After Easter, I had some leftover 8 hour lamb. I decided to make a lamb pie a little like a Shepard’s pie.

• cut the leftover lamb into fine strips
• dice some celery
• carrots
• Spanish onion
• garlic cloves
• chili
• fresh parsley, sage, bay leaf and rosemary

• in a pan gently brown the vegetables

• add some peeled tomatoes
• a little tomato concentrate
• now the cut lamb and cook on gentle heat for about 20 minutes

• in the mean time boil
• a few potatoes
• half a sweet potato

• push them through a potato ricer
• add salt, pepper
• cream as much as to get a nice puree consistency

• I used individual, oven proof dishes
• butter them
• add about 2-3 big tablespoons of the lamb mixture

• then top them with the mashed potatoes
• add a little knob of butter

• bake in a preheated oven, 180˚ until golden

This is for you Judy!
Buon appetito!!