Go Back
–+ servings

Leftover Lamb Shepherd's Pie

Jay
Try this twist on a classic shepherd's pie recipe, which is full of leftover lamb and warming winter flavors. Topped with soft and fluffy mashed potato, and then baked in the oven until golden and crispy, you'll fall in love from the first bite.
5 from 3 votes
Tried this recipe?Mention @sourandsweets or tag #sourandsweets!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine British,
Servings 8 Servings
Calories 507 kcal

Equipment

Cast Iron

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 tablespoon 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 9x9 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.

Nutrition: Please note that the nutrition label provided is an estimate only.

Serving: 1 ServingCalories: 507kcalCarbohydrates: 46gProtein: 23gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 91mgSodium: 7694mgPotassium: 1023mgFiber: 3gSugar: 9gVitamin A: 1918IUVitamin C: 16mgCalcium: 195mgIron: 3mg