Shepherd’s pie

Another great way to use leftovers, this time it’s the roast lamb. My children request this all the time. Easy to make ahead and simply reheat.

2 cups cooked roast lamb
1 onion, peeled and diced
1 tablespoon chopped parsley
salt and pepper
4 tablespoons tomato sauce
½ cup stock
1 ½ cups cooked mashed potatoes

Preheat oven to 180C.
Chop up roast lamb finely and mix with onion, parsley, salt and pepper, tomato sauce and stock. Check and adjust seasoning if necessary.
Place into an oven dish and top with mashed potatoes.
Place in oven and cook for 20 minutes until top is nicely browned.
Remove from oven and serve.

Serves 4.