Leftover Roast Lamb Shepherd’s Pie

5 from 7 votes

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!

Course Main Course

Cuisine British

Prep Time 25

Cook Time 20

Total Time 45

Servings people

Calories 367kcal

Author Eb Gargano

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

Metric - US Customary

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

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.

Nutrition