g frozen peas

75g salted butter

1 garlic clove, bruised

1 large sprig rosemary

Salt & pepper

Steam or boil the peas for a couple of minutes until tender but still al dente; remove and keep warm. Put butter, bruised garlic and rosemary sprig in a large frypan; cook over medium heat until butter is foaming. Add the peas, season to taste and toss. Serves 6 as a side

Top tips

Winter herbs such as rosemary and thyme can infuse braises, roasts and butters with robust flavour. Sprigs will keep for a few days standing in a jar of water like a bunch of flowers. Freeze for longer storage.

Make this dish gluten-free by using GF instead of plain flour to thicken the gravy.

Depending on how fatty your lamb leftovers are, you might like to use milk instead of cream in the mash

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