Spiced leftover lamb shepherd’s pie recipe

Name: Spiced leftover lamb shepherd’s pie
Yield: Serves 6
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; 900g potatoes, peeled and quartered; 50g butter, plus extra for topping; 100ml milk; 1 tsp nigella seeds

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

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Each serving contains

Energy: 1495kJ 357.0kcal; 18%
Fat: 18g; medium25%
Saturates: 8g; high42%
Salt: 1.4g; medium23%
Sugars: 6g; low7%

of the Reference intake

Carbohydrate 31.9gProtein 19.1gFibre 5.5g

Method

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.
Add the lamb and tomato purée and stir to combine. Pour in the stock and simmer for 20 mins until reduced.
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.
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.

See more Lamb recipes

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.