This Leftover Roast Lamb Shepherd’s Pie is a real old-fashioned, back-to-basics kind of shepherd’s pie, using leftover roast lamb, a simple lamb gravy, buttery mash and very little else. Pure comfort food!
Growing up, whenever we had traditional roast lamb for Sunday lunch, we would have a traditional shepherd’s pie using the leftover meat the next day. It’s a real traditional British comfort food classic and it’s still a favourite in our house today.
It’s a great way to use up leftover roast lamb, but if you don’t have any leftover roast lamb you can make this shepherd’s pie with lamb mince. Add to the frying pan instead of the roast lamb but cook for 5-10 minutes until the lamb mince is brown, then continue with the rest of the recipe.
I usually serve this Leftover Roast Lamb Shepherd’s Pie with peas and/or sweetcorn and sometimes some cabbage or broccoli if I have some lurking in the fridge.
Wine-wise, this traditional style shepherd’s pie goes well with the same kids of wine as a traditional roast leg of lamb – wines like Rioja and Rhone reds and Claret. Which is rather handy as it means you have a good excuse to finish the bottle you started yesterday!!
If you love Shepherd’s Pie, you might like to try my Curried Shepherd’s Pie with Sweet Potato Mash Topping, or if you are in search of other things to make with your leftover roast lamb, why not check out my 10 Easy Ideas for your Roast Lamb Leftovers?
If you prefer beef, try my Easy Peasy Cottage Pie.
Or, if you need a vegetarian version then you could try my Quorn Shepherd’s Pie (Quornherd’s Pie??) or my Lentil Shepherd’s Pie. Both are also very popular in this house 😀
Need more ideas for your roast lamb leftovers?
Need more ideas? Check out my collection of easy leftover roast lamb recipes >>>
Leftover Roast Lamb Shepherd’s Pie
Ingredients
- 1 kg potatoes peeled and chopped
- Salt and pepper
- 1 white onion diced
- 2 carrots halved lengthways and chopped into 1cm chunks
- 500 g leftover roast lamb chopped into small bite-sized pieces
- 1 lamb stock cube
- 2 tablespoons plain flour
- 500 ml boiling water
- A small knob butter
- A splash of milk
Instructions
- Pre-heat the oven to 220C / 200C / gas mark 7 / 425F.
- Peel and chop the potatoes and put them into a pan of salted boiling water for 15 minutes or until soft.
- Meanwhile, put the diced onion and chopped carrots into a large frying pan with a drizzle of olive oil. Fry gently for about 5 minutes until softened but not brown.
- Add the chopped lamb and continue to fry for a couple more minutes.
- Meanwhile make a simple lamb gravy by crumbling the stock cube into a jug and adding the plain flour. Mix to a smooth paste using a small amount of cold water and then add 500ml boiling water to the jug, stirring constantly.
- Pour the gravy into the pan and stir. Add a few twist of black pepper and bubble for about 5 minutes.
- While the gravy is bubbling, drain and mash the potatoes with the butter and milk plus a few twists of salt and pepper
- Pour the lamb mixture into the bottom of an oven dish and top with the buttery mash.
- Cook for 20 minutes until brown on the top.
Notes
Love Lamb? Check out my collection of Easy & Delicious Lamb Recipes
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Maureen says
The vote says – almost better than the roast lamb!! I think Grace prefers it!!!!
Eb Gargano says
Really pleased you liked it. Shepherd’s pie is great, isn’t it? Proper comfort food!
Corina Blum says
I love a good shepherds pie but it’s one of those meals I never make as my husband hates anything with mashed potato on. I should probably try and make it and freeze it in smaller portions for me and the children as it means they never get to eat anything with mashed potato on either! Thanks so much for sharing with #CookOnceEatTwice x
Eb Gargano says
Oh no!! I so don’t get that…I guess that means fish pie and cottage pie are out for you guys too 🙁 Does he like normal mashed potatoes on the side? Maybe you could keep his portion as two separate dishes and just put it together as a pie for you and your kids?? Eb x
Jacqui Bellefontaine says
Oh yes you cannot beat shepherds pie made with left over roast lamb. worth buying a big joint for and another reason why it is one of my favourite roasts.
But we would never have left over wine to go with it the next day (with four in the house all of drinking age).
Eb Gargano says
Hahaha…good point – but surely sometimes you open a second bottle, no? 😉 Eb x
Nico @ yumsome says
This looks just like my gran’s shepherd’s pie, which we always had on a Monday! Sometimes she’d mince the leftover lamb (in one of those old metal mincers that clamped to the table) but more often than not, she’d just cut it up into chunks. It was one of my favourite things ever, and just looking at your photos has brought so many happy memories flooding back. I can almost taste the shepherd’s pie gravy… which I used to spoon all over the mash!
Methinks it’s high time I made another shepherd’s pie! xx
Eb Gargano says
Aw, I love that story about your gran…especially the bit about the old fashioned metal mincer…my mum had one of those (probably still has!!), which she used to use sometimes for shepherds pie, though it mainly came out for marmalade making. Gosh – I’d forgotten all about the metal mincer….thanks for the mini trip down memory lane. I love the old traditions like shepherd’s pie on Monday…there was a lot of sense in them! Eb x
Catherine Snow says
I made this tonight with a leftover, herbed lamb roast. Delicious. I added some frozen peas to make it a one pot meal. Thanks for sharing. Simple recipe and so good. Worth a little effort to do the steps, much better than just warmed up leftovers. I had potatoes and carrots I needed to use up, always a plus to have the ingredients on hand and not waste.
Eb Gargano says
Thank you so much for this lovely comment. I am so pleased to hear that you enjoyed this recipe so much. And I love the idea of adding frozen peas! Eb 🙂
Gloriebee says
This was such a lovely dish. Quite comforting and satisfying. We had a ton of roasted leg of lamb leftovers from Easter! This was such a good way to use them up
I did add some sliced up asparagus that was also left over from Easter dinner and caramalized onions, as well as both carrots and parsnips since those were starting to look a bit sad. Sauteed all the veggies to get them started, added the lamb gravy and we were in business!
Eb Gargano says
Yay! I am so pleased you enjoyed this. And I love the sound of your adaptations. Thanks for taking the time to leave a review… and especially for the 5* rating! Eb 🙂
Sylv says
Fabulous. Such a lovely change from having cold meat and bubble and squeak. Comfort food at it’s best.xx
Eb Gargano says
Aw, that’s so great to hear! Thank you so much for this lovely review… and especially for the 5* rating! Eb 🙂