Skip to content
Spiced leftover lamb shepherd’s pie recipe

Spiced leftover lamb shepherd’s pie recipe

12 ratings

Try a twist on a classic shepherd's pie recipe that's packed with leftover lamb and warming winter flavours. Add spices like cumin, cinnamon and ground coriander, a kick of green chilli and some hearty veg to enhance this Christmas leftovers recipe. See method

  • Serves 6
  • 15 mins to prepare and 50 mins to cook
  • 357 calories / serving
  • Freezable

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 1 green chilli, deseeded and finely chopped
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground cinnamon
  • 300g leftover cooked lamb, diced
  • 1 tbsp tomato purée
  • 800ml hot lamb or chicken stock

For the mash

  • 900g potatoes, peeled and quartered
  • 50g butter, plus extra for topping
  • 100ml milk
  • 1 tsp nigella seeds
If you haven't got any white potatoes, try using sweet potatoes

Each serving contains

  • Energy

    1495kj
    357kcal
    18%
  • Fat

    18g 25%
  • Saturates

    8g 42%
  • Sugars

    6g 7%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 31.9g Protein 19.1g Fibre 5.5g

Method

  1. Heat the oil in a large, deep casserole dish over a medium heat. Add the onion, celery, carrots and seasoning. Cook for 10 mins, stirring occasionally, until the veg is softened. Add the chilli and spices and stir well. 
  2. Add the lamb and tomato purée and stir to combine. Pour in the stock and simmer for 20 mins until reduced. 
  3. Meanwhile, add the potatoes to a pan of boiling salted water. Cook for 15 mins or until tender and drain well. Mash with the butter and milk until smooth. 
  4. Preheat the oven to gas 6, 200°C, fan 180°C. Spoon the lamb mix into a large ovenproof dish, and cover with the mash. Dot with butter and sprinkle over the nigella seeds. Bake for 20 mins until the mash is crisp and golden. 

Tip: This dish is good for freezing; layer it up in the dish and leave to cool, then wrap and freeze for up to 1 month. Defrost overnight and reheat in a hot oven to serve. 

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 1 month of freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer

See more Lamb recipes

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus