Got some leftover roast or pulled lamb? Turn them into a tasty leftover lamb shepherd's pie topped with creamy and cheesy mashed potatoes. This delicious and simple recipe is sure to hit the spot.
This leftover lamb shepherd’s pie recipe makes a comforting meal that's perfect for using up those lamb leftovers. You'll love the mix of tender lamb and smooth potatoes – it's like a big, warm hug on a plate. Whether it's a quick weeknight dinner or a Sunday lunch, this shepherd's pie made with leftover lamb roast will surely satisfy.
You can use leftovers from our Roasted Leg of Lamb, Oven-Roasted Lamb Shoulder, and Slow-Cooker Lamb Shanks to make today’s lamb Shepherd’s pie. Of course, you can use any other roast lamb leftovers you happen to have.
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Recipe ingredients
Leftover lamb meat: Any roast or pulled lamb leftovers you have. When I took the pictures for this recipe, I used leftover Pulled Lamb Shoulder.
- The amount of leftover meat can be between 14-23 oz/ 400g-600g (whatever you have on hand). If you're short on meat, add more veggies (carrots and peas) or sauté some sliced mushrooms with them to fill out the pie.
- If you have more leftover meat, try our Lamb Bone Soup (you will also need the bone from the roast shoulder or leg) or Leftover Lamb Ragu.
Potatoes: Floury potatoes or all-purpose potatoes are best for making mash. Avoid waxy potatoes for this recipe; they are great for making a good potato salad but unsuitable for mashed potatoes.
- You can also top the leftover lamb shepherd’s pie with leftover mashed potatoes.
Cheese: We use either Cheddar or Gouda cheese most of the time. However, other tasty sorts like grated Parmesan or Gruyere cheese.
See the recipe card for full information on ingredients and quantities.
How to make Shepherd’s pie with leftover lamb?
Step #1: Boil the potatoes in a large pan of cold salted water. Drain and mash them with the remaining ingredients and ½ the cheese.
Step #2: Finely chop the onions and dice the carrot and the celery.
Step #3: Sauté the vegetables in a large saucepan or skillet for 5 minutes.
Step #4: Add the remaining ingredients and sauté for a couple of minutes until the food is heated and the liquid evaporates.
Step #5: Transfer the meat mixture to a casserole dish.
Step #6: Spread the mashed potatoes on top of the lamb mixture.
Step #7: Sprinkle with cheese.
Step #8: Bake the leftover roast lamb shepherd's pie in the preheated oven for about 30 minutes until golden brown.
Tips
Bulk up the filling: Add more carrots and peas if you don’t have enough leftover meat. You can also add sliced and sauteed mushrooms.
Consistency: Ensure the filling is not too dry or too wet. If it's too dry, add a bit more stock or gravy to moisten it. If it's too wet, simmer it for a bit longer to reduce the liquid.
You can also use leftover mashed potatoes for making the Shepherd’s pie. How about trying our Garlic Parmesan Mashed Potatoes or Rosemary Mashed Potatoes?
Recipe FAQs
Yes, you can substitute ground lamb for leftover roast or pulled lamb. Simply cook the ground lamb in a pan until browned.
Yes, you can make the filling ahead of time and store it in the refrigerator for up to 2 days. When you're ready to assemble the pie, reheat the filling on the stove until heated through before transferring it to the baking dish and topping it with mashed potatoes.
Storage
Refrigerate leftover lamb shepherd's pie in an airtight container for a couple of days. Reheat it in the microwave or oven until heated through. Cover the dish with foil to prevent the top from drying out, then reheat at 350°F/ 175°C until hot.
Freeze: Once assembled, wrap the unbaked pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw the pie in the refrigerator overnight before baking as directed.
What to serve with the pie?
Recipe
Leftover Lamb Shepherd’s Pie
Equipment
- Casserole dish
- Skillet or pan
Ingredients
Mashed potatoes:
- 1 lb potatoes Note 1
- ¼ cup whole milk warm
- 1 tablespoon butter
- 1 tablespoon cream cheese
- 4 tablespoons Cheddar grated, divided
- ground nutmeg
- fine sea salt or kosher salt
- ground black pepper
Lamb filling:
- 1 lb leftover lamb Notes 2, 3
- 1 onion
- 1 celery stalk
- 1 carrot
- 1 tablespoon oil
- 1 tablespoon tomato paste
- ⅓ cup frozen peas
- ½ teaspoon thyme
- ¼ teaspoon rosemary
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- ⅓ cup stock Note 4
Instructions
Mashed potatoes:
- Boil potatoes: Peel, wash and chop the potatoes. Place them in a saucepan, cover them with cold water, and bring to a boil. Add a good pinch of salt and simmer the potatoes for about 20 minutes or until tender. Drain them well and return them to the pot.1 lb potatoes
- Make the mash: Add the warm milk, butter, cream cheese, nutmeg, salt and pepper to the potatoes. Mash them with a potato masher and adjust the taste as required. Stir in half of the cheese. ¼ cup whole milk + 1 tablespoon butter + 1 tablespoon cream cheese + 2 tablespoons of the cheese + ground nutmeg + fine sea salt + ground black pepper
Shepherd’s pie filling:
- Make the filling while the potatoes are cooking. Preheat the oven to 400°F/ 200°C.
- Prepare vegetables: Finely chop the onions and dice the celery and the carrot.1 onion + 1 celery stalk + 1 carrot
- Sauté: Heat the oil in a pan and cook the diced vegetables with a pinch of salt over medium-low heat for roughly 5 minutes, stirring regularly. If the vegetables start to stick to the pan, add about 2 tablespoons of stock to help loosen them. Add the tomato paste and cook for 2-3 more minutes.1 tablespoon oil + 1 tablespoon tomato paste
- Simmer: Mix in the chopped or shredded leftover meat, peas, thyme, rosemary, salt, pepper, Worcestershire sauce, and the rest of the stock. Stir to combine and simmer for approximately 3 minutes, until the mixture is heated through and most of the liquid has evaporated.1 lb leftover lamb + ⅓ cup frozen peas + ½ teaspoon thyme + ¼ teaspoon rosemary + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper + 1 tablespoon Worcestershire sauce + ⅓ cup stock
- Assemble the pie: Transfer the meat mixture to the lightly greased casserole dish. Top it with the mashed potatoes and sprinkle it with the remaining 2 tablespoons of grated cheese.
- Bake the Shepherd’s pie for about 30 minutes, until the cheese is melted and golden. Let it rest for about 5 minutes, then serve.
Notes
- Potatoes: Floury/mealy or all-purpose potatoes. Don’t use waxy potatoes to make mash.
- Lamb: You can use any leftover lamb, such as roast or pulled lamb, lamb shoulder, leg, or shanks.
- Amount of meat: Use about 14-23 oz/ 400 g to 600g of leftover lamb or whatever you have on hand. If you're short on meat, add more veggies or sauté some mushrooms with them to fill out the pie.
- Stock: Any kind you have: chicken, beef, lamb, vegetable stock, or broth.
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