Leftover Shepherd’s Pie

There’s nothing better than cooking  big Sunday roast and knowing there will be leftovers to make something delicious and comforting the next evening.

Shepherd’s 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.

Leftover Shepherd’s Pie

1 tbsp olive oil

1 onion

250g mushrooms

Approx 300g leftover lamb, shredded

Approx 200ml leftover gravy

3 carrots

100g frozen peas

2 tbsps chopped fresh mint

Approx 400g leftover dauphinoise potatoes

Small knob of butter

30g grated cheddar cheese

1. Preheat the oven to 180 degrees.

2. Chop the onion and add to a large saucepan with the olive oil and put on a medium heat. Add the roughly sliced mushrooms.

3. 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.

4. 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.

5. 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.

6. Bake in the oven for around 30 minutes, until it’s bubbling and the top is golden brown.