1 onion, chopped
1 garlic clove, crushed
300 g leftover roast lamb, chopped
1 tbsp light soy sauce
1 tbsp Dijon mustard
275 ml hot beef or lamb stock
225 g frozen peas
1 tbsp cornflour
350 g leftover roast potatoes
300 g leftover roast parsnips, chopped
5 tbsp milk
1 small handful of fresh mint, chopped
150 g mature Cheddar, grated
1 Preheat the oven to 220˚C/200˚C fan/gas mark 7 and heat the oil in a large saucepan over a medium heat. Add the onion and cook for five minutes.
2 Stir in the garlic, lamb, soy sauce, mustard, stock and peas. Boil for eight minutes.
3 Whisk the cornflour with two tablespoons of water, then stir into the pan and cook for another minute.
4 Heat the potatoes, parsnips and milk in a separate pan over a medium-low heat and cook for five minutes until warmed through. Mash with a potato masher.
5 Spoon the lamb filling into individual ramekins and scatter over the mint. Top with the potato mixture, then sprinkle over the Cheddar and bake for 10-15 minutes until the toppings are golden.