This follows on from the Provençal mutton dish and is all about how I made two completely different meals from the leftovers.
Firstly, I used the meat and the celeriac and potato mash as the basis for a cheese-topped Shepherd’s Pie.
This was simplicity in itself. I used a processor to chop up the cooked mutton, set the meat aside and then used the processor again to chop an onion, a stick of celery, a handful of parsley and a large carrot. I did it like this to make sure that all the small leftovers of meat in the processor bowl would be used up.
I sautéed the vegetables until softened and added in the meat, stirring for a few minutes and then adding in a splash of lea and Perrin’s and some vegetable stock.
When this was all nicely mixed in and reduced a bit, I topped it with the mash and added grated Cheddar before baking it until the cheese was melted and golden.
The second dish was even easier.
All I did was sauté some chopped pancetta in olive oil, add in the leftover tomato and olive sauce and simmer until warmed through and then add some cooked egg tagliatelle to the sauce, mixing it well so the pasta was nicely coated.
This was served with some grated Parmesan cheese and freshly-ground black pepper.
Two easy and tasty, but very different, midweek suppers from leftovers.