Leftover lamb shepherd's pie

    1 hour

    A great way to use up leftover roast lamb. You could swap the lamb for beef to do a cottage pie (I've not tried this, but they are pretty much the same thing).

    Yorkshire, England, UK
    12 people made this

    Serves: 4 

    • 100g mushrooms, sliced
    • 1 onion, finely chopped
    • 1 garlic clove, peeled and finely sliced
    • 2 carrots, chopped
    • 1 (400g) tin chopped tomatoes
    • 2 beef or lamb stock cubes
    • 450g leftover roast lamb, shredded
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon tomato puree
    • 900g mashed potato, warmed
    • 50g cheese, grated

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Gently fry off the mushrooms, garlic and onions till softened, then add the carrots and tomatoes.
    2. Stir in the stock cubes, then add the lamb, Worcestershire sauce and tomato puree and cook for 5 minutes.
    3. Transfer to an ovenproof dish, then top with the mashed potatoes. Sprinkle over the grated cheese.
    4. Bake for 30 to 40 minutes at 200 C / Gas 6.


    I used beef stock cubes, and leftover lamb shoulder topped up with minced beef (as these were what I had), and the filling was still nicely lamby.

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