There’s nothing better than cooking big Sunday roast and knowing there will be leftovers to make something delicious and comforting the next evening, like a delicious leftover shepherds pie.
Shepherds Pie made from leftover lamb is a classic, but I decided to make the mash from the leftover dauphinoise potatoes – it was a success! And why wouldn’t it be; how could creamy, garlicky mash not be delicious?
You’re going to find this recipe difficult if you don’t make my slow-roast lamb first – but you could switch the leftover lamb with lamb mince (just brown first) and the dauphinoise mash with normal mash (but it won’t be anywhere near as naughty and lovely).
This takes approximately 45 minutes and will serve at least 4.
Looking for more ways to use your roast dinner leftovers? Why not try:
- Chicken: Leftover Roast Chicken, Leek and Mushroom Filo Pie, Chicken Nacho Salad, Chicken and Pea Risotto, Chicken and Lentil Soup, Creamy Chicken and Bacon Pasta
- Beef: Leftover Beef Cottage Pie, Warm Beef and Lentil Salad
- Ham: Leftover Ham Pie, Leek and Ham Pasta, Turkey and Ham Lasagne
- Duck: Hoisin Duck Stir Fry, Duck Fried Rice
Ingredients, Substitutions and Variations
- Olive oil – you can also start this off with butter.
- Onion – if you have any leftover caramelised onions from your roast, you can use those instead of a fresh one.
- Mushrooms, carrots, peas – I like to bulk my shepherds pie out with vegetables. You don’t need to – or you can even add more. Up to you!
- Leftover roast lamb– if you don’t have leftover roast lamb, you can make this with lamb mince instead. Brown the mince in the pan before you add the onion, then continue with the recipe as normal.
- Leftover gravy – you could substitute this for stock if you don’t have leftover gravy. Beef or lamb stock would work.
- Fresh mint – shepherds pie NEEDS fresh mint! Don’t skip it!
- Leftover dauphinoise potatoes – if you don’t have enough dauphinoise potatoes, you can top up/substitute with ordinary mashed potatoes.
- Cheddar cheese – for that delicious golden topping!
Top Tips
- Get ahead This is perfect for meal prepping! Make it up to the point where you would bake in the oven, then cool and transfer to the freezer for up to three months. When you’re ready to eat, defrost thoroughly and bake for 30 minutes.
- Using other leftovers This is really handy for using up any roast dinner leftovers. You can add leftover roast potatoes to the topping, leftover roast vegetables can just be added into the sauce.
- Consistency If you use stock instead of gravy, your sauce might be a little thin for your liking. Stir a teaspoon of cornflour into a splash of cold water, then tip this into the sauce (before you add the topping). Stir until it thickens.
Leftover Lamb Shepherds Pie
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 250 grams mushrooms
- Approx 300g leftover lamb shredded
- Approx 200ml leftover gravy
- 3 carrots
- 100 grams frozen peas
- 2 tablespoons chopped fresh mint
- Approx 400g leftover dauphinoise potatoes
- Small knob of butter
- 30 grams grated cheddar cheese
Instructions
- Preheat the oven to 180 degrees Celsius.
- Chop the onion and add to a large saucepan with the olive oil and put on a medium heat. Add the roughly sliced mushrooms.
- Sizzle for a couple of minutes, then add the leftover lamb and sliced carrots. Pour over the leftover gravy and add about the same amount again of water. Add the frozen peas, bring to a simmer, stir in the mint and then turn off the heat.
- Put the leftover dauphinoise potatoes in another saucepan and add the butter. Put on a low heat (so the butter will melt) and mash well until smooth, then turn off the heat.
- Pour your lamb filling into a casserole dish, then carefully pile on the mash. Even out with a fork, then sprinkle over the grated cheese.
- Bake in the oven for around 30 minutes, until it’s bubbling and the top is golden brown.
