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  • leftover lamb
    about 200g-300g/7oz-11oz
  • 100g leftover gravy
    if you have any, or a splash of lamb stock
  • leftover potatoes
    about 250g/9oz
  • 50g cheese
    grated
  • 2 tbsp breadcrumb
    with mixed herbs

Nutrition: per serving

  • kcal682
  • fat36g
  • saturates16g
  • carbs39g
  • sugars5g
  • fibre4g
  • protein47g
  • salt1g
    low
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes. Pour over some gravy, or if there’s none left, just a bit of stock to moisten. Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge. If you’ve got any greens leftover, then quickly stir-fry to reheat and serve alongside.

Recipe from Good Food magazine, April 2012

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Comments, questions and tips (30)

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Overall rating

A star rating of 4.5 out of 5.30 ratings

Yes_Chef!

Couldn't believe how good this was! Husband asked if I could cook roast lamb more frequently just so we could have this again!

theresamonk57335

What breadcrumbs do you use?

Jacqui Wellman 1

question

I've got mine in a small casserole dish - should I put the lid on whilst it's cooking or not?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. No need to put the lid on. We hope this helps. Best wishes, BBC Good Food Team.

isabellemurray84

question

This is a leftover lamb Shepard’s pie not a cottage pie which is always made with beef !

wjudy3338cX47KLM

Different version but looks quicker than mine!

daphned

Have made this several times now as its so easy and tasty. I put the leftover vegetables in the pie and then covered with the gravy, it was really delicious

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