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.