Hairy Bikers Leftover Lamb Shepherd’s Pie Recipe

This golden, bubbling Hairy Bikers Leftover Lamb Shepherd’s Pie Recipe is made with tender chunks of roast lamb, a rich red wine gravy, and a crispy cheesy mash topping, ready in just over an hour. It transforms Sunday roast leftovers into a comforting family meal that often tastes better than the original dinner. I love how the meat becomes incredibly tender when braised in the savoury sauce.

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Why This Classic Works

There is something magical about using leftover roast meat; the lamb has already rested and relaxed, meaning it just needs to be warmed through in a rich gravy to become melt-in-the-mouth tender. I used to think shepherd’s pie had to be made with mince, but using chunks of roast lamb gives it a rustic, hearty texture that feels much more substantial.

The secret here is the base. By sweating down the vegetables properly and adding a splash of red wine and Worcestershire sauce, you create a depth of flavour that usually takes hours to achieve. It’s a brilliant way to clear out the fridge while making something that feels like a proper treat rather than a compromise.

Hairy Bikers Leftover Lamb Shepherd’s Pie Recipe Ingredients

For the Filling:

• 500g leftover roast lamb, diced or shredded
• 1 tbsp olive oil or butter
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, finely diced
• 2 garlic cloves, crushed
• 1 tbsp tomato purée
• 1 tbsp plain flour (optional, for thickening)
• 150ml red wine
• 300ml lamb or beef stock (or leftover gravy)
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme or chopped fresh rosemary
• Salt and black pepper

For the Mash:

• 1kg floury potatoes (like Maris Piper or King Edward), peeled and chopped
• 50g butter
• 3 tbsp milk
• 75g mature Cheddar cheese, grated

How To Make Hairy Bikers Leftover Lamb Shepherd’s Pie Recipe

1. Sauté the Vegetables: Heat the oil or butter in a large frying pan or casserole dish over medium heat. Add the onion, carrots, and celery. Cook gently for 10–12 minutes until softened but not browned. Add the garlic and cook for another minute.
2. Build the Sauce: Stir in the flour (if using) and tomato purée, cooking for 1 minute. Pour in the red wine and let it bubble for 2 minutes to reduce slightly. Add the stock (or leftover gravy), Worcestershire sauce, and herbs.
3. Simmer the Lamb: Add the diced leftover lamb to the pan. Stir well to coat the meat in the sauce. Simmer gently for 15–20 minutes until the sauce has thickened and the lamb is hot through. Season with salt and pepper to taste.
4. Make the Mash: While the filling simmers, boil the potatoes in salted water for 15 minutes or until tender. Drain well and let them steam dry for a minute. Mash thoroughly with the butter and milk until smooth.
5. Assemble and Bake: Preheat your oven to 200°C (180°C fan/Gas 6). Tip the lamb mixture into a pie dish. Spoon the mashed potato over the top, spreading it out to the edges to seal in the filling. Use a fork to create rough peaks on top.
6. Final Cook: Sprinkle the grated cheese over the mash. Bake for 25–30 minutes until the top is golden brown and the filling is bubbling up around the edges. Let it stand for 5 minutes before serving.

Recipe Tips

• Rough it up: When spreading the mash, use a fork to create lots of spikes and ridges. These bits catch the heat and become the crispiest, tastiest parts of the pie.
• The Mint Trick: If you have leftover mint sauce from your roast, stir a teaspoon into the gravy just before assembling. It cuts through the richness of the lamb beautifully.
• Cold Meat Cuts Better: It is much easier to dice leftover lamb when it is cold from the fridge. If you try to cut it while warm, it tends to shred rather than holding its shape.
• Sauce Thickness: If your leftover gravy is already quite thick, skip the flour in the vegetable step. If it’s too thin, let it reduce on the hob for a few extra minutes.

What To Serve With Leftover Lamb Shepherd’s Pie

Since this dish is already rich with meat and potatoes, it needs something fresh to balance it out. A side of minted garden peas or steamed tenderstem broccoli works perfectly to cut through the savoury gravy.

For a more traditional winter meal, serve it with braised red cabbage. The vinegar in the cabbage offers a sharp contrast to the creamy cheesy mash and rich lamb filling.

How To Store

Allow any leftovers to cool completely before covering and refrigerating. It will keep well in the fridge for up to 2 days. You can also freeze the assembled (but unbaked) pie for up to 3 months; just defrost thoroughly in the fridge before baking.

FAQs

Can I use lamb mince instead of leftovers?
Yes, absolutely. Brown 500g of lamb mince in the pan before adding the vegetables, then follow the rest of the recipe as written.

Do I have to use wine?
No, you can replace the red wine with extra beef or lamb stock. A splash of balsamic vinegar or extra Worcestershire sauce can help add that acidity if you skip the wine.

Why is my shepherd’s pie runny?
This usually happens if the filling hasn’t been reduced enough before baking. Make sure to simmer the sauce until it coats the back of a spoon before you top it with the mash.

Can I use sweet potatoes for the topping?
Yes, a mix of sweet potato and regular potato makes a delicious topping that pairs very well with the sweetness of the lamb.

Nutrition

• Calories: 520 kcal
• Total Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 650mg
• Total Carbohydrate: 45g
• Protein: 32g

Try More Recipes:

• Hairy Bikers Healthy Fish Pie Recipe
• Hairy Bikers Green Curry Recipe
• Hairy Bikers Game Pie Recipe