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leftover lamb shepherds pie in baking dish with a section of potato taken off to show the juicy lamb layer underneath

Leftover Lamb Shepherd's Pie

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.
4.80 from 10 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course, main dish
Cuisine British
Servings 4 people
Calories 606 kcal

Equipment

  • 20 x 27 cm (7.8 x 10.5") oven proof dish

Ingredients
  

  • 500g (18 oz) 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
  • 500ml (2 c) stock
  • dash Worcestershire sauce optional
  • salt
  • black pepper

Mashed Potatoes:

  • 800g (1.75 lb) floury potatoes peeled and chopped into cubes
  • 1 tablespoon butter
  • 60ml (¼ c) 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 and diced onion, carrots and celery and cook until soft - this takes around 10 minutes.
  • Add the crushed garlic and finely chopped rosemary and cook for 1 minute before adding the tomato puree. Cook for 1 minute.
  • Add the chopped cooked lamb, stock, Worcestershire sauce and season with salt and pepper. Turn the heat up and bring to a boil, then turn the heat down slightly and simmer for 15 minutes.

Cook the Potatoes:

  • Boil the potatoes in salted water for 15-20 minutes, until tender.
  • Drain well, then add the butter, milk and salt and mash with a potato masher 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 out with the back of a spoon.
  • With a fork, drag lines across the top of the mashed potato - these will become crispy in the oven.
  • Place in the preheated oven and bake for 20-25 minutes until golden.
  • Eat straight away.

Notes

Lamb – leftover roast lamb or slow cooker lamb, shoulder, leg.
Olive oil – or use some leftover lamb fat or lamb drippings from your roast.
Brown onion – or a red onion.
Celery – if you don’t have celery you can leave it out.
Carrots – I use fresh carrots here, but if you have leftover carrots or even parsnips they would be a tasty addition!
Garlic – use 2 fresh garlic cloves, crushed, or 2 teaspoons of jarred minced garlic.
Fresh rosemary –  or use a couple of sprigs of fresh thyme.
Tomato puree – concentrated tomato puree or tomato paste.
Stock – use beef stock, chicken stock, homemade vegetable stock or a stock cube mixed with boiling? Water. If you have a spoonful of leftover gravy, add it in with the stock.
Worcestershire sauce – this is optional, however it adds a another layer of flavour to the sauce.
Potatoes – I recommend using floury potatoes such as King Edwards or Maris Piper if you are in the UK, Sebago or Dutch cream if you are in Australia, or Russet in the US.
Butter – salted butter or unsalted butter are both fine to use.
Milk – full fat milk makes the richest mashed potato, but use whichever milk you have to hand.
As this recipe is often made with leftover lamb roast, it is also a great recipe to use up other leftovers from your roast dinner:
Leftover potatoes: if you have leftover mashed potato or roast potatoes, use these to top the lamb mixture (alternatively make them into cheese and onion rolls or a Spanish tortilla).
Leftover vegetables: root vegetables such as roast or boiled carrots or parsnips can either be finely chopped and stirred into the lamb mixture before spooning into the baking dish or mashed with the potatoes for a topping. Cauliflower makes a great pie topping, just mash with the potatoes. Peas or beans – stir through the lamb before baking.
Leftover gravy: makes a rich and delicious lamb sauce! Depending on the amount of gravy you have to use up, either stir a spoonful or two through the lamb mixture before adding in the baking dish, or if you have more, reduce the amount of stock slightly and add the gravy halfway through reheating the lamb.

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

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