We are trying to spend less on our food and one of the best ways we have found is by buying larger cuts of meat and replacing our mince in our family meals with that in the week. We used to buy small joints of meat to roast, however, they shrank and we ended up with an overcooked Sunday Roast and very little meat on our plate. So instead we buy more than enough and end up with at the minimum 2 meals but often 3 or 4 that we can freeze once made. This recipe calls for the leftover Roast Lamb and ended up making enough for 6 people. So here it is Leftover Roast Lamb Shepherd’s Pie Recipe for families.
Leftover Roast Lamb Shepherd’s Pie Recipe
In our family, tomatoes go with every sort of mince so like our Freezeable Mediterranean Shepherd’s Pie this one uses tomatoes in the meat sauce as well. You could, of course, make it with your favourite gravy or mix.
The best way to do this is to use cold roast lamb so once you’ve cut your meat for the roast, cover and once cool place in the fridge and use the next day.
My favourite gadget for easy ways to make dinner is my food processor. I used to have a small chopper but as we now try and make meals in batch and put in the freezer I’ve moved up to a full-sized processor and it’s great. Once the lamb in chopped into smaller cubes I throw it in and let it do the work to a fine mince and then use it as I would raw mincemeat from the butchers although cutting the browning time as it’s already browned.
Because of the shorter cooking time you need to be ready to add the tomatoes quickly to avoid burning the mince (I’ve done it!) so get prepared ahead of time and open the carton, have the herbs ready to add and just go for it.
You can make this with mashed potatoes, but neither of my kids are keen on mash so we’ve started using sliced potatoes which we keep the skin on so adds a little more fibre to the meal as well.
When we make this I do one dish with cheese like below and a separate dish without cheese as half the family doesn’t like it.
Leftover Roast Lamb Shepherd's Pie
- leftover Roast Lamb
- 1 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 1 carton passata 500g
- 1 tsp dried oregano
- 1/2 tsp dried rosemary
- 1 tsp mint sauce
- salt and pepper to taste
- 4 to 6 small to medium potatoes we used Maris Pipper in the recipe
- 1 handful grated cheddar cheese
- Preheat the oven to 180C.
- Chop up the leftover roast lamb into cubes and put in a food processor.
- Using the pulse chop the lamb to a mince consistency and set aside.
- Finely chop a medium onion and crush the cloves of garlic.
- In a saucepan add some olive oil and heat.
- Add the onion and garlic to the olive oil and brown.
- Once they start to brown add in the mince and stir to warm up and brown a little more.
- Then add in the passata.
- Stir until well combined and then add in the herbs and season with salt and pepper.
- Leave to simmer for around 10 minutes whilst you slice the potatoes and grate the cheddar cheese.
- With your meat sauce finished pour into an oven proof dish and add the potatoes over the top.
- Drizzle a little olive oil over them and then sprinkle the cheddar over the top.
- Place in the oven for 20 minutes until the potatoes are crisp and the cheese is bubbling.
- Allow to cool for 3 to 5 minutes and then serve. It's great with some vegetables.
More Family Meal Ideas Everyone Will Love
Finding meals that the whole family will love can be a challenge but we’re getting there and sharing our favourite family meal ideas with you here on Rainy Day Mum. Check out these other family favourites that my kids as for time and time again.
One of our family favourites is these quick fajitas in the Instant Pot.
The kids love to help make our favourite Ravioli Lasagna it’s simple to make and although we mostly use homemade sauce a jar works just as well.
Less quick and slow cooked this Crockpot Beef Stew is perfect comfort food that the kids love just as much as we do.