butternut mash w/ leftover leg of lamb
All you need is some leftover roasted lamb, some feta & half a roasted butternut - it will be transformed in a nice hot casserole: the right meal for a nasty autumn day.
ingredients:
for the butternut:
- 1 butternut about 800 - 900 g
- some olive oil
- salt & pepper
for the casserole:
- 1/2 of an oven-baked butternut
- 1 - 2 tbsp whipping cream liquid
- 1/2 tsp ground sweet paprika
- 250 - 300 g roasted lamb leftovers of a leg of lamb
- 1/4 tsp dried oregano
- 6 grape tomatoes OR cherry tomatoes
- 100 g feta cheese
- 1/4 tsp dried thyme
- salt & pepper
- some olive oil for the casserole
equipment:
- a casserole about 1,2 l
how to:
for the butternut:
- Preheat the oven to 175 degrees C w/ fan.
- Cut the butternut into 2 halves.
- Scrape out the seeds & the mush.
- Add some olive oil to the butternut.
- Add some salt & pepper.
- Line a baking tray w/ baking parchment.
- Put the butternut halves face-up on the baking tray & let it roast for 30 min.
- If working w/ only half of the buttercup store the other half in the fridge.
for the casserole:
- Oil the casserole.
- Chop the lamb leftovers & add the oregano.
- Put it in the casserole.
- Cut the tomatoes into halves & add them into the lamb mess.
- Crumble the feta & add thyme.
- Sprinkle the feta on top of the lamb & the tomatoes.
- Scrape the butternut pulp in a bowl & crush it.
- Add whipping cream, ground sweet paprika, salt & pepper & mix well. If too firm just add some more whipping cream.
- Dump the butternut mess on top of everything else & smooth the surface.
- Put the casserole in the preheated oven for about 30 min.
Notes
Cook Time: it’s 30 min for the butternut & 30 min for the casserole.
Lamb: you may use minced meat or any leftover from any roasts (beef, pork) instead of lamb.
Grape tomatoes: any other type of small tomatoes may be used.
Feta: I prefer feta cheese out of ewe’s & goat’s milk.
You may store any leftovers of the leftover dish in the fridge for 1-2 days.