Leftover Lamb Shepherd’s Pie
Wondering what to do with leftover lamb roast? Our ultimate Leftover Lamb Shepherd’s Pie is a great recipe to make with the leftovers from your lamb roast. Add mashed potatoes and transform them into this easy casserole!
This shepherd’s pie is an easy dinner the whole family will love. Topped with soft and fluffy mashed potatoes, and then baked in the oven until golden and crispy, you’ll fall in love from the first bite!
Comfort Food for a Chilly Day?
As fall approaches, we begin to crave cozy, heartier, meatier comfort food recipes that warm both the body and the soul. Whether it’s a soup or comforting pasta, our beautiful fall dinner ideas will warm your evenings in no time. You’ll love these cozy fall recipes:
- Slow Roasted Boneless Leg of Lamb
- Easy Buffet Style Creamy Chinese Coconut Shrimp Recipe
- Easy Low Carb Creamy Instant Pot Tomato Basil Soup With Fresh Tomatoes
- Pasta Da Vinci Cheesecake Factory
- Khoresh Gheymeh Bademjan (Persian Eggplant Stew)
- Sheikh El Mahshi (Middle Eastern Meat-Stuffed Eggplant)
Looking for Leftover Lamb Recipes?
I mainly prepare Leftover Lamb Shepherd’s Pie pie when I have leftover roasts or cooked meat in the fridge, especially after Sunday lunch. Because I hate throwing away food, I’m usually creative with leftovers!
However, I don’t usually use ground lamb in my shepherd’s pie. Whenever I have leftover roast or cooked meat in the fridge, I prepare this pie, and it never disappoints! It’s one of the best leftover roast lamb recipes.
What to serve with Shepherds Pie:
Leftover Lamb Shepherd’s Pie is certainly a meal unto itself, but if you like, a simple salad is a nice option to serve with it, along with Easy And Simple Seasoned Air Fryer Pita Chips.
Wondering What to Do with Leftover Meat?
Why You’ll Love this Recipe
- It’s a delicious twist on a childhood favorite.
- This shepherd’s pie is such an easy recipe! It’s also a great way to deal with leftover lamb roast.
- This pie will save you both time and money, and who doesn’t like that?
Leftover Lamb Shepherd’s Pie Ingredients
You will need the following ingredients to make this simple recipe:
Lamb Filling Ingredients
- Olive oil: You will need some olive oil to sauté the onions.
- Onion: I prefer using white onion, but yellow and red onions are great too.
- Carrot: Carrots make a great addition to the lamb filling. Peel and finely dice your carrots. ( You can also use 1 cup of frozen mixed peas & carrots if you like.)
- Garlic: Garlic adds a kick of flavor to the lamb filling.
- Herbs: Fresh parsley and dry or fresh rosemary add a kick of flavor to the pie filling.
- Leftover roast lamb: Shred or chop the leftover roast lamb into bite-size pieces.
- Worcestershire sauce: Don’t skip this sauce. It is a fantastic way to infuse a ton of extra flavor.
- All-purpose flour: You will need flour to thicken the sauce.
- Tomato paste: Tomato paste adds a richer flavor and hint of tomato.
- Broth: You can use chicken stock, beef stock, lamb stock, vegetable broth, or leftover gravy.
- Salt and black pepper
Potato Topping
- Russet potatoes: Russet potatoes are the best choice for the shepherd’s pie. Peel and cut the potatoes into 1-inch cubes.
- Parmesan cheese: Adding some grated parmesan cheese to the potato topping will make your pie more delicious.
- Heavy cream: Don’t skip the heavy cream. It adds creaminess to the potatoes.
- Egg: The egg adds some creaminess and structure to the potatoes.
- Butter: You need butter for the mashed potatoes and some for drizzling before baking.
- Salt and black pepper
See recipe card for quantities.
Rich and Warming Casserole Dish
Full Instructions
Make the Lamb Filling
First, in a large frying pan over medium-high heat, add oil and heat for 2 minutes. Place onion and cook for 4 minutes while stirring occasionally.
Next, add carrots (or frozen peas and carrots), garlic, rosemary, and parsley, and saute for 2-3 minutes on medium heat. Add the tender chunks of lamb, salt, black pepper, and Worcestershire sauce. Stir to combine and cook for a couple of minutes.
Then, add flour and tomato paste. Stir until well combined. Add the broth and bring it to a boil, then reduce to simmer for 5 minutes.
After that, set the lamb mixture aside. Preheat the oven to 400 degrees F.
Make the Potato Topping
Add peeled and cut potatoes to a large pot. Cover the potatoes with hot water. Cook potatoes until they are fork tender, about 12–15 minutes.
Then, drain the potatoes and add them to a large bowl.
Now, Mash the potatoes a little, and then add heavy cream, egg, parmesan cheese, salt, black pepper, and butter. Mash them again and stir until all the ingredients are mixed.
Assemble the Pie
After that, pour the lamb mixture into a 10-inch cast iron skillet or 9×9 baking dish. Spread the mixture into an even layer. Add mashed potatoes on top of the lamb mixture. Carefully spread the mashed potatoes into an even layer. Drizzle melted butter over the top.
Finally, bake uncovered for 20 minutes and broil until lightly golden. Cool for 10 minutes before serving.
The Epitome of Simple, Homey Food
Substitutions
- Potatoes: Instead of traditional potatoes, you use sweet potatoes. It adds a unique flavor and appearance to this traditional oven bake.
- Veggies: You can add extra vegetables if you like. Mushrooms, peas, and corn are great choices.
Variations
- Spicy: Add chili pepper flakes to the pie filling for extra heat.
- Gluten-free: Skip the flour. Add 2 tablespoons of cornstarch to the pie filling, combined with a splash of water, and stir into the sauce; it will thicken as it heats. Also, skip the Worcestershire sauce because it is not gluten-free.
Equipment
You will need a Cast Iron Skillet or a pie dish.
This Pie Will Warm Your Body and Soul!
Storage
- Refrigerator: You can make this shepherd’s pie dish in advance. Cover it with plastic wrap and place it in the refrigerator for a day or two until you’re ready to bake it. After baking, you can store leftovers for three to four days in the refrigerator in an airtight container.
- Freezer: You can also freeze this shepherd’s pie in a baking dish. Cover it tightly with aluminum foil and then plastic wrap. You can freeze it for up to four months. Let it thaw in the refrigerator the night before you plan to reheat it.
Top Tips
- You can use Instant potatoes from the grocery store or leftover potatoes to save time.
- If you have time, you can make your own gravy for this.
- If you prefer to use gravy instead of broth, premade gravy in a jar is a terrific time saver.
- You can assemble this potato pie a couple of days in advance. Just keep it covered in the fridge until you’re ready to bake it.
- If you don’t have leftover lamb roast, then use lamb mince. You can also use ground beef to make cottage pie.
- You can use frozen peas and carrots, or fresh carrots with canned or frozen peas.
- You can also add frozen corn if you like.
- You bake this pie in an ovenproof dish.
Cozy Goodness!
Frequently Asked Questions (FAQs)
Not necessarily. Practically any form of cooked meat can be used in your shepherd’s pie recipe. Whatever you have on hand, like ground beef, roast beef, boneless chicken, and turkey.
there’s no need to cover your pie, as you want a thin, golden cheese crust to form on the top. You can tent a piece of foil over the top if it begins to brown on the top too quickly or excessively.
Vegetables that stay firm, like carrots and peas, work best in a shepherd’s pie, but if you have other leftover vegetables, serve them on the side of your Roast Lamb Shepherd’s Pie.
The Best Way to Use Up Leftovers
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Leftover Lamb Shepherd’s Pie
Equipment
Ingredients
Lamb Filling:
- 2 tablespoons olive oil
- 1 small white onion finely chopped
- 1 carrot peeled and finely diced (You can also use 1 cup of frozen mixed peas & carrots)
- 3 cloves garlic minced
- ¼ cup fresh parsley finely chopped
- 1 teaspoon Fresh Rosemary finely chopped, or dry Rosemary
- 300 grams leftover roast lamb shredded or chopped into bite-size pieces
- 1 tablespoon Worcestershire sauce
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- 1 cup chicken broth , beef broth or vegetable broth
POTATO TOPPING:
- 4 large russet potatoes peeled and cut into 1 inch cubes
- ½ cup parmesan cheese
- ¾ cup heavy cream
- 1 egg lightly beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons butter Melted, Reserve 2 tbsp of butter for drizzling before baking.
Instructions
MAKE THE LAMB FILLING.
- In a large skillet over medium-high heat, add oil and heat for 2 minutes. Add onions and cook for 4 minutes while stirring occasionally.
- Add carrots (or frozen peas and carrots), garlic, rosemary, and parsley, and saute for 3 minutes. Add leftover lamb roast, salt, black pepper, and Worcestershire sauce. Stir to combine and cook for 2 minutes.
- Add flour and tomato paste. Stir until well combined. Add the broth and bring it to a boil, then reduce to simmer for 5 minutes.
- Set the lamb mixture aside. Preheat the oven to 400 degrees F.
MAKE THE POTATO TOPPING:
- Add peeled and cut potatoes to a large pot, and cover the potatoes with hot water. Cook potatoes until fork tender about 12-15 minutes.
- Drain the potatoes. Add potatoes to a large bowl.
- Mash the potatoes a little, and then add heavy cream, egg, parmesan cheese, salt, black pepper, and butter. Mash them again and stir until all the ingredients are mixed.
ASSEMBLE THE PIE:
- Pour the lamb mixture into a 10-inch cast iron skillet or 9×9 baking dish. Spread the mixture into an even layer. Add mashed potatoes on top of the lamb mixture. Carefully spread the mashed potatoes into an even layer. Drizzle melted butter over the top.
- Bake uncovered for 20 minutes and broil until lightly golden. Cool for 10 minutes before serving.
Video
Notes
- If you don’t have leftover lamb roast then use ground lamb or ground beef.
- You can use frozen peas and carrots, or fresh carrots with canned or frozen peas.
- You can also add frozen corn if you like.
This is the best shepherds pie I have ever had! The potato topping is over the top tasty! The only change I made was sprinkling grated cheddar over the top vs butter (almost the same right?). Will definitely be making this again….thank you for the recipe.