Does this lamb parmentier sound familiar to you?
Then maybe French hachis parmentier does. And shepherd’s pie should definitely ring a bell! The only difference here is that I didn’t use any fresh meat or minced meat for my pie stuffing but a gorgeous amount of pulled leftover lamb roast.
We had a gorgeous family dinner last night. One of my husband’s specialties is roast leg of lamb in the oven. He roasts the lamb at low temperature for hours and hours on end. It’s quite annoying because after a while the whole house smells so fabulous. But then you realise that it will still take another couple of hours before dinner is served.
The hubs calls this lamb ‘gigot d’agneau à la cuillère’. Which in French means that the leg of lamb has been so long in the oven that you can literally pull it apart using a spoon, la cuillère.
What a splendid meal that is! He doesn’t have to tell his children twice that he’s preparing his lamb specialty. They come running after work for dinner.
Lamb Parmentier Casserole
But even a famished family of 4 can never polish off that huge leg of lamb. So we always end up with leftover lamb meat. Which means that the day after we have a lamb parmentier for dinner!
I tossed in some frozen peas and carrots also. Just top off the whole shebang with a layer of freshly made potato mash and pop the dish into a hot oven.
Leftover recipes? Yes we can! Guess this one would also be a great St Patrick’s Day dinner recipe this year.
Do you have some leftover roast lamb in your fridge?
Then also check out my leftover lamb salad with soba noodles!
A French take on a shepherd's pie!
- 12,5 oz potatoes for mash (350 g), chopped
- 10,5 oz leftover lamb roast (300 g), pulled
- 3,5 oz frozen peas and carrots (100 g)
- 3 tbsp jus or red wine
- 2 tbsp balsamic vinegar
- 1 large shallot chopped
- 1 large garlic clove chopped
- 2 tbsp unsalted butter
- 1 sprig thyme
- 1 tsp strong mustard
- 4 tbsp whole milk
- olive oil
Fill a pan with water, season with salt and place it over high heat until boiling. Then add the potatoes.
Cook them until tender and drain them. Then transfer them back to the pan and add the butter.
Mash the potatoes. Also add the mustard, milk and pepper and salt.
Mash again and then check the seasoning. Add extra pepper, salt or mustard to taste. Then put the mash aside until later. Pour some olive oil in a pan and place it over medium heat. Add the chopped garlic, shallots, peas, carrots and thyme.
Cook the ingredients for about 4 minutes. Stir regularly. Then add the pulled lamb and jus (or red wine). Season with pepper and salt.
Stir well. Then let the lamb warm through for 4 more minutes. Add the balsamic vinegar.
Stir the ingredients. Then check the seasoning and add extra pepper or salt to taste. Transfer the lamb mixture to a baking dish. Spread it evenly over the bottom using a spatula.
Then cover with the potato mash.
Flatten the top again. Bake the lamb parmentier in a preheated oven at 356°F (180°C) for about 30 minutes. After that grill it for 4 minutes until golden. Let the lamb parmentier rest at room temperature for a few minutes. Serve.