Michel Roux served up his mum’s shepherd’s pie with leftover roast lamb, vegetables, gravy and tomato ketchup on Roux Back Down The River.

The ingredients for the Mince are: 500g leftover roast lamb, 1 carrot, 2 sticks celery, 3 sprigs fresh parsley, 1 shallot, chopped, 5 cloves leftover roast garlic (or 2 cloves fresh garlic, crushed), 4 tbsp ketchup and 200ml leftover gravy.

For the Mashed Potato: 1kg peeled, cooked floury potatoes (such as Kind Edward, Desiree, or Maris Piper), 25g butter, Splash of milk, Salt and pepper.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.