Leftover Roast Lamb Shepherds Pie Recipes

LEFTOVER ROAST LAMB SHEPHERD'S PIE

Steps:

• Pre-heat the oven to 220C / 200C / gas mark 7 / 425F.
• Peel and chop the potatoes and put them into a pan of salted boiling water for 15 minutes or until soft.
• Meanwhile, put the diced onion and chopped carrots into a large frying pan with a drizzle of olive oil. Fry gently for about 5 minutes until softened but not brown.
• Add the chopped lamb and continue to fry for a couple more minutes.
• Meanwhile make a simple lamb gravy by crumbling the stock cube into a jug and adding the plain flour. Mix to a smooth paste using a small amount of cold water and then add 500ml boiling water to the jug, stirring constantly.
• Pour the gravy into the pan and stir. Add a few twist of black pepper and bubble for about 5 minutes.
• While the gravy is bubbling, drain and mash the potatoes with the butter and milk plus a few twists of salt and pepper
• Pour the lamb mixture into the bottom of an oven dish and top with the buttery mash.
• Cook for 20 minutes until brown on the top.

LEFTOVER LAMB SHEPHERD'S PIE

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.

LEFTOVER LAMB & POTATO PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes. Pour over some gravy, or if there's none left, just a bit of stock to moisten. Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge. If you've got any greens leftover, then quickly stir-fry to reheat and serve alongside.

LEFTOVER LAMB SHEPHERD'S PIE

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.

20 BEST WAYS TO USE LEFTOVER LAMB

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lamb dish in 30 minutes or less!