Leftover lamb shepherd’s pie
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Easy - March 2018
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Serves 6 -
Hands-on time 45 min, oven time 20-25 min
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.
- 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.