Shepherd's pie made with leftover lamb

Shepherd's pie made with leftover lamb


30 people made this

About this recipe: Whenever I have leftover lamb from a roast - I always make this shepherd's pie!


Serves: 6 

  • 500g leftover roast lamb
  • 1 large onion, finely chopped
  • 1 teaspoon fresh herbs, such as thyme
  • 750g potatoes, peeled
  • knob of butter
  • 100ml milk
  • 1 tablespoon olive oil
  • salt and pepper to taste

Prep:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Add the potatoes to a saucepan and cover with water. Add a pinch of salt then bring to the boil and cook for twenty minutes.
  3. Finely mince the leftover lamb in a food processor.
  4. Heat the olive oil in a large frying pan, add onion, minced lamb and thyme. Cook for 5 minutes over medium heat.
  5. Drain the potatoes and mash, add milk and a knob of butter. Season with salt and pepper and stir well.
  6. Transfer the lamb mixture into a baking dish and top with mash. Add a knob or 2 of butter on top and bake 20 minutes.

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Reviews (3)


If I'd made the recipe as given it wouldn't have been good. Where is the liquid for the filling? I had to add some beef stock, flour and tomato purée to make it into something resembling a shepherd's pie. - 31 Mar 2016


- Rated on - 23 Feb 2016


I was delighted to learn that my food processor could 'mince' lamb just the right size for making this easy and straight-forward Shepherd's pie! What a great way to use up all those lamb leftovers! Just be sure you season well and don't skimp on the herbs as it adds more delicious flavour. Your partner will be going back for seconds! - 24 Aug 2015

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