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    Home » British

    Leftover Lamb Shepherd’s Pie

    By admin | Published: Feb 9, 2021 | Modified: Jul 30, 2022

    TO THE RECIPE
    leftover lamb shepherds pie pin showing a serving of shepherds pie and peas

    In this easy leftover lamb shepherd’s pie, leftover roast lamb is heated in a flavoursome gravy, topped with soft and fluffy mashed potato, and then baked in the oven until golden and crispy.

    Leftover lamb Shepherds Pie just out for the oven in the pan, with a section of potato topping removed to show the inside of the pie.
    Jump to:
    • What is Shepherds Pie?
    • How to make shepherds pie from leftover lamb
    • FAQ
    • Making Ahead:
    • More recipe for leftovers:
    • Leftover Lamb Shepherd’s Pie

    What is Shepherds Pie?

    Shepherds pie is a classic English dish of lamb topped with mashed potato – essentially a lamb pie.

    Traditional shepherds pie is made with lamb mince, but in the recipe I have used leftover roast lamb leg.

    My mum often made a lamb shepherd’s pie a day or two after we had had a roast lamb dinner. It was an easy family friendly meal that utilised leftovers, and a delicious recipe for using up leftover roast lamb.

    How to make shepherds pie from leftover lamb

    • Finely chop the leftover lamb – you can use leftover lamb shoulder or leg.
    • Heat through with garlic, fresh rosemary and stock.
    • Top with soft mashed potato.
    • Bake!
    Serving of leftover lamb shepherds pie on a plate with peas ready to eat and a bowl of peas and a bowl of pepper next to it.

    FAQ

    Whats the difference between Shepherds Pie and Cottage Pie?

    Shepherds Pie is made with lamb, Cottage Pie is made with beef.

    What can you eat Shepherds Pie with?

    Vegetables, such as peas or sweetcorn, or simply leafy salad such as this pear and walnut salad.

    How long can you keep cooked lamb in the fridge?

    Up to 3 days.

    Close up of leftover lamb shepherds pie serving on a plate with peas.

    Making Ahead:

    Because this is made with leftover lamb, I recommend that you cook the shepherds pie as soon as you have heated the lamb in the carrot and onion stock.

    You can however, make the mashed potato a couple of days beforehand.

    More recipe for leftovers:

    I hate wasting food and love creating different dishes from leftovers. Here are our favourites –

    Leftover roast lamb recipes:

    • close up of rolled lamb wrap to show the crispy lamb
      Crispy Asian Lamb Wraps
    • black bowl filled with lamb pilaf topped with fresh tomatoes and cashew with a few cashews to the left hand side of the bowl
      Leftover Lamb Pilaf

    Leftover roast chicken recipes:

    • overhead shot of chicken and leek pie with pastry removed bottom left coner to see the creamy filling
      Creamy Chicken Pie with Puff Pastry (Leftover Chicken Recipe)
    • white bowl of coronation chicken sprinkled with chopped chives. Salad leaves, bread and extra nuts are placed for serving
      Coronation Chicken
    • close up of finished chicken salad on naan bread
      Easy Chicken Naan

    Leftover Lamb Shepherd’s Pie

    Author: Robyn

    This easy leftover lamb shepherd's pie with a rich meaty gravy topped with soft and fluffy mashed potato before being baked to get a crispy top, is a comforting winter dinner.
    4.75 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Course Main Course, main dish
    Cuisine British
    Servings 4 people
    Calories 606 kcal

    Ingredients
      

    • 500 g leftover roast lamb finely chopped
    • 1 tablespoon olive oil
    • 1 large onion finely diced
    • 1 celery stick finely diced
    • 2 carrots finely diced
    • 2 cloves garlic crushed
    • 1 tablespoon fresh rosemary finely chopped
    • 1 tablespoon tomato puree
    • 500 ml stock
    • dash Worcestershire sauce optional
    • salt
    • black pepper

    Mashed Potatoes:

    • 800 g floury potatoes peeled and chopped into cubes
    • 1 tablespoon butter
    • 60 ml milk
    • pinch salt

    Instructions
     

    • Preheat the oven to 200˚C fan/ 220˚C/ 392˚F convection/ 428˚F
    • In a medium saucepan over a low heat, add the olive oil then cook the onion, carrots and celery until soft for about 10 minutes
    • Add the crushed garlic and finely chopped rosemary and cook for 1 minute before adding the tomato puree.
    • Add the chopped lamb, stock, Worcestershire sauce and season with salt and pepper, bring to a simmer and cook for 15 minutes.
    • Meanwhile, cook the potatoes:
    • Boil the potatoes for 15-20 minutes, until soft.
    • Drain well then add the butter, milk and salt and mash until smooth.
    • Place the lamb into the bottom of a 20 x 27 cm (7.8 x 10.5") or similar size, baking dish.
    • Spoon over the mashed potato and smooth.
    • With a fork, drag lines across the top – these will get extra crispy.
    • Place in the oven and bake for 20-25 minutes until golden.
    • Eat straight away.

    Notes

    Vegetables: you could use leftover roast or boiled carrots or parsnips – roughly chop them and add the last 5 minutes of heating the sauce.
    Stock: If you don’t have stock, use 500ml boiling water and a stock cube.
    Floury potatoes: Desiree, Maris Piper and King Edward are great varieties of potatoes to use for fluffy mash.

    Nutrition

    Calories: 606kcalCarbohydrates: 44gProtein: 26gFat: 36gSaturated Fat: 15gTrans Fat: 1gCholesterol: 100mgSodium: 642mgPotassium: 1307mgFiber: 6gSugar: 6gVitamin A: 5518IUVitamin C: 44mgCalcium: 84mgIron: 4mg
    Keyword lamb pie, leftover lamb recipe, leftover roast lamb recipe

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Sarah says

      March 09, 2022 at 11:28 am

      5 stars
      OMG this was soooooooo good. Had leftover lamb and leftover garlic mashed potatoes so I used those on top. Otherwise followed the recipe and now we are fighting over who gets the leftover shepherds pie🤣

      Reply
      • Robyn says

        March 10, 2022 at 2:10 pm

        So happy to hear you enjoyed this Sarah! Garlic mashed potatoes on the top sounds sooo good!

        Reply
    2. Kate says

      March 07, 2022 at 11:09 am

      Can I use gravy from.the night before Instead of stock

      Reply
      • Robyn says

        March 08, 2022 at 10:08 am

        Yes you can, it sounds like a delicious way to use up the gravy Kate 🙂

        Reply
    3. hannah says

      February 11, 2022 at 9:50 pm

      Hello – I’d like to make this but freeze it. Is it better to freeze the meat part and make potato topping when defrosted? Or make the whole thing and freeze it? I appreciate there’s probably no fixed answer but your professional opinion would be greatly appreciated!
      Thank you

      Reply
      • Robyn says

        February 12, 2022 at 12:46 pm

        Hi Hannah, you can do either! It really depends on whether you want to cook the mashed potato topping, or have a meal in the freezer that doesn’t need any prep – If you freeze the whole pie, cool it completely before you freeze it, then you can place the shepherds pie in the oven from frozen and cook at 160C/140C fan/320F for 1 hour to 1.5 hours, until the pie is piping hot all the way through. Hope this helps! Robyn

        Reply
    4. Alex says

      February 11, 2021 at 3:17 pm

      5 stars
      This is such a delicious recipe and an ideal way to enjoy leftovers. We will be doing this from now on when we have roast lamb – I actually think I enjoyed the pie more than I did the original roast 😀

      Reply
      • Robyn says

        February 11, 2021 at 3:30 pm

        I’m so pleased to hear you enjoyed the pie. I’m the same – I make a lamb roast just so we can then have this pie!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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