Rick Stein mum’s leftover lamb shepherd’s pie with red currant jelly and marmite recipe on Rick Stein’s Food Stories

Rick Stein and son Jack, served up his mum’s tasty leftover lamb shepherd’s pie with Worcestershire sauce, red currant jelly and marmite on Rick Stein’s Food Stories.

The ingredients are: 2 tbsp oil, for frying, 1 large onion, chopped, 3 large carrots, diced, 2 garlic cloves, finely chopped, 100ml red wine, 2 tbsp tomato puree, 150ml lamb, chicken or beef stock or leftover gravy, 1 tbsp Worcestershire sauce, 1 tsp redcurrant jelly, small rosemary sprig, 500g leftover roast lamb, chopped or shredded (if slow roasted), 150g fresh or frozen peas, small handful flatleaf parsley, chopped, 1kg potatoes, such as Maris Pipers, peeled and chopped, 50g butter, 60ml double cream, salt and freshly ground black pepper.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.

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