Lamb and Lentil Shepherd’s Pie

Lamb and lentil shepherd's pie

Lamb and lentil shepherd’s pie

Tomorrow is my birthday and I had hoped this week would be a little quieter than usual so that I could have some time to prepare myself for becoming a year older.  In fact, the opposite happened and I have been busier than ever.  Such is often the way.  This also means that I have not had time to write up a shepherd’s pie that I cooked a couple of weeks ago that was more successful than I anticipated.

It started with us cooking a the lamb shawarma from Yotam Ottolenghi’s Jerusalem for a family Sunday supper.  I usually look to Ottolenghi for my vegetarian recipes, but could not resist this lamb.  It has had a post-it marking the page for longer than I care to admit.  If you have the book, it is worth making for an alternative Sunday roast: it is marinated in no less than 11 spices and slow roasted for about four and a half hours.  We served ours with the usual array of kebab accompaniments – shredded iceberg, pickled chillies, hot sauce and a little hummus – and with a butternut squash, lentil and feta salad on the side.

Of course, we had some lamb left over, although not a great deal as we were all rather hungry.  Once I had shredded it from the bone, there was about 250g of meat, which would make a very skimpy Shepherd’s pie indeed.  I almost popped it in a tupperware to use for sandwich meat, and then remembered that I used to pad out vegetarian ‘shepherd’s’ pies with lentils and that it could also work well with the lamb.  As it happens, it worked perfectly.  Not only did it stretch the filling to make a pie for two people with a little leftover, but it added another dimension of texture to the shredded lamb. I was worried that the spices from the shawarma would overpower the dish a little, but in the end I could barely taste them, save for a bit of extra heat.

Food waste is one of my biggest bete noires, so the thrill of creating a new meal from old leftovers is pretty unrivalled as far as culinary thrills go.  I have always found more satisfaction in creating something from the odds and ends of the fridge than having a whole supermarket full of ingredients at my disposal.  This is partly why I shop daily rather than do a big ‘weekly shop’ – it is far easier to see what you already have, and then figure out something to do with it.  A shepherd’s pie, or cottage pie, is a perfect way of using up leftovers: the meat, old bits you have lurking around the veg drawer, and the ends of bags of potatoes.  As far as the filling goes, you can add in more or less anything you like.  The idea of creating this as a completely new dish seems like an odd one.  Some people do this with mince, which I prefer not to use if I can help it.

Lamb and Lentil Shepherd’s Pie

100g dried green lentils
1 tbsp olive oil
1 onion, finely chopped
2 carrots, diced
2 celery sticks, chopped
2 garlic cloves, crushed
1 tsp dried thyme
100ml red wine
250g leftover roast lamb
100ml chicken stock
2 tbsp Worcestershire sauce
3 tbsp tomato ketchup
1 tbsp tomato puree
Salt and pepper
750g potatoes, peeled and cubed
3 tbsp salted butter
Grated cheese, for topping

Cook the lentils according to packet instructions and set aside.

Preheat the oven to 200ºc.  Heat the oil in a large frying pan, or chef’s pan, and cook the onion, carrots and celery over a medium heat until soft but not browned, approximately 10 minutes.  Add the garlic and thyme in the last two minutes of cooking.

Pour in the wine and increase the heat a little to let it bubble.  Cook for a couple of minutes until it has reduced a little.  Add the lamb, stock, Worcestershire sauce, tomato ketchup, tomato puree, salt and pepper.  Cook on a medium heat for around 15-20 minutes until the mixture has thickened and most of the liquid has been reduced.  Stir in the lentils and transfer to a suitable pie dish.

Meanwhile, cook the potatoes until tender.  Drain and mash with the butter and a little milk until smooth.  Check the seasoning.

Pipe or spoon the mash over the lamb mixture and top with a layer of grated cheese.  Bake in the oven for around 30 minutes until the top has browned and the edges are bubbling.  Serve with green vegetables.

One Year Ago:  Cornish Pasties

Lamb Rogan Josh

Lamb rogan josh

Lamb rogan josh

Things have improved vastly in the past few days, so much so that I am writing this post from the number 12 bus on my way into the office.  My shoulder has almost completely recovered and the sun is shining in through the window.

Now I am no longer injured, I will be able to go ahead with my plan to go indoor climbing on Friday evening.  Wednesday was Ollie’s and my nine-year anniversary.  We decided a while ago to scrap this one as we now have a wedding anniversary to celebrate each June, but shortly after reconsidered and decided instead to use it as an opportunity to do something in London that we have never done before, something perhaps a bit crazy and off-the-wall.  So Friday you will find me scrambling up a wall in a disused biscuit factory in Bermondsey.  How I love making new traditions.

As well as this, I followed an old tradition of asking Ollie what he would like for dinner that evening.  Asking that of somebody who loves food so much often gets an unpredictable answer, but this time he said exactly what I expected him to say:  he wanted a curry.

Curries are so perfect for this time of year, not only because they are warming, but because autumn produce lends itself so well to being cooked in this way.  Take a little look at the Eat the Seasons blog and you’ll see listed there a number of vegetables, meats and fish just dying to be cooked up in spices.  I decided to make a lamb curry, as we had eaten two chicken dishes earlier in the week, and to make the most well-known lamb curry of all: the rogan josh.

The problem with making curry on a weeknight is that you need one that can be cooked in a relatively short time.  Unless you want to eat at 11pm, slow cooking or lengthy marinading is out – best to leave those for the weekend.  This recipe, based on one by Anjum Anand, manages to get a deep rich flavour without either of these processes.  Lamb leg meat is the best for this type of curry, but it can be pricey, so use neck fillet instead if you are watching the pennies.  The lamb is cooked first in the spices, and then cooked down in water several times to create a deep rich sauce.  The whole cooking time is no more than an hour and can easily be reheated.  Best eaten with a cold bottle of Brewdog‘s Punk IPA.

Lamb Rogan Josh

Vegetable oil
10 black peppercorns
10 cardamom pods
4 cloves
1 cinnamon stick
1 onion, finely chopped
500g lamb neck fillet
6 garlic cloves
1inch piece of ginger, peeled and quartered
2 tsp ground coriander
2 tsp ground cumin
½ tsp cayenne pepper
2 tsp ground fennel seeds
1½ tsp garam masala
Salt
2 tomatoes, pureed
3 tbsp natural yoghurt
Bunch fresh coriander, leaves only, chopped

Heat the vegetable oil in a very large saucepan and fry the peppercorns, cardamom pods, cloves and cinnamon for a couple of minutes until fragrant.  Add the onion and cook on a medium heat until translucent and starting to brown, stirring occasionally, about 10 minutes.

Add the lamb and cook for about five minutes until browned all over.

Puree the garlic cloves and ginger together in a food processor with a tablespoon of water until they come together in a rough paste.  Add to the lamb, stirring to coat, and cook for a further five minutes.

Stir in the ground coriander, ground cumin, cayenne pepper, ground fennel seeds, garam masala, salt, pureed tomatoes and yoghurt.  Reduce the heat to low and cover with a lid, cooking for 10 minutes.

Add 2-3 tablespoons of water to the mixture and cook on a medium heat for a further 8-10 minutes, stirring continually, until the sauce has thickened.  Add a little more water if the sauce begins to dry out.

Pour in enough boiling water to cover the lamb and bring to the boil.  Simmer for 10-15 minutes until the sauce is thick and the lamb is cooked and tender.

Serve with rice, naan, chutney and raita.

Serves 2-3.  Adapted from a recipe by Anjum Anand.