Slow roast lamb, especially at this time of year, is one of life’s ultimate pleasures. But to do it right, you often need a large cut, meaning lot’s of leftovers.
So what’s even better is using those up in this leftover lamb Shepherd’s pie. Like so many things, it just tastes so much better second time round. The depth of flavour is really out of this world.
With this recipe you can dice it, shred it, or mince it if you have the kit, whatever you prefer. The end result will still be something the whole family rushes to the table for.
Leftover Shepherds Pie
- Large casserole
- 600 g leftover roast lamb
- 2 tbsp olive oil
- 1 large onion finely diced
- 2 carrots finely diced
- 2 cloves garlic finely chopped
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 300 ml leftover gravy
- 200 ml stock beef or lamb
- 200 ml red wine optional
- 1 tbsp Worcestershire sauce
- 1 kg floury potatoes peeled and chunked
- 100 g butter
- You can either cut the lamb into small dice, or you can mince using either a hand mincer of a stand mixer attachment. Heat the olive oil in the Casserole over a medium heat.
- Add the onions and carrots to the pan, and fry gently until soft and starting to colour, about 10 minutes. Add the meat, and turn up the heat a bit, and cook for about 5 more minutes. The meat will start to colour a little, and also start to release some of it's fat.
- Add in the herbs and season well. Pour in the wine (if using) and reduce by half, then add in the gravy and stock, and simmer for about 20 minutes. Allow to cool.
- Put the potatoes into a large pan, cover with cold water, then bring to the boil and simmer for around 20 minutes until tender. Drain them and allow them to stand for 5 minutes. Return to the pan over a low heat, and mash together with the butter. Season well. Allow to cool until just warm.
- Preheat the over to 200C, 180C fan, gas mark 6.
- Using a large spoon, or spatula, spread the potatoes over the top of the meat base in the casserole. Start from the edges as this will stop the meat base from rising above the potato topping.
- Rough the surface with a fork, and then bake in the over for 30-40 minutes, until it's piping hot inside and a beautiful golden brown on top.
- Allow to rest for 10 minutes before serving with green veg and extra gravy if preferred.