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Leftover Roast Lamb Shepherd's Pie
A simple recipe for a tomatoey shepherd's pie made with leftover roast lamb ideal for families and quick and easy to put together.
Course
Main Course
Cuisine
English
Keyword
Easy Family Food, Family Meal, lamb recipe, leftover, mid-week meal idea
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
people
Author
Cerys Parker
Ingredients
leftover Roast Lamb
1
tbsp
olive oil
1
medium
onion
2
cloves
garlic
1
carton
passata
500g
1
tsp
dried oregano
½
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
Instructions
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.