Leftover lamb shepherd’s pie
- March 2014
- Serves 6
- Hands-on time 45 min, oven time 20-25 min
Slow-roast lamb is a delight, and what’s even better is that you can use up your leftover lamb in this ultimate leftover lamb shepherd’s pie dish.
Looking for something else? This tomato butter bean recipe also uses leftover lamb and lots of feta.
- 30.1g (14.1g saturated)
- 35.4g (7.9g sugars)
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.
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