This leftover lamb shepherd’s pie for two turns the last of a roast into a cozy new dinner: tender pieces of lamb in a savory gravy with carrots and peas, under a blanket of buttery mashed potatoes baked until golden. About half a pound of cooked lamb is all you need. The gravy and mash are made fresh in the time it takes the potatoes to boil, so the pie works whether or not you saved any gravy. It is the kind of second-day dinner that can be even better than the first.
Why you’ll like this pie
- Uses up the roast. A modest amount of leftover lamb becomes a full, satisfying dinner for two.
- Quick, because the lamb is already cooked. The filling only needs a short simmer, and the pie bakes in about 20 minutes.
- No leftover gravy required. A simple pan gravy with tomato paste and Worcestershire sauce gives it rich flavor from scratch.
- Sized for two. One small baking dish, two generous servings and no huge tray of pie for the week.
- Flexible. Leftover mash, leftover gravy or ground lamb can all step in.
Shepherd’s pie or cottage pie?
Traditionally, shepherd’s pie is made with lamb and cottage pie with beef, which is why a pie of leftover roast lamb is a true shepherd’s pie. Both started as thrifty ways to use up the Sunday roast, with the cooked meat chopped, moistened with gravy and topped with mashed potatoes. Today the names are often used interchangeably, and you will find this same dish called leftover lamb cottage pie too. Whatever you call it, the idea is the same: yesterday’s roast, a little gravy and a crisp potato top.
What makes it work with leftover lamb
Small pieces, not mince. Cutting the roast into small bite-size pieces keeps the texture of real roast lamb, and every forkful gets a little meat. Trim away any large pieces of fat; small bits melt into the gravy, but big ones stay chewy.
Heat, don’t stew. Roast lamb is already cooked, so it only needs to warm through in the gravy. Adding it at the end keeps it tender instead of tough.
A gravy with depth. Tomato paste, Worcestershire sauce and rosemary give the gravy the savory richness of a long braise in just a few minutes, and a spoonful of flour thickens it enough to coat the lamb without turning pasty.
A hot oven and a forked top. At 400°F the ridges on the mash turn crisp and golden while the filling bubbles underneath.
Ingredients for leftover lamb shepherd’s pie
The exact amounts are in the recipe card below. Here is what matters.
- Leftover roast lamb: 8 ounces from a leg or shoulder roast, trimmed and cut small. Slow-roasted shoulder shreds beautifully; leg slices chop neatly.
- Yukon Gold potatoes: they mash smooth and creamy with only a little butter and milk. Russets work too and make a fluffier top.
- Onion, carrot and garlic: the classic base for the gravy.
- Flour and tomato paste: they thicken the gravy and add color and savory depth.
- Beef broth: low-sodium broth keeps the salt in check. Lamb stock or leftover gravy can replace part of it.
- Worcestershire sauce and rosemary: a little of each gives the filling a long-cooked flavor. Rosemary is a natural partner for lamb.
- Frozen peas: they add sweetness and color and go straight in from the freezer.
How to make leftover lamb shepherd’s pie
- Heat the oven to 400°F and simmer the potatoes for about 15 minutes, until tender.
- Soften the onion and carrot in oil for about 5 minutes, then add the garlic.
- Stir in the flour and tomato paste, add the broth and seasonings, and simmer for about 5 minutes.
- Stir in the lamb and peas and heat through, then spoon into a small baking dish.
- Mash the potatoes, spread them over the filling and rough up the top with a fork.
- Bake for about 20 minutes, until golden and bubbling, and rest for 5 minutes.
Cues for a perfect pie
Gravy thickness. Before the lamb goes in, the gravy should coat the back of a spoon. If it is too thin, simmer it a little longer; if it gets too thick, loosen it with a splash of broth or water. The filling should be saucy but not soupy, so the mash sits on top instead of sinking.
Spreading the mash. Spoon the mash around the edges first and seal it against the dish, then fill in the middle. Sealing the edges keeps the gravy from bubbling up over the top. Drag a fork across the surface to make ridges; they are what turn crisp and golden.
When it is done. The top should be golden on the ridges and the filling should bubble at the edges. Because this pie uses leftovers, check the center with an instant-read thermometer: it should reach 165°F.
Tips for the best leftover lamb pie
- Start the potatoes first. They take the longest, and the filling comes together while they simmer.
- Warm the milk for the mash. Warm milk keeps the potatoes smooth and fluffy.
- Taste the gravy before adding salt. Broth, Worcestershire sauce and seasoned roast lamb all bring salt of their own.
- Use a baking sheet under the dish. It catches any gravy that bubbles over.
- Let it rest briefly. Five minutes out of the oven lets the filling settle so it scoops neatly.
Swaps and variations
Leftover gravy: use it for part of the broth. If it is already thick, you can skip the flour.
Leftover mashed potatoes: warm them with a splash of milk so they spread easily, and skip boiling potatoes altogether.
Ground lamb: if you have no leftover roast, brown 8 ounces of ground lamb in the skillet before the vegetables, drain the fat, and continue with the recipe.
Two individual pies: divide the filling and mash between two small baking dishes and bake them the same way.
What to serve with it
Shepherd’s pie is a meal on its own, but green beans, buttered cabbage or a simple green salad make nice sides. Mint sauce or a spoonful of mint jelly is a classic match for lamb. It is a comforting dinner to share at the table on a cool evening after a weekend roast. If you still have lamb after that, the leftover lamb gyros for two are a quick, bright way to use it.
Storage and food safety
The leftover lamb. Use roast lamb that went into the fridge within two hours of cooking and has been kept there for no more than 3 to 4 days. If you know you will not get to it in time, freeze the cooked lamb and thaw it in the fridge before making the pie.
The finished pie. Because the lamb was already a leftover, eat any remaining pie within 1 to 2 days, refrigerated and covered. Reheat portions until steaming and 165°F in the center.
Freezing. Let the pie cool, wrap it well and freeze it for up to 2 months. Thaw it overnight in the fridge and reheat it in the oven until the center reaches 165°F.
Yesterday’s roast, a quick gravy and a golden potato top: this little pie makes leftovers feel like a fresh, cozy dinner for two. Enjoy every scoop.
Frequently asked questions
What is the difference between shepherd’s pie and cottage pie?
Shepherd’s pie is traditionally made with lamb and cottage pie with beef. Both are cooked meat in gravy under mashed potatoes, so leftover lamb makes a classic shepherd’s pie.
How long is leftover roast lamb good for?
Cooked lamb keeps for 3 to 4 days in the refrigerator if it was chilled within two hours of cooking. Freeze it if you need more time.
Can I make it with ground lamb instead?
Yes. Brown 8 ounces of ground lamb in the skillet first, drain the fat, then continue with the vegetables and gravy.
Can I freeze leftover lamb shepherd’s pie?
Yes. Wrap the cooled pie well and freeze it for up to 2 months. Thaw it in the fridge overnight and reheat it until the center reaches 165°F.
Print
Leftover Lamb Shepherd’s Pie for Two
- Total Time: 1 hour
- Yield: one 1-quart pie
Description
Leftover roast lamb in a quick savory gravy with carrots and peas, topped with buttery mashed potatoes and baked golden. A shepherd’s pie for two.
Ingredients
- 12 ounces Yukon Gold potatoes (about 2 medium), peeled and cut into 1-inch cubes
- 1/2 teaspoon salt, divided, plus more for the cooking water
- 1 tablespoon butter
- 3 tablespoons milk, warmed
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 medium carrot, diced
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 3/4 cup low-sodium beef broth (or part leftover gravy)
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon dried rosemary, crumbled
- 1/4 teaspoon black pepper
- 8 ounces leftover roast lamb, trimmed and cut into small bite-size pieces (about 1 1/2 cups)
- 1/2 cup frozen peas
Instructions
- Heat the oven to 400°F. Put the potatoes in a small saucepan, cover with cold salted water and bring to a boil. Simmer for about 15 minutes, until very tender.
- Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and carrot and cook, stirring, for about 5 minutes, until soft. Stir in the garlic until fragrant.
- Stir in the flour and tomato paste and cook, stirring, for a minute. Pour in the broth, then add the Worcestershire sauce, rosemary, 1/4 teaspoon of the salt and the pepper. Simmer for about 5 minutes, until the gravy thickens.
- Stir in the lamb and peas and heat until steaming. Spoon the filling into a 1-quart baking dish.
- Drain the potatoes and mash them with the butter, warm milk and the remaining salt until smooth. Spread the mash over the filling, sealing the edges, and rough up the top with a fork.
- Set the dish on a rimmed baking sheet and bake for about 20 minutes, until the top is golden, the filling bubbles at the edges and the center reaches 165°F. Rest for 5 minutes before serving.
Notes
Equipment: small saucepan, potato masher, medium skillet, 1-quart baking dish, rimmed baking sheet, instant-read thermometer
- Trim away any large pieces of fat from the roast; small bits melt into the gravy, but large ones turn chewy.
- Leftover lamb only needs to heat through; a long simmer makes already-roasted meat tough.
- If you have leftover gravy, use it for part of the broth and skip the flour if the gravy is already thick.
- Leftover mashed potatoes work for the topping; warm them with a splash of milk so they spread easily.
- Two individual baking dishes work instead of one; bake them the same way.
- Refrigerate leftover pie, covered, and eat it within 1 to 2 days, since the lamb was already a leftover.
- Freeze the cooled pie, well wrapped, for up to 2 months; thaw it overnight in the refrigerator and reheat until the center reaches 165°F.
- Use leftover roast lamb that was refrigerated within 2 hours of cooking and within 3 to 4 days (FoodSafety.gov).
- Reheat the filling and the finished pie to 165°F (FoodSafety.gov).
- Prep Time: 15 minutes
- Rest Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: British
