Leftover Shepherd’s Pie

To make the filling,simply sweat the chopped veg in a saucepan with a drizzle of oil and a pinch of salt. Once soft, add the herbs and the tomato paste and cook with a couple of ladles of water. Once bubbling, add the peas and the leftover meat (previously chopped) along with its gravy. Let it simmer for a few minutes until all is well reheated and season to taste with salt and pepper. Set aside (you can bake it in the same pan or a clear baking dish).

To make the mashed potatoes, boil the potatoes in salted water then drain and let them steam away for 5 minutes before mashing them with a ricer. Meanwhile, reduce on medium heat the milk and cream along with the butter. Once reduced by half, add grated nutmeg to taste and combine with the mashed potato. Add the grated Grana Padano cheese and the yolks and mix well until smooth. Season to taste and place into a piping bag.

Now complete the pie by covering the saucy meat with the mashed potatoes. Use your skills to draw a pattern of your choice if you want or simply spread them over the meat with a spatula. Sprinkle with some extra grated Grana Padano and bake at 180° C, with the top grill on, for about 10/12 minutes or until golden on the surface.

Let the pie rest a couple of minutes and serve with a sprinkle of chopped parsley.