A great way to make the most of leftover lamb.


  • 775 g cold, cooked lamb
  • 1 small onion
  • 25 g butter
  • 15 g flour
  • 450 ml beef stock
  • 1 tblsp mushroom ketchup
  • salt and pepper
  • leftover mashed potato, as a garnish.


  • Dice the meat and chop the onion finely.
  • Melt the butter in a saucepan and sauté the onion gently for 2 minutes.
  • Add the flour and brown it.
  • Add the stock and the ketchup and season with salt and pepper.
  • Cook gently for about 10 minutes.
  • Put in the meat and bring back to simmering point.
  • Cook slowly for another half hour.
  • Serve the meat surrounded by a border of mashed potatoes.

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