FOR THE SHEPHERD’S PIE
400-500g leftover roast lamb, gravy and fat from the roasting tin
1 carrot, chopped
2 celery sticks, chopped
1 parsley sprig, chopped
1 shallot, chopped
5 roasted garlic cloves, leftover from the roast if you have them (optional)
4 tbsp tomato ketchup
1kg floury potatoes, such as Desirée or King Edward, boiled until tender, then drained
good knob of butter
splash of milk
FOR THE CABBAGE
vegetable oil, for stir-frying
½ head of cabbage, any sort, thinly sliced
1 garlic clove, crushed
1 red chilli, finely chopped
splash of fish sauce
Heat oven to 180C/160C fan/gas 4. Scrape all the meat from the lamb bone, then mince with the carrot, celery, parsley, shallots, any gravy and fat from the roastingtin. (If you haven’t got a mincer, chop everything together very finely and mix). Add the roasted garlic (if using), popped out of their skins, and the ketchup, and mix well. Spoon the mixture into an ovenproof dish.
Mash the hot potatoes with butter and milk, and season well. Spread on top of the meat mixture to cover completely, then fork up. Cover the dish with foil and cook in the oven for 30 mins. Remove the foil and cook for 10 mins or until piping hot.
For the cabbage, heat 1-2 tbsp vegetable oil in a wok or large frying pan until hot. Add the cabbage, garlic and chilli, and stir-fry for 3-4 mins or until the cabbage is cooked but still keeps its colour and crunch. Sprinkle over the fish sauce.
Serve the shepherd’s pie with the cabbage piled alongside.