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Roux family shepherd's pie with stir-fried cabbage

A home-style Roux family shepherd's pie with stir-fried cabbage made with Celery Chopped and Leftover Roast Garlic. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 stick
• 5 clove

Method (preview)

1. 1

   Roast lamb was a real favourite at home on a Sunday not because of the actual roast but because the leftover was always made into my sister’s and my favourite, shepherd’s pie.

2. 2

   400-500g/14oz-1lb 2oz leftover roast lamb, leftover gravy and fat from the roasting tin

3. 3

   Preheat the oven to 180C/350F/Gas 4.

4. 4

   Scrape all the meat off the lamb bone and put through a mincer with the carrot, celery, parsley, shallots and leftover gravy and fat from the roasting tin.

5. 5

   Add sweet roasted garlic cloves popped from their skins and the ketchup.

6. 6

   Cover the dish with foil and cook in the oven for 30 minutes.

7. 7

   Then remove the foil and turn up the oven to 200C/400F/Gas 6 for a final 10 minutes so it’s piping hot and lightly golden-brown on top.

8. 8

   For the stir-fried cabbage, heat the oil in a wok until hot, then stir fry the ingredients together for a few minutes until cooked, but so it keeps its colour and stays crunchy.

9. 9

   Serve the shepherd’s pie hot with the cabbage piled alongside.