Description
A simple recipe to turn leftover cooked lamb into a hearty, comforting shepherd’s pie with a crispy mashed potato topping.
Ingredients
Scale
- 2 cups cooked, shredded or diced lamb
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup beef or lamb broth
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 4 cups mashed potatoes (made with butter and milk)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Lightly grease a 9-inch pie dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the flour and cook for 1 minute. Gradually whisk in the broth until the mixture thickens slightly.
- Add the cooked lamb, Worcestershire sauce, and thyme. Stir to combine. Season with salt and pepper. Cook for 2 minutes.
- Stir in the frozen peas. Pour the lamb mixture into the prepared pie dish.
- Spoon the mashed potatoes evenly over the filling. Use a fork to create peaks on the potato surface; these will brown nicely.
- Bake for 20 to 25 minutes, or until the filling is bubbling and the potato topping is golden brown.
- Let the pie rest for 10 minutes before serving.
Notes
- If your leftover lamb is already seasoned, reduce or omit added salt and pepper in the filling.
- For a crispier topping, brush the potato surface lightly with melted butter before baking.
- You can prepare the filling a day ahead and store it in the refrigerator. Add the mashed potatoes just before baking.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 30
- Cholesterol: 85