@hopecrosby_eatss: Pulled lamb shepherd’s pie yorkie puds | episode 3 - spring on a plate 🌿🌷⛅️ The perfect twist on a Easter meal, or an easy way to use up that leftover lamb! Ingredients 200g cooked pulled lamb (this was leftover from a slow cooked joint, you could used lamb shanks for ease) 2 carrots 1 onion Handful of peas 350ml red wine stock 2 tbsp gravy granules 50ml red wine 2 garlic cloves 1 bay leaf Salt & pepper 4 large potatoes 50g butter & a dash of milk 4 Yorkshire puddings Tenderstem & extra gravy to serve - chop the onion and carrot finely and soften in an oiled pan. Then add in the stock, lamb seasoning and geavy granules. Leave this to simmer for 15 minutes and add in the peas. Leave for a further 5 minutes. - meanwhile, prep your potatoes and boil until soft. Mash dry then add in the butter, milk and seasoning and mash again until smooth. - Lay out your Yorkshire puddings and add the lamb mixture to each one. Then top with mash and use a fork to create some ridges. - Pop into the oven for 12 minutes on 180. - Serve with the leftover mash, tenderstem and some extra gravy!

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Sunday 05 April 2026 08:08:35 GMT