• 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 300g leftover roast lamb, chopped
  • 1 tbsp light soy sauce
  • 1 tbsp Dijon mustard
  • 275ml hot lamb stock
  • 225g frozen peas
  • 1 tbsp cornflour
  • 350g leftover roast potatoes, roughly chopped
  • 300g leftover roast parsnips (or parsnips and carrots), chopped
  • 150g lighter British mature grated Cheddar
  • ½ x 28g pack fresh mint


  • STEP 1
    Preheat the oven to 220ºC, fan 200ºC, gas 7. Heat the oil in a large pan, add the onion and cook for 5 minutes. Add the garlic, lamb, soy sauce, mustard, stock and peas. Stir, then bring to the boil and cook for 8 minutes. Mix the cornflour with 2 tablespoons of water, add to the pan and cook for 1 minute.
  • STEP 2
    Meanwhile, put the potatoes, parsnips and milk in another pan and heat gently, covered, for 5 minutes. Crush roughly with a potato masher.
  • STEP 3
    Spoon the lamb filling into a 1.25 litre pie dish and scatter over the mint. Top with the potato mixture, scatter over the Cheddar and bake for 10-15 minutes, until the top is golden.

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