Leftover lamb shepherd's pie
Prep time: 35 minsTotal time: 
Leftover lamb shepherd's pie
Use up your Easter roast lamb in this luxurious pie. Serve with steamed greens and a dollop of leftover mint sauce for a complete meal
Prep time: 35 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 large carrot, finely diced
- 2 celery sticks, diced
- 5 garlic cloves, crushed
- 1 tbsp tomato purée
- 1 tbsp plain flour
- 100ml red wine
- 300ml lamb, chicken or beef stock (or leftover gravy)
- 2 tbsp Worcestershire sauce
- 1 tsp brown sugar
- 1 sprig of rosemary
- 400-500g leftover slow-roasted lamb, roughly shredded
- 150g frozen peas
For the topping
- 800g potatoes (we used Maris Piper), peeled and cubed
- 50g unsalted butter, softened
- 5 tbsp semi-skimmed milk
- 1 egg yolk (optional)
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Add the oil to a shallow, flameproof casserole or large pan over a medium heat. Add the onion, carrot, celery and garlic, and cook until softened (about 5 minutes). Add the tomato purée and flour. Stir to ensure that everything gets coated, then cook for another 2-3 minutes before reducing the heat and adding the red wine and stock (or gravy). Scrape up anything that’s stuck to the bottom of the pan. Season and add the Worcestershire sauce, sugar, rosemary and lamb, then simmer for 10 minutes, partially covered, until thickened slightly, stirring through the peas when it has almost finished cooking. Discard the rosemary.
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Meanwhile, boil the potatoes in a large pan of salted water for 10-12 minutes or until tender, then drain. Return the potatoes to the pan and mash them to your desired consistency. Add the butter, milk and egg yolk (if using), and season.
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Transfer the lamb mixture to an ovenproof dish – or use the flameproof casserole you cooked it in – and top with dollops of the mash. Spread out the topping evenly, making waves in the mash with your spatula, then bake for 25-30 minutes, or until golden and bubbling. Allow to stand for 5-10 minutes before serving.
