Hairy Bikers Leftover Lamb Shepherd’s Pie

Hairy Bikers Leftover Lamb Shepherd’s Pie

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.

Hairy Bikers Leftover Lamb Shepherd’s Pie

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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.

Hairy Bikers Leftover Lamb Shepherd’s Pie

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.

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Hairy Bikers Leftover Lamb Shepherd’s Pie

Hairy Bikers Leftover Lamb Shepherd’s Pie

  • Author: Ekani Ella
  • 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

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.


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