After making the Slow Cooker Roasted Shoulder of Lamb I had a decent amount of meat leftover so I decided to make a shepherd’s pie. I hate the thought of food going to waste and I always use up leftovers the next day.
Benefits of Using Up Leftovers:
- IT SAVES YOU MONEY! You basically get (at least) 2 meals from one! Money is tight for everyone at the minute, so make the most of what you buy. You use a lot less energy reheating food than cooking from scratch so it reduces your energy bills too!
- IT SAVES YOU TIME! Most, if not all of the ingredients are already cooked, and with a few extra minutes preparation time you can have another delicious home-cooked meal in half an hour. You could even prepare this the day before and refrigerate. Just take it out an hour before you want to cook it so the dish doesn’t crack in the hot oven (not a concern if you’ve made it in foil containers).
- IT IS GOOD FOR THE ENVIRONMENT! Decomposing food in landfill sites create methane. Also using less energy reheating is good not just for your bills, but the environment too.
- IT IS VERY REWARDING TO NOT WASTE ANYTHING and make a tasty meal out of what’s leftover and could have gone in the dog, or worse, the bin!
- FOOD OFTEN TASTES BETTER THE NEXT DAY when the flavours have had time to develop. Why miss out on super tasty food?
I made one large shepherd’s pie. It fed 2 greedy adults, but could have easily fed 3 or a family. You could make individual ones in foil trays and freeze any extra for later.
Leftover lamb – I’m not sure how much I had, probably about 12oz/340g, chopped up. If you don’t have as much just bulk it out with other vegetables (e.g. peas or turnip).
Leftover carrots – I had 1 large carrot leftover, slice and cut the slices into quarters. If you don’t have any leftover, or you want more carrots simply slice a fresh carrot and boil until tender.
Leftover potato – I had half a potato left over too, so I roughly mashed it to help thicken the gravy.
Leftover gravy – a few tablespoons, so the mixture is just coated with gravy. They gravy will look quite thick, but it will thin out again when heated, so don’t add too much, or it will bleed out over the mash (as mine did a bit!).
Potatoes – 8 medium (peeled & halved)
Milk – a couple of tablespoons
Butter – 1-2oz to taste
Seasoning – salt & pepper
Equipment: Knife, chopping board, oven-proof dish, large saucepan, colander, potato masher, palette knife, piping bag and large star nozzle.
- Put the potatoes in a large pan of water, bring to the boil and simmer for 20 minutes, until tender.
- Drain the potatoes. Return to the pan. Add half the milk and butter and mash until smooth. Leave to cool.
- Combine the lamb, carrots and potatoes in the oven proof dish.
- Add a few tablespoons of the gravy until the ingredients are just coated (there is a bit much in this photo).
- Smooth out over the dish, making sure all the ingredients are evenly distributed.
- Add the cold mash potato to the piping, and practice piping patterns over the lamb mixture. Don’t worry if it looks a mess, this is the practice stage and will be smoothed out with the palette knife.
- Once you’ve completely covered the lamb with one layer of mash, smooth it out with the palette knife. This gives you a nice even surface to pipe the final layer on but also provides a barrier between the gravy and mash.
- I like the effect of raised star method of piping: Hold the nozzle a few millimeters above the surface, squeeze out the mash, slowly pulling away from the pie until you have the desired effect/height, stop squeezing and pull away. You might have some mash left, refrigerate for the next day or freeze for a later date. WASTE NOTHNING!
- Bake in a preheated oven at 200°C/Fan 180°C/Gas 6 for 25-30 minutes until the mash is browned and the lamb is bubbling. Check it after 15 minutes, and cover with foil if you think the lash is browning too quickly. Individual pies will cook in about 15-20 minutes.