This Hairy Bikers Leftover Lamb Shepherd’s Pie is the ultimate comfort food, giving your roast dinner a delicious second life. With tender pieces of roast lamb, a rich, savory gravy, and a creamy mashed potato topping baked to golden perfection, this classic British dish is hearty, satisfying, and ideal for using up leftovers.
What is Hairy Bikers Leftover Lamb Shepherd’s Pie?
The Hairy Bikers’ version of leftover lamb shepherd’s pie is a traditional British recipe made using pre-cooked lamb, onions, carrots, gravy or stock, and mashed potatoes. It’s assembled in a baking dish and baked until bubbling and golden. Unlike cottage pie (made with beef), this version stays true to the shepherd’s pie name by using lamb.
Other Popular Recipes
- Jamie Oliver Leftover Lamb Curry
- Jamie Oliver’s Leftover Leg of Lamb
- Mary Berry Lamb Dhansak
- Hairy Bikers Slow Cooker Lamb Dhansak
Why You Should Try This Recipe
- Perfect for Using Up Leftovers – Great way to reduce food waste
- Classic British Comfort Food – Rich, hearty, and deeply satisfying
- Freezer-Friendly – Ideal for meal prep
- Family Favorite – Loved by kids and adults alike
- Easy to Customize – Add vegetables, herbs, or cheese
Ingredients Needed to Make Hairy Bikers Leftover Lamb Shepherd’s Pie
For the filling:
- Cooked Roast Lamb (400–500g, chopped or shredded)
- Onion (1 large, diced)
- Carrot (1 large, diced)
- Celery (1 stick, finely chopped – optional)
- Garlic (1 clove, minced)
- Tomato Purée (1 tbsp)
- Worcestershire Sauce (1 tbsp)
- Fresh or Dried Thyme (1 tsp)
- Lamb or Beef Stock (300ml / about 1¼ cups)
- Flour (1 tbsp, to thicken – optional)
- Salt and Black Pepper (to taste)
- Olive Oil or Butter (1 tbsp)
For the mash topping:
- Potatoes (800g / ~1¾ lb, peeled and chopped)
- Butter (2–3 tbsp)
- Milk or Cream (4–5 tbsp)
- Salt and Pepper (to taste)
- Optional: Grated Cheese (for topping)
Equipment Needed
- Saucepan (for potatoes)
- Frying pan or large skillet
- Ovenproof baking dish
- Wooden spoon or spatula
- Potato masher
Instructions to Make Hairy Bikers Leftover Lamb Shepherd’s Pie
Step 1: Prepare the mashed potatoes
Boil the chopped potatoes in salted water until tender, about 15 minutes. Drain, then mash with butter and milk until smooth. Season to taste and set aside.
Step 2: Cook the filling base
In a pan, heat olive oil or butter and sauté the onion, carrot, and celery for 8–10 minutes until soft. Add the garlic, tomato purée, and thyme, cooking for another minute.
Step 3: Add lamb and stock
Stir in the leftover lamb, Worcestershire sauce, and stock. Simmer gently for 10–15 minutes. If needed, add a little flour to thicken the sauce. Season with salt and pepper.
Step 4: Assemble the pie
Spoon the lamb mixture into an ovenproof dish. Spread the mashed potatoes evenly over the top. Use a fork to rough up the surface for crispier edges. Sprinkle with grated cheese, if using.
Step 5: Bake until golden
Bake in a preheated oven at 200°C (180°C fan) / 400°F / Gas 6 for 25–30 minutes, or until the top is golden and the filling is bubbling.
What Goes Well With Hairy Bikers Leftover Lamb Shepherd’s Pie
- Steamed Peas or Green Beans – Light and fresh contrast
- Red Cabbage or Braised Leeks – Sweet, earthy sides
- Gravy or Mint Sauce – For extra moisture and flavor
- Pickled Onions or Beets – Add tang and brightness
- Crusty Bread – Great for mopping up the gravy
- Classic British Ale or Red Wine – Complements the richness
Expert Tips for the Best Shepherd’s Pie
- Shred Lamb Finely – Absorbs flavor and blends into the filling
- Use Warm Stock – Helps develop a rich, hearty sauce
- Rough Up the Potato Surface – Gets a crisp, golden top
- Add a Dash of Balsamic or Red Wine – For deeper flavor
- Let It Rest Before Serving – Helps set the layers
Easy Variations of Hairy Bikers Leftover Lamb Shepherd’s Pie
- Add Frozen Peas or Sweetcorn – For extra color and nutrition
- Top with Sweet Potato Mash – A naturally sweet alternative
- Use Leeks Instead of Onion – For a milder base
- Make It Cheesy – Stir cheddar into the mash
- Add Lentils for Fiber – Mix in with the lamb filling
Best Practices to Store Leftovers
- Cool and Refrigerate in Airtight Container – Lasts up to 3 days
- Freeze in Portions – Keeps well for up to 2 months
- Reheat in Oven or Microwave – Until piping hot throughout
- Add Splash of Water or Stock When Reheating – Prevents drying out
- Avoid Re-Freezing After Thawing – For food safety
Nutrition Value (per serving, based on 4 servings)
- Calories: ~480
- Protein: ~28g
- Fat: ~22g
- Carbohydrates: ~40g
- Fiber: ~6g
FAQs
Can I freeze shepherd’s pie made with leftover lamb?
Yes. Once cooled, store it in a freezer-safe container for up to 2 months. For best results, defrost overnight in the fridge and reheat until piping hot.
Can I use lamb gravy instead of stock?
Absolutely. Using leftover lamb gravy will add even more flavor to the pie. You may need less salt depending on how seasoned the gravy is.
How do I make the topping extra crispy?
Use a fork to rough up the mashed potatoes and sprinkle with a bit of grated cheese or breadcrumbs before baking to enhance browning and crisp texture.
Can I add vegetables to the filling?
Yes. Peas, corn, parsnips, or even diced courgette work well. Add them to the lamb and cook through before topping them with mash.
Final Words
This Hairy Bikers Leftover Lamb Shepherd’s Pie is the perfect way to enjoy your Sunday roast a second time around. Rich, comforting, and full of flavor, it’s a timeless classic that always hits the spot.
PrintHairy Bikers Leftover Lamb Shepherd’s Pie
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4
- Category: Main Course
- Method: Baking / Sautéing
- Cuisine: British
Description
The Hairy Bikers’ version of leftover lamb shepherd’s pie is a traditional British recipe made using pre-cooked lamb, onions, carrots, gravy or stock, and mashed potatoes. It’s assembled in a baking dish and baked until bubbling and golden. Unlike cottage pie (made with beef), this version stays true to the shepherd’s pie name by using lamb.
Ingredients
For the filling:
- Cooked Roast Lamb (400–500g, chopped or shredded)
- Onion (1 large, diced)
- Carrot (1 large, diced)
- Celery (1 stick, finely chopped – optional)
- Garlic (1 clove, minced)
- Tomato Purée (1 tbsp)
- Worcestershire Sauce (1 tbsp)
- Fresh or Dried Thyme (1 tsp)
- Lamb or Beef Stock (300ml / about 1¼ cups)
- Flour (1 tbsp, to thicken – optional)
- Salt and Black Pepper (to taste)
- Olive Oil or Butter (1 tbsp)
For the mash topping:
- Potatoes (800g / ~1¾ lb, peeled and chopped)
- Butter (2–3 tbsp)
- Milk or Cream (4–5 tbsp)
- Salt and Pepper (to taste)
- Optional: Grated Cheese (for topping)
Instructions
Boil the chopped potatoes in salted water until tender, about 15 minutes. Drain, then mash with butter and milk until smooth. Season to taste and set aside.
In a pan, heat olive oil or butter and sauté the onion, carrot, and celery for 8–10 minutes until soft. Add the garlic, tomato purée, and thyme, cooking for another minute.
Stir in the leftover lamb, Worcestershire sauce, and stock. Simmer gently for 10–15 minutes. If needed, add a little flour to thicken the sauce. Season with salt and pepper.
Spoon the lamb mixture into an ovenproof dish. Spread the mashed potatoes evenly over the top. Use a fork to rough up the surface for crispier edges. Sprinkle with grated cheese, if using.
Bake in a preheated oven at 200°C (180°C fan) / 400°F / Gas 6 for 25–30 minutes, or until the top is golden and the filling is bubbling.