Name: Leftover lamb shepherd’s pie
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 1 tbsp olive oil; 1 large onion, finely chopped; 2 carrots, chopped; 2 celery sticks, finely chopped; 3 garlic cloves, finely chopped; 1 tbsp fresh thyme leaves; 75ml red wine; 500g leftover slow-roast lamb, shredded; 100ml lamb or chicken stock; 2 tbsp Worcestershire sauce; 3 tbsp tomato ketchup; 1 tbsp tomato purée; 800g floury potatoes, cubed; 3 tbsp butter; 2 large free-range egg yolks; 25g grated parmesan, plus extra for sprinkling

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 Donal Skehan’s ultimate leftover lamb shepherd’s pie!

Freezable

Serves6

Hands-on45 min

Oven25 min

DifficultyEasy

Method

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.