Leftover Lamb Shepherd’s Pie

Leftover Roast Lamb Shepherd’s Pie is the perfect way to use up leftovers. It’s tasty, family-friendly, and super comforting.

Roast lamb is one of my favourite meals. Even the smell of cooked lamb is absolutely delicious, and nothing beats roast lamb with mint sauce. 

Except maybe the leftovers. 

Cooking with leftover meat is a great way to reduce waste, save money, fill your meal plan, and create a gorgeous meal with tender, melt in your mouth chunks of meat. 

Leftover Roast Lamb Shepherd’s Pie is one of the best ways to use up your leftovers. It’s so easy, has a lovely rich flavour, and shepherd’s pie is always a fab family meal. 

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leftover lamb shepherd pie in cast iron dish on blue table cloth. Empty bowls, plate with bread and serving spoon to the side.

Ingredients for a Shepherd’s Pie with Leftover Roast Lamb

ingredients for shepherds pie with leftover lamb in bowls on table.

When I make Shepherd’s Pie with Cooked Lamb, I like to keep things simple. I use:

Cooked Lamb – I like to have around 500g but use what you’ve got. I dice my lamb on Sunday when it’s cool and keep it in the fridge in a sealed tub until I’m ready to use it. You could use thin strips, or even make a Pulled Lamb Shepherd’s Pie by pulling the meat apart or shredding it. 

Red Onion 

Red Wine – any is fine, or you can skip entirely and add extra stock.

Carrots and Peas 

Lamb Stock – if you don’t have lamb stock, use beef instead.

Tomato Puree

Dried Rosemary and Thyme – You can also add a splash of Henderson’s Relish or Worcestershire sauce if you have it, but it’s not essential. 

Then I top it all with mashed potato and cheese. I use mature cheddar, but others work well too. Anything that melts. 

What Veg Can You Add to Shepherd’s Pie?

I just use basic sliced carrots and frozen peas. They add colour and texture, and the kids will eat them. 

I find that vegetables that stay firm, like carrots and peas are best in a shepherd’s pie, but if you’ve got other leftover vegetables, you could serve them on the side of your Roast Lamb Shepherd’s Pie.

diced lamb, carrots, and peas in cast iron dish.

Should You Make Leftover Lamb Shepherd’s Pie with Lamb Shoulder or Leg?

Either is fine. Use whatever you’ve got leftover. 

You could also make a leftover lamb steak shepherd’s pie or a leftover lamb chop shepherd’s pie. Although lamb chops are tiny, so you’d need lots!

Making Leftover Lamb Shepherd’s Pie with Sweet Potato

I love a sweet potato top of a Rich Shepherd’s Pie. It’s a great flavour that mashes really well. 

You could use sweet potato on its own or mix with white potatoes for a milder flavour. 

Another option is Swede mash, which tastes gorgeous and is also a great way to add some sneaky veg. 

Try this swede mash recipe, or swap half the swede for potato or carrot.

How to Make a Shepherd’s Pie from Leftover Lamb

Making a Traditional Shepherd’s Pie recipe with leftover lamb is super simple. You basically follow a standard recipe but without worrying about browning any lamb mince. 

See the full instructions in the recipe card below. 

Do You Add Flour to a Shepherd’s Pie?

No, I never add flour when I make Leftover Lamb Cottage Pie.

Simmering the lamb and veg in stock for an hour gives it plenty of time to thicken without the need for flour. 

lamb, carrots, peas, wine and stock in cast iron dish.

If you want it to thicken more, or faster, mix 1tbsp of cornflour with 2 tbsp of warm water (or mix with some stock scooped out of the Ovenproof dish) and stir through the stock. 

Can You Make Shepherd’s Pie with Leftover Mashed Potatoes?

Yes, this is a great recipe to use Leftover Mashed Potato. 

Keep any cold leftover mash in a sealed tub in the fridge and spoon on to the top of your Leftover Lamb Pie before topping with cheese when you are ready to bake. 

shepherd's pie topped with mashed potato in cast iron dish.

If your potato is stiff, give it a good stir first. 

What Should You Serve with Shepherd’s Pie?

I serve this Leftover Lamb and Potato Pie on its own. It’s got veg and potato and is a filling meal as it is. 

leftover lamb shepherd pie in cast iron dish on blue table cloth. Empty bowls, plate with bread and serving spoon to the side.

But you could serve with extra vegetables, garlic bread or bread and butter if you wanted to. 

Can You Make Shepherd’s Pie with Diced Lamb Instead of Mince?

I always use diced lamb for shepherd’s pie and diced beef for cottage pie. 

I know they are usually made with mince, but I prefer the texture of big chunks of tender meat.

leftover lamb shepherd pie in cast iron dish on blue table cloth. Empty bowls, plate with bread and serving spoon to the side.

What Can I Cook with Leftover Lamb?

A Shepherd’s Pie with Cheese certainly isn’t the only thing that you can make with leftover lamb! Some of my other leftover roast lamb recipes that you might want to try include:

Top Tips for Reheating Leftover Roast Lamb

Reheating meat can be a bit scary, and I’m certainly not an expert. I use this article for guidance, but my top tips are:

  • Cool leftovers quickly by taking them out of the cooking dish and placing them in a cold tub or on a plate.
  • Keep in a sealed tub in the fridge for no longer than 3 days.
  • Make sure your fridge is no warmer than 8 degrees, but ideally between 1 and 4.
  • Reheat the meat slowly until it’s piping hot all of the way through.
  • If your leftover meat is slimy, off colour, smelly or you have any doubts, don’t risk it. Trust your instincts. 
Yield: 6

Leftover Lamb Shepherd’s Pie

leftover lamb shepherd pie in cast iron dish on blue table cloth. Empty bowls, plate with bread and serving spoon to the side. Close up.

Leftover Roast Lamb Shepherd’s Pie is the perfect way to use up leftovers. It’s tasty, family-friendly, and super comforting.

Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes


  • Cooking Spray – Or 1 tablespoon cooking oil
  • 500g Cooked Lamb – Diced into large chunks
  • 1 Red Onion – Finely Diced
  • 250ml Red Wine
  • 4 Medium Carrots – Peeled and Sliced
  • 150g Frozen Peas
  • 500ml Lamb Stock
  • 2 Tablespoons Tomato Puree
  • 1 Teaspoon Dried Rosemary
  • 1 Teaspoon Dried Thyme

For the Potato Topping:

  • 750g Potatoes – Peeled and chopped into large chunks - Floury potatoes like King Edwards or Maris Piper work best
  • 75 ml Milk
  • 40 g Butter
  • Pinch Salt and Pepper
  • 100g Cheddar Cheese – Grated


  1. Heat cooking spray or oil in a large flameproof and heatproof dish on the hob
  2. Add the onions and fry for 5 minutes until soft
  3. Stir in the diced lamb
  4. Pour in the wine and simmer for 3 minutes, stirring often
  5. Add the peas and carrots and stir well
  6. Pour in the stock and add the tomato puree, rosemary, and thyme
  7. Stir together and bring to a simmer
  8. Cook on a low simmer, stirring regularly until the stock has thickened and reduced, this can take around 1 hour
  9. While your stock is simmering, prepare the mashed potato topping
  10. First, add the potatoes to a large pan of water and bring to the boil
  11. Reduce to a rolling simmer and cook for 20 minutes
  12. Drain and mash with a splash of milk, a large knob of butter and a pinch of salt and pepper until smooth
  13. Set to one side and preheat the oven to 180 degrees C (fan-assisted)
  14. Once the stock has reduced, remove the shepherd’s pie filling from the heat and stir
  15. Spoon (or pipe) on the mashed potato, taking care to spread evenly and cover the filling
  16. Top with grated cheese
  17. Bake in a preheated oven for 20 minutes, until the cheese, is golden brown and the filling is bubbling up around the sides of the mash
  18. Remove from the oven and leave to cool for a few minutes before serving


  • Swap the red wine for extra stock if you prefer
  • I use a large Dutch oven ovenproof dish (af link), if you don’t have a flameproof and ovenproof dish like this that can be used on the hob and in the oven, start by simmering the filling in a large frying pan before transferring it into a large ovenproof casserole dish to bake.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 854Total Fat: 46gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 191mgSodium: 402mgCarbohydrates: 49gFiber: 6gSugar: 7gProtein: 52g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.

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