Lamb Parmentier Casserole
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. Yum!
Got 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 a pinch of 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 frozen peas and carrots, fresh thyme and chopped garlic and shallots.
Cook the ingredients for about 4 minutes. Stir regularly. Then add the pulled lamb and jus (or red wine). Season with some pepper and salt.
Stir well. Then let the lamb warm through for 3 more minutes. Add the balsamic vinegar.
Stir the ingredients well. 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 or the back of a spoon.
Then top the lamb with potato mash.
- Flatten the top again with a spatula.
Bake the lamb parmentier in a preheated oven at 356°F (180°C) for about 30 minutes. After that grill the top for 4 minutes until nicely golden. Let the lamb parmentier rest at room temperature for a few minutes. Serve.