We used the leftover cooked lamb from the previous night’s meal (see 7th September) in a Shepherd’s Pie recipe from Paul Merrett in Economy Gastronomy. It contained root vegetables and a can of tomatoes, but we omitted the parsnips because we didn’t have any to hand. We have found that Shepherd’s/Cottage Pie recipes call for lighter Old World reds, so we tried a bottle of Cellier Lauran Cabaret Minervois 2008 from Sunday Times Wine Club. This light French red was smooth with peppery, spicy and plum flavours and was an acceptable match.