Leftover lamb shepherd’s pie
- Published: 28 Mar 18
- Updated: 26 May 25
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.
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Serves 6 -
Hands-on time 45 min, oven time 20-25 min
Before you start
Make sure you pick out any large pieces of white fat from your shredded lamb. A few little pieces are fine as they will melt into the sauce but any larger pieces will turn rubbery.
Adding egg yolk to mashed potato is always a good idea when the mash is going back into the oven. It will turn it glossy and form a light crust as it bakes, resulting in that golden brown crispy topping with creamy mash right below it.
Want to impress with this dish? Put the mash mixture in a piping bag with a fluted nozzle and pipe mounds of it all over the lamb sauce – this turns a rustic comfort food dish into a showstopper.
Nutrition
- 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.