One-pot shepherd’s pie pasta bake
Rethink a family favourite with this one-pot shepherd's pie pasta recipe that uses up leftover lamb from your Easter lunch. Leftover meat joins vegetables and rigatoni pasta in a simple-to-make oven bake, all topped with a golden and bubbling cheese crust.
- Heat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a wide, hob-safe ovenproof frying pan or casserole dish. Add the onion, carrot and celery and fry for 10-15 mins until soft. Stir in the garlic and fry for 1 min more.
- Add the tomato purée, most of the thyme leaves and the Worcestershire sauce to the veg, stir, then pour in the stock and bring to a simmer, uncovered. Tip the pasta into the sauce and simmer over a medium heat, stirring frequently, for 8-10 mins until most of the liquid has been absorbed and the pasta is just starting to turn tender. Stir in the lamb and scatter over the cheese.
- Transfer to the oven and cook for 10-15 mins until the pasta is fully cooked and the cheese is golden and bubbling. Scatter with more thyme leaves to serve.
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