Leftover lamb shepherd’s pie

Name: Leftover lamb shepherd’s pie
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: Serves 6
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

Easy
March 2014

Easy
March 2014

Serves 6
Hands-on time 45 min, oven time 20-25 min

Slow-roast lamb is a delight, and the lamb leftovers can be even better if you make Donal Skehan’s hand-me-down shepherd’s pie dish.

Looking for something else? This tomato butter bean recipe also uses leftover lamb and lots of feta.

Nutrition: per serving

Calories: 553kcals
Fat: 30.1g (14.1g saturated)
Protein: 33.6g
Carbohydrates: 35.4g (7.9g sugars)
Fibre: 4.8g
Salt: 1g

Nutrition: per serving

Calories: 553kcals
Fat: 30.1g (14.1g saturated)
Protein: 33.6g
Carbohydrates: 35.4g (7.9g sugars)
Fibre: 4.8g
Salt: 1g

See Wine Match

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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

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.

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.

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.

What's the perfect wine match?

Our friends at Majestic Wine recommend Making Tracks Shiraz. This shiraz’s well-balanced body of black fruits coupled with dashes of spice makes this wine a perfect suitor for flavourful lamb.

Use promo code DELICIOUS to get £10 off when you spend £40 or more.

£9.99 | Buy Now See all Shiraz

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3.2 votes

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Read what others say...

Hélène Casenave says:
13th Jan 2019 at 1:17 pm
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.
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