The ultimate Easter Sunday lunch has to involve the best roast lamb with all the trimmings – you don’t need me to tell you that and you don’t need a recipe – although if you need help with timings there are plenty of foodie websites that will help . However, I have noticed that as long as diners are provided with a good glass of red, no-one will really mind if your timings are slightly muddled.
But what happens on Easter Monday, when family is still gathered, but (especially in clergy households) every one is a little tired of cooking and preparing for feasts. One of my favourite Bible stories is of the Good Shepherd, which ties in beautifully with the 23rd Psalm;
The Divine Shepherd
A Psalm of David.
The Lord is my shepherd, I shall not want.
He makes me lie down in green pastures;
he leads me beside still waters;
he restores my soul.
He leads me in right paths
for his name’s sake.
Even though I walk through the darkest valley,
I fear no evil;
for you are with me;
your rod and your staff—
they comfort me.
You prepare a table before me
in the presence of my enemies;
you anoint my head with oil;
my cup overflows.
Surely goodness and mercy shall follow me
all the days of my life,
and I shall dwell in the house of the Lord
my whole life long.
- Set the oven to 180
- Slice the left over lamb and vegetables, and fry them up with a little extra oil if needed. I also had leftover roast garlic to add to mine.
- Season, and add half a bottle of passata. Simmer.
- If you need to bulk up your pie mix add some red lentils at this point.
- Whilst the meat is simmering, boil up some extra potatoes of you don’t have enough leftover roasties.
- Transfer meat mix to ovenproof dish.
- Mash the roasties with freshly boiled potatoes and large dollops of butter.
- Spread the mash on top of the meat, and top with grated cheese or sliced leftover dumplings (drizzled with oil).
- Pop into the over for 20 mins or until heated all the way through.
- Serve with courgettes fried in butter.
nothinglikeadane 