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.
Servings 6
Calories 854kcal
Ingredients
- Cooking Spray Or 1 tablespoon cooking oil
- 500 g Cooked Lamb Diced into large chunks
- 1 Red Onion Finely Diced
- 250 ml Red Wine
- 4 Medium Carrots Peeled and Sliced
- 150 g Frozen Peas
- 500 ml Lamb Stock
- 2 Tablespoons Tomato Puree
- 1 Teaspoon Dried Rosemary
- 1 Teaspoon Dried Thyme
For the Potato Topping:
- 750 g 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
- 100 g Cheddar Cheese Grated
Instructions
- Heat cooking spray or oil in a large flameproof and heatproof dish on the hob.
- Add the onions and fry for 5 minutes until soft.
- Stir in the diced lamb.
- Pour in the wine and simmer for 3 minutes, stirring often.
- Add the peas and carrots and stir well.
- Pour in the stock and add the tomato puree, rosemary, and thyme.
- Stir together and bring to a simmer.
- Cook on a low simmer, stirring regularly until the stock has thickened and reduced, this can take around 1 hour.
- While your stock is simmering, prepare the mashed potato topping.
- First, add the potatoes to a large pan of water and bring to the boil.
- Reduce to a rolling simmer and cook for 20 minutes.
- Drain and mash with a splash of milk, a large knob of butter and a pinch of salt and pepper until smooth.
- Set to one side and preheat the oven to 180 degrees C (fan-assisted).
- Once the stock has reduced, remove the shepherd’s pie filling from the heat and stir.
- Spoon (or pipe) on the mashed potato, taking care to spread evenly and cover the filling.
- Top with grated cheese.
- 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.
- Remove from the oven and leave to cool for a few minutes before serving.
Video
Notes
- 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.