Leftover lamb shepherd’s pie
- Published: 28 Mar 18
- Updated: 3 Jul 24
On the lookout for leftover lamb recipes? The best way to use up the leftovers from your Easter roast is in our ultimate leftover lamb shepherd’s pie!
Looking for something else? This tomato butter bean recipe uses leftover lamb and lots of feta.
Before you start
Make sure you pick out any large pieces of white fat from your shredded lamb. A few little pieces are fine as they will melt into the sauce but any larger pieces will turn rubbery.
Adding egg yolk to mashed potato is always a good idea when the mash is going back into the oven. It will turn it glossy and form a light crust as it bakes, resulting in that golden brown crispy topping with creamy mash right below it.
Want to impress with this dish? Put the mash mixture in a piping bag with a fluted nozzle and pipe mounds of it all over the lamb sauce – this turns a rustic comfort food dish into a showstopper.
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp fresh thyme leaves
- 75ml red wine
- 500g leftover slow-roast lamb, shredded
- 100ml lamb or chicken stock
- 2 tbsp Worcestershire sauce
- 3 tbsp tomato ketchup
- 1 tbsp tomato purée
- 800g floury potatoes, cubed
- 3 tbsp butter
- 2 large free-range egg yolks
- 25g grated parmesan, plus extra for sprinkling
Method
- Heat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a large frying pan, then gently cook the onion, carrots, celery and garlic for 10-12 minutes until tender.
- Add the thyme and red wine, then simmer for 2-3 minutes. Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purée, then season. Simmer gently for 15 minutes until the mixture has reduced.
- Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender when pierced with a fork. Drain, return the potatoes to the pan and mash until smooth. Beat in the butter and egg yolks, then stir through the grated parmesan.
- Spread the lamb mixture in a 1.5 litre ovenproof dish and top with the mash. Sprinkle over a little extra parmesan and season. Bake in the oven for 20-25 minutes until golden on top and bubbling.
- Recipe from March 2014 Issue
Nutrition
- Calories
- 553kcals
- Fat
- 30.1g (14.1g saturated)
- Protein
- 33.6g
- Carbohydrates
- 35.4g (7.9g sugars)
- Fibre
- 4.8g
- Salt
- 1g
delicious. tips
Make the filling and mash the potatoes (without the butter and egg yolks) the day before. Chill in containers. When you’re ready to cook, warm the mash, beat in the butter and egg yolks, then pile on top of the filling and bake.
You can freeze the finished pie, well wrapped in cling film, for up to 3 months. Defrost, then reheat in a medium oven.
There are plenty of European red wines that suit this, but my favourite would be a medium-bodied red bordeaux from the Médoc region – all curranty cassis and cedarwood.
This cast iron skillet pan offers incredible heat retention and distribution, making it a great choice for charring, frying and browning meat, fish and vegetables.
Price correct April 2024
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This was absolutely delicious, Delicious! Your recipes are always spot on
[…] 19. Leftover Lamb Shepherd’s Pie […]
Agree with above comments on not understanding why this has such a low rate – I thought it was delicious!
I was a bit more generous with the Worcestershire sauce, stock and puree so it could cook down a little longer and added some fresh rosemary – it turned out better then the roast I made the night before to give me the leftovers to make this. So good.
This is the testiest recipe for my leftover lamb I have no idea why its not 5 star
I don’t understand why this recipe has such a low rate. Personally, it was my best shepherd’s pie and I’ve been looking for THE recipe for this. This is definitely going to become a classic for my family.