Leftover Lamb Shepherd’s Pie

5 from 1 vote

Leftover Lamb Shepherd’s Pie

Whip up a delicious leftover lamb shepherd's pie topped with cheesy mashed potatoes. This comforting meal is perfect for using up leftover roast or pulled lamb.

Prep Time30

Cook Time30

Course: Beef, Pork and Lamb, Main Dish

Cuisine: British

Servings: servings

Calories: 582kcal

Author: Adina

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

US - EU

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.

Nutrition