The original dish was a leg of lamb, studded with anchovies, rosemary and garlic, which i happened to cook on the hottest day of spring - far too hot for the 3 of us to make much of a dent in the juicy pink meat, so i sliced it off the bone and froze it for another day.

My Shepherd's Pie: finely chopped leftover roast lamb, with diced carrots and onion, a small spring cabbage, sliced, a bulb of fresh garlic, some fresh chicken stock and an indecent amount of brown sauce (to your taste). I added a couple of teaspoons of caraway seeds too, and left to bubble gently for 45 minutes. Peas would have been good, too.



A blanket of mashed potato, creamy with butter and a little milk, with grated cheddar on the top, under a hot grill for 10 minutes.