Leftover Lamb Shepherds Pie Recipes
LEFTOVER LAMB SHEPHERD'S PIE
This easy leftover lamb shepherd's pie with a rich meaty gravy topped with soft and fluffy mashed potato before being baked to get a crispy top, is a comforting winter dinner.
Provided by Robyn
Categories Main Course main dish
Number Of Ingredients 16
Steps:
- Preheat the oven to 200˚C fan/ 220˚C/ 392˚F convection/ 428˚F
- In a medium saucepan over a low heat, add the olive oil then cook the onion, carrots and celery until soft for about 10 minutes
- Add the crushed garlic and finely chopped rosemary and cook for 1 minute before adding the tomato puree.
- Add the chopped lamb, stock, Worcestershire sauce and season with salt and pepper, bring to a simmer and cook for 15 minutes.
- Meanwhile, cook the potatoes:
- Boil the potatoes for 15-20 minutes, until soft.
- Drain well then add the butter, milk and salt and mash until smooth.
- Place the lamb into the bottom of a 20 x 27 cm (7.8 x 10.5") or similar size, baking dish.
- Spoon over the mashed potato and smooth.
- With a fork, drag lines across the top - these will get extra crispy.
- Place in the oven and bake for 20-25 minutes until golden.
- Eat straight away.
Nutrition Facts : Calories 606 kcal, Carbohydrate 44 g, Protein 26 g, Fat 36 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 100 mg, Sodium 642 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
LEFTOVER LAMB SHEPHERD'S PIE
On the lookout for leftover lamb recipes? The best way to use up the leftovers from your Easter roast is in our ultimate leftover lamb shepherd's pie! Looking for something else? This tomato butter bean recipe uses leftover lamb and lots of feta.
Provided by Recipe by Donal Skehan.
Categories Alternative barbecue recipes
Time 1h10m
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a large frying pan, then gently cook the onion, carrots, celery and garlic for 10-12 minutes until tender.
- Add the thyme and red wine, then simmer for 2-3 minutes. Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purée, then season. Simmer gently for 15 minutes until the mixture has reduced.
- Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender when pierced with a fork. Drain, return the potatoes to the pan and mash until smooth. Beat in the butter and egg yolks, then stir through the grated parmesan.
- Spread the lamb mixture in a 1.5 litre ovenproof dish and top with the mash. Sprinkle over a little extra parmesan and season. Bake in the oven for 20-25 minutes until golden on top and bubbling.
Nutrition Facts : Calories 553kcals, Fat 30.1g (14.1g saturated), Protein 33.6g, Carbohydrate 35.4g (7.9g sugars), Fiber 4.8g
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