Now the Leftover Lamb

There is a British Classic Chicken Pie as shown by Tamasin Day Lewis on Food TV.
She steamed the vegetables and made a Veloute sauce with the addition of some milk in it. She poached her chicken…knocked them all together into a pie-dish and topped with pastry.
Looked delicious.
I thought this might be a good way to use up the left over lamb.
So here goes and here are your ingredients















2 tbs butter
1 large onion rough chopped
2 sticks celery sliced
2 tbs flour
Sea salt and freshly ground black pepper

1 cup wine
4 sprigs thyme
1 shallot finely chopped
2 cups stock heat

1 carrot per person sliced in chunks
2 x med leeks sliced chunkily
Left over roast lamb cut into chunks

Reduce wine with thyme and shallots by half
Strain and set aside

Melt butter
Add onion and celery
Gently cook till translucent
Season salt & pepper
Add flour and nix well cooking to cook out the flour 2-3 minutes
Add wine whisk then add hot stock
Whisk again till smooth
Bring to boil and simmer about 5 minutes

Meanwhile steam the carrots and leeks
Microwave will do just fine

In your flat gratin dish combine vege, sauce and lamb
And voila what do you know…you have Irish stew!!!

So when I looked at this
I decided against the pastry top and kept Irish and made
Champ to put on top.

Champ is a fab way to serve mashed potatoes
So boil your potatoes in salted water till tender…drain and mash

At the same time cut up some spring onions and cook gently in milk
For a couple on minutes
Remove spring onions add to potatoes and a large knob of butter
Mash up well. Season with freshly ground black pepper

Put this potato mash on top of your stew and bake 25 minutes at 180C


Look at this doesn’t it look grand?