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?
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
This Leftover Roast Lamb Shepherd’s Pie is 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!
- 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
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.
If you don’t have any leftover roast lamb you can make this 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 step 5.
Nutrition information is approximate and meant as a guideline only.
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