Leftover Roast Lamb Shepherds Pie Recipes

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.

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 SHEPHERDS PIE

Steps:

• Combine soup, gravy and seasonings. Add meat and half the cheese. Spread in a greased 8x10 casserole dish.
• Cook potatoes according to pkg directions.
• add remaing cup of cheese to potatoes.
• spread potatoes on top of meat mixture.
• Bake at 400* for 30 minutes or until bubbly.

SHEPHERD'S PIE

Steps:

• Brown the lamb mince, and then add the onions and carrots.
• Boil the potatoes.
• Combine the lamb, gravy and Worcestershire sauce in a tall round pie dish.
• When the potatoes are cooked, mash them with butter and a small amount of milk and cover the top of the pie dish with the potato.
• Scrape the top with a fork to create lines across the top (this makes the potatoes lovely and crusty).
• Cook in the oven for 20- 30 minutes.