Leftover Lamb Shepherd’s Pie
Transform your leftover roast lamb into a cosy, hearty meal with this Shepherd's Pie recipe. Tender pieces of lamb are simmered with vegetables in a rich red wine sauce, then topped with creamy mashed potatoes and baked until golden and delicious.
How long will it take?
50 minutes
What’s the serving size?
Serves 6
What do I need?
- 1 tbsp olive oil
- 1 brown onion, finely diced
- 2 carrots, peeled and finely diced
- 2 cloves garlic, minced
- 1 tbsp thyme leaves
- 100 mL red wine
- 500 g leftover roast lamb, shredded
- 100 mL beef stock
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato sauce
- 1 tbsp tomato puree
- 150 g frozen peas
- 800 g Dutch Cream potatoes, peeled and cut into 2 ½ cm cubes
- 3 tbsp salted butter
- 2 egg yolks
- 50 g grated parmesan
- 50 g grated cheddar
- Finely chopped parsley, to garnish
How do I make it?
- Preheat oven to 200C.
- Heat oil in a large frying pan over medium heat. Add onion, carrots, and garlic and cook until vegetables have softened.
- Add thyme leaves and red wine and simmer for 2 minutes, then add lamb, beef stock, Worcestershire sauce, tomato sauce, and tomato puree. Reduce heat and simmer for 10 minutes, then add peas and cook for a further 5 minutes.
- Meanwhile add potatoes to a saucepan of water and bring to the boil. Cook until fork tender, then drain. Return potatoes to the saucepan, add butter, egg yolks, and half the parmesan and mash until smooth.
- Spoon lamb mixture into an ovenproof casserole dish. Top lamb with mashed potato, then sprinkle over remaining parmesan and grated cheddar. Bake in oven for 25 minutes, or until the top is golden brown. Serve sprinkled with chopped parsley.
TOP TIPS
You can substitute lamb stock for the beef stock if you prefer.
