Left Over Christmas Shepherd's Pie

Left Over Christmas Shepherd's Pie

A great recipe for using up all your leftovers from your main Christmas dinner.

Serves four.

Ingredients:

Olive oil
1 red onion, peeled and finely chopped
1 stick celery, trimmed and finely chopped
1 carrot, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 400g cans good plum tomatoes
200ml leftover gravy
600g cooked meat from your Christmas dinner, shredded (Duck, Goose, Beef, Chicken, Turkey . . . it's all good!)
Sea salt and black pepper
800g boiled potatoes, swede and carrot
1 handful cooked Savoy cabbage (or brussels sprouts, smashed up)
Butter
A few sprigs rosemary, tossed in oil

Method:
Preheat the oven to 190C/375F/gas mark 5. Heat a big saucepan and add a splash of olive oil. Add the onion, celery, carrot and garlic, and cook gently for about 15 minutes, until soft. Add the tomatoes and gravy, simmer for half an hour, then add the meat. Bring back to a simmer, adding a little water if it's a bit dry, and season well.

Mash together the potatoes, swede, carrot and cabbage (or sprouts), and season. Lay the meat in a high-sided baking dish and spread the vegetables on top. Dot the top with butter, and push the oiled rosemary sprigs into the mash. Bake for 30 minutes, until hot through and golden brown and crispy on top.