Name: Hash
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 1/2 cup leftover roast lamb; 1 medium_piece onion; leftover gravy from the roast; 1 tablespoon plum sauce (or other sauce or chutney), plus extra to serve; 3 large_piece mashing potatoes, peeled and cut into quarters; butter and milk, for mashing; salt and pepper, to taste; 2 tablespoon butter extra; chopped parsley, cooked peas and broccoli, to serve

Hash

You might call this shepherd’s pie or cottage pie, but we named it hash. In the old days, there always seemed to be leftover meat, not so these days! Photography by Todd Eyre.

Ingredients

2 1/2 cup leftover roast lamb

1 medium_piece onion

leftover gravy from the roast

1 tablespoon plum sauce (or other sauce or chutney), plus extra to serve

3 large_piece mashing potatoes, peeled and cut into quarters

butter and milk, for mashing

salt and pepper, to taste

2 tablespoon butter extra

chopped parsley, cooked peas and broccoli, to serve

Method

1.Preheat oven to 180°C. Grease a 16 x 24cm dish.

2.Mince the lamb meat using a mincer, or pulse in a food processor with the onion.

3.Put the lamb and onion in the dish, then pour the gravy over, followed by the plum sauce.

4.Boil the potatoes until tender. Drain, then mash, adding the butter, milk, salt and pepper.

5.Spread the mash over themeat. Don’t smooth it – leave it rough, then dot extra butter on top.

6.Cook for 30 minutes until the topping is golden. Sprinkle with parsley and serve with peas, broccoli and extra sauce.

Add a sprinkling of grated cheese on the top, then bake as usual. I sometimes add chopped, cooked silverbeet between the meat and potato layers. If there isn’t enough lamb roast, add lamb mince to bulk it up.
Note

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Ingredients

Method

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