Thanks to yesterday’s roast, I had a heap of leftovers. A few additions later and dinner’s ready.
I started by baking some potatoes until they were, well, jacket potatoes. I’m a big fan of mash done in this way. Meanwhile I took the cold, yummy, gummy lamb and chopped it into bits. I also had some leftover carrots and chopped those up too. I fried these bits in a pan until warmed up, then added some lamb stock and frozen peas. When the juice had reduced down a bit, I chucked them in a dish and topped with fresh mash, carved from the flesh of the baked potatoes mixed with a few leftover roast potatoes. I couldn’t resist a little cheese on top and left it in the oven for a few minutes until golden and bubbly. Lovely.