leftover lamb, about 200g-300g/7oz-11oz
100g/4oz leftover gravy, if you have any, or a splash of lamb stock
leftover potatoes, about 250g/9oz
50g/2oz cheese, grated
2 tbsp leftover spring herb crumbs
Heat oven to 200C/180C fan/gas 6. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes. Pour over some gravy, or if there’s none left, just a bit of stock to moisten. Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge. If you’ve got any greens leftover, then quickly stir-fry to reheat and serve alongside.