This rich Hairy Bikers Leftover Lamb Shepherd’s Pie is the perfect way to turn a Sunday roast into a spectacular new meal. It is made with tender, finely diced lamb, sautéed vegetables, and a savory sauce, all topped with a fluffy mashed potato crust. The result is a hearty, deeply flavorful, and incredibly satisfying main course that is the ideal family dinner and serves 6 people.
Hairy Bikers Leftover Lamb Shepherd’s Pie Ingredients
For the Filling:
- About 600g leftover roast lamb, finely diced
- 1 tbsp olive oil
- 1 large onion, finely diced
- 2 carrots, finely diced
- 1 celery stick, finely diced
- 2 garlic cloves, finely chopped
- 1 large sprig of rosemary, leaves finely chopped
- 1 sprig of thyme, leaves finely chopped
- 300ml red wine
- 1 tbsp tomato purée or ketchup
- 300ml leftover gravy or stock
- A dash of Worcestershire sauce
- Salt and freshly ground black pepper
For the Topping:
- 1 kg floury potatoes, such as Maris Piper, peeled and cut into chunks
- A large knob of butter
- A splash of milk (optional, as needed)
- Salt and freshly ground black pepper
How To Make Hairy Bikers Leftover Lamb Shepherd’s Pie
- Prepare the filling base: Heat the olive oil in a large saucepan or flameproof casserole dish. Add the finely diced onion, carrots, and celery. Cook gently over a medium heat for up to 10 minutes until they are softened and just beginning to take on color.
- Add the lamb and herbs: Turn up the heat, add the finely diced leftover lamb, garlic, rosemary, and thyme. Cook for a few minutes, stirring occasionally, until the meat is well browned. Season generously with salt and pepper.
- Simmer the sauce: Pour in the red wine and let it bubble until it has reduced almost completely. Stir in the tomato purée or ketchup, leftover gravy or stock, and the Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes to allow the flavors to combine. If the sauce looks dry, add a little more stock.
- Make the mashed potatoes: While the filling simmers, put the potato chunks in a large pan and cover with cold, salted water. Bring to a boil, then simmer for about 20 minutes until the potatoes are tender. Drain them well, then return to the pan. Add the butter and mash until smooth, adding a tiny bit of milk if the mash seems dry. Season with salt and pepper.
- Assemble and bake: Preheat your oven to 200°C/400°F. Spoon the lamb filling into a large ovenproof dish. Carefully spread the mashed potatoes over the top of the filling, smoothing it with a spatula. Use a fork to create a decorative, ruffled surface. Place the dish on a baking tray. Bake for 25-30 minutes, until the topping is golden and the filling is bubbling hot. Serve immediately.
Recipe Tips
- Dice the Lamb Small: The key to a good leftover pie is to chop the lamb into small, consistent pieces. This helps the meat meld into the rich sauce and makes for an easy-to-eat pie.
- Use Leftover Gravy: Using leftover gravy from your roast adds incredible depth and richness to the pie filling, making it taste even better than the first time around.
- Don’t Overwork the Mash: To get fluffy, not gummy, mashed potatoes, be sure to drain them thoroughly and mash them with the butter and any milk while they are still hot.
- Create a Crispy Top: The ruffling you create with a fork on the top of the mash isn’t just for looks—it also creates more surface area for the potato to get golden and crispy in the oven.
What To Serve With Shepherd’s Pie
This savory shepherd’s pie is a complete meal on its own, with its meat, vegetables, and potatoes. However, it pairs perfectly with simple, steamed green vegetables like peas, green beans, or broccoli. A dollop of mint jelly on the side also provides a fresh, tangy contrast to the rich lamb.
How To Store Shepherd’s Pie Leftovers
- Refrigerate: Let the pie cool completely, then cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. It will keep in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Freeze: This pie freezes very well. Once cooled, wrap the entire dish in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Hairy Bikers Leftover Lamb Shepherd’s Pie Nutrition Facts
- Serving Size: 1/6th of the dish (approximate)
- Calories: 515 kcal
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 105mg
- Sodium: 550mg
- Total Carbohydrate: 45g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 35g
Frequently Asked Questions
- What’s the difference between shepherd’s pie and cottage pie? The main difference is the meat. Shepherd’s pie is made with lamb, while cottage pie is made with beef. This recipe uses leftover roast lamb, making it a true shepherd’s pie.
- Can I make this pie without red wine? Yes, you can. The red wine adds a deep, savory flavor, but you can substitute it with an equal amount of beef or lamb stock for a similar, rich result.
- Can I use minced lamb instead of leftovers? Yes, if you don’t have leftover roast lamb, you can use 500g of minced lamb. Brown the mince in the pan before adding the vegetables, then follow the rest of the recipe as instructed.
Try More Recipes:
- Hairy Bikers Healthy Fish Pie Recipe
- Hairy Bikers Game Pie Recipe
- Hairy Bikers Cottage Pie With Cheesy Mash Recipe
Hairy Bikers Leftover Lamb Shepherd’S Pie Recipe
Description
The Hairy Bikers’ Leftover Lamb Shepherd’s Pie is a fantastic way to use up leftover roast lamb. The rich, savory filling is topped with a fluffy mashed potato crust, making it a perfect, hearty family meal.
Ingredients
Instructions
- Sauté: Cook onion, carrots, and celery until soft. Add lamb and herbs, cook until browned.
- Simmer: Add red wine and reduce. Stir in tomato purée, gravy, and Worcestershire sauce. Simmer for 20 minutes.
- Mash: Boil potatoes, then drain and mash with butter until smooth.
- Assemble & Bake: Spoon filling into a dish, top with mash. Bake at 200°C/400°F for 25-30 minutes until golden.
