Leftover Roast Lamb Shepherd’s Pie
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 people
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Calories
367 kcal
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Course
Main Course
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Cuisine
British
Leftover Roast Lamb Shepherd’s Pie
Description
Leftover Roast Lamb Shepherd’s Pie transforms leftover diced roast lamb combined with sautéed diced onion and chopped carrots in a homemade lamb gravy. The gravy is made by dissolving a lamb stock cube with flour in boiling water, then cooking it with the meat and vegetables to thicken. The dish is topped with mashed potatoes made from boiled peeled potatoes mashed with butter, a splash of milk, salt, and pepper.
The assembly involves layering the lamb mixture in an ovenproof dish, spreading the mashed potato topping evenly, and baking at a high temperature to brown the potato and heat the filling thoroughly. This creates a dish with a creamy, fluffy mashed potato crust and a rich, savory lamb and vegetable base.
It serves as a practical use of leftover roast lamb but can also be made with lamb mince as a substitute, cooking it until browned before proceeding with the gravy. This pie is a filling main course suitable for dinners, especially during cooler weather when warm, substantial meals are desired.
The recipe notes that nutritional values are approximate. Using leftovers helps reduce waste, and the method is flexible to accommodate what ingredients are on hand.
Ingredients
- 1 kg potato peeled and chopped
- salt
- black pepper
- 1 white onion diced
- 2 carrot halved lengthways and chopped into 1cm chunks
- 500 g lamb chopped into small bite-sized pieces, leftover, roast
- 1 lamb stock cube
- 2 tablespoons plain flour
- 500 ml water boiling
- butter small knob
- milk a splash
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 leftover roast lamb is unavailable, lamb mince can be browned and used instead, cooking until fully browned before adding the gravy.
- Nutritional information provided is only an estimate and should be treated as a guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 32g | 64% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 86mg | 29% |
| Sodium | 146mg | 6% |
| Potassium | 1525mg | 32% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 5160IU | 103% |
| Vitamin C | 32.3mg | 36% |
| Calcium | 103mg | 10% |
| Iron | 10.6mg | 59% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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