ROAST BEEF SHEPHERDS PIE RECIPES

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LEFTOVER LAMB SHEPHERD'S PIE RECIPE | DELICIOUS. MAGAZINE



Leftover lamb shepherd's pie recipe | delicious. magazine image

On the lookout for leftover lamb recipes? The best way to use up the leftovers from your Easter roast is in our ultimate leftover lamb shepherd’s pie! Looking for something else? This tomato butter bean recipe uses leftover lamb and lots of feta.

Provided by Recipe by Donal Skehan.

Total Time 1 hours 10 minutes

Prep Time 45 minutes

Cook Time 25 minutes

Yield Serves 6

Number Of Ingredients 16

1 tbsp olive oil
1 large onion, finely chopped
2 carrots, chopped
2 celery sticks, finely chopped
3 garlic cloves, finely chopped
1 tbsp fresh thyme leaves
75ml red wine
500g leftover slow-roast lamb, shredded
100ml lamb or chicken stock
2 tbsp Worcestershire sauce
3 tbsp tomato ketchup
1 tbsp tomato purée
800g floury potatoes, cubed
3 tbsp butter
2 large free-range egg yolks
25g grated parmesan, plus extra for sprinkling

Steps:

  • Heat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a large frying pan, then gently cook the onion, carrots, celery and garlic for 10-12 minutes until tender.
  • Add the thyme and red wine, then simmer for 2-3 minutes. Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purée, then season. Simmer gently for 15 minutes until the mixture has reduced.
  • Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender when pierced with a fork. Drain, return the potatoes to the pan and mash until smooth. Beat in the butter and egg yolks, then stir through the grated parmesan.
  • Spread the lamb mixture in a 1.5 litre ovenproof dish and top with the mash. Sprinkle over a little extra parmesan and season. Bake in the oven for 20-25 minutes until golden on top and bubbling.

Nutrition Facts : Calories 553kcals, FatContent 30.1g (14.1g saturated), ProteinContent 33.6g, CarbohydrateContent 35.4g (7.9g sugars), FiberContent 4.8g

SPICED SHEPHERD’S PIE RECIPE - BBC GOOD FOOD



Spiced shepherd’s pie recipe - BBC Good Food image

Our healthy, low-fat shepherd's pie can be frozen to enjoy another day. This budget-friendly meal makes the most of storecupboard spices and frozen peas

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 10

500g pack lean minced lamb
1 onion , chopped
2 carrots , diced
2 tbsp garam masala
200ml hot stock (lamb, beef or chicken)
200g frozen peas
800g potatoes , diced
1 tsp turmeric
small bunch coriander , roughly chopped
juice half lemon , plus wedges to serve

Steps:

  • In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins. Add the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
  • Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander – try not to break up the potatoes too much.
  • Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.

Nutrition Facts : Calories 317 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 22 grams protein, SodiumContent 0.44 milligram of sodium

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