I made this yesterday and it got the thumbs up all round from my gang. Below I’ve given you my recipe but you can make it work for you depending on what you have leftover. This amazing ragu can obviously be served with pasta, but it is also makes the most amazing shepherds pie, which would rival The Ivy’s recipe, as an indulgent filling to a baked potato, dolloped on any kind of rice, or served with creamy polenta. The choice is yours.
2 onions - finely chopped
3-4 cloves garlic - crushed
300-400 grams of leftover lamb
1 punnet mushrooms - chopped - optional
Leftover juices or roasted onions from the roasting pan - chopped
Any leftover gravy - 100ml
1 tin tomatoes or passata
Sauté the onions until soft and golden then add the garlic. Chop the lamb up into really small pieces using a large knife. Add the lamb to the onions and season generously. Pour in any leftover gravy or red wine if you have it. Add the mushrooms and any leftover juice or onions from the roasting pan. Pour in the passata or tomatoes, check the seasoning and simmer on a low heat for 30 minutes.