Anxious Dad created an absolute masterpiece of a nut roast for Christmas Eve dinner (chestnuts! cheese! artistic cabbage leaf wrapping!). I returned to Anxious Towers with a decent hunk of the remains, plus a handful of roast chestnuts. My vegetarian turkey roll and mince-pie lust* having been satiated over the Xmas period, I was in the mood for something comforting and hot, and this shepherd’s pie hit the spot whilst handily using up the leftovers. I bought the parsnip and carrot fresh, but those with leftover veg, or leftover cheese from a festive cheeseboard, might find a home for them in the recipe as well…..
*A mince-pie and a double vodka with coke is a perfectly acceptable Xmas breakfast, I’ll have you know. As is another mince-pie.
Nut-Roast Shepherd’s Pie Mash-up Stylee
- Leftover cold nut roast, mashed
- Cold roast chestnuts, chopped finely
- Potatoes, boiled until tender then drained and mashed with a little margarine (mashed cold roast potatoes could be substituted)
- Small white onion, chopped finely
- One medium carrot and one parsnip, chopped into small chunks
- Hot vegetable stock, with a dash of balsamic vinegar added
- Grated mature cheddar
- Vegetable oil
Pre-heat the onion to medium heat.
Heat the oil in a wok or saucepan and gently saute the onion.
Add the parsnip and carrot, again saute gently for a few minutes.
Pour the vegetables into a casserole dish, add the chestnuts and nut roast. Mix together and then pour over the stock/vinegar mixture until the veg/nut roast mix nearly covered.
Layer the mash on top and sprinkle with cheese.
Cover with foil and oven bake for 20 minutes, then remove foil and bake for 25 minutes more.