Roast Lamb Potato Top Shepherd's Pie

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A flavoursome Shepherd's Pie made from leftover roast lamb cooked in a rich gravy sauce, encased in puff pastry, topped with mashed potato. This meal is ready in under an hour.

A baked meat and vegetable pot pie with a slice removed, showing the filling, sits on a wooden board with a knife beside it; a plate with a serving is in the background.

Using leftover roast lamb, this amazing Roast Lamb Potato Top Shepherd's Pie blends classic shepherd's pie with a potato top pie for a delicious family meal. The rich gravy is made from roast meat gravy sachets for convenience, and the veggies are frozen! If you don't have leftover mashed potato to hand, you can either make some fresh, or use store bought frozen mashed potatoes.

Ingredient notes:

Ingredients on a counter include mixed vegetables, shredded cheese, cooked meat, mashed potatoes, puff pastry sheets, gravy mix, an onion, and mixed herbs.

Lamb: This is the perfect recipe to use leftover roast lamb in. If you're looking for a good recipe, click through to my Roast Lamb with Onion Gravy. You could also use leftover roast beef, chicken or pork.
Pastry: Puff pastry gives the edge a lovely golden, crispy crust.
Potato: If you don't have leftover mashed potato, use frozen mashed potatoes or make fresh mashed potato from 2 large potatoes.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat your oven to 200°C fan bake. Sauté the onion with a drizzle of oil, add the mixed herbs and cook, stirring over a medium heat until the onions are translucent.

Chopped onions with dried herbs and oil in a white pan on a stovetop, beginning to sauté.

Diced beef and chopped onions cooking in a pan.

Add the lamb, stir to combine, and turn off the heat.

Chunks of beef and chopped onions are cooking in a pot, topped with a layer of flour.

Chunks of beef in a thick brown gravy simmering in a light blue Dutch oven on a stovetop.

Sprinkle the gravy sachets over the meat, stir, then add the boiling water and mix until thickened. Stir in the mixed vegetables.

A pot of stew with chunks of meat and brown gravy, topped with a pile of frozen mixed vegetables including peas, carrots, and corn.

A round glass pie dish lined with a sheet of uncooked pastry dough, with excess edges hanging over the sides. A bowl of mashed potatoes is visible in the background.

Line a greased pie dish with the pastry sheets, cutting to fit or patch as needed. Spoon the meat mixture into the pastry, top with the mashed potato and sprinkle over the cheese.

A pie dish lined with parchment paper containing a layer of mashed potatoes spread over a vegetable filling, prepared for baking.

Unbaked pie topped with mashed potatoes and shredded cheese, placed in a parchment-lined glass dish on a white countertop.

Fold over any overhanging pastry, then bake on the lower shelf of the oven for 30 minutes until both the pastry base and the potato top are golden.

Unbaked pie in a glass dish with a pastry crust, topped with mashed potatoes, shredded cheese, and black pepper.

Leave to cool for 10 minutes, then serve.

Recipe FAQs:

What other meats could I use?

This pie base recipe is also delicious with other roast meats such as beef or chicken.

What should I use if I don't have leftover mashed potato?

If you don't have leftover mashed potato, use frozen mashed potatoes or make mash from 2 large potatoes.

Storage:

Store any leftover Shepherd's Pie in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.

Shepherd's Pie can also be frozen in an airtight container in the freezer for up to three months. Defrost in the fridge overnight, then reheat in the oven.

Top tips:

Cut the pieces of lamb evenly in size and reasonably big to ensure it doesn't go chewy whilst baking.

Related Recipes:

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Roast Lamb Potato Top Shepherd's Pie

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

A flavoursome Shepherd's Pie made from leftover roast lamb cooked in a rich gravy sauce, encased in puff pastry, topped with mashed potato.

Ingredients

1 onion, finely diced
1 tsp dried mixed herbs
2 cups diced leftover roast lamb meat
2 roast meat gravy sachets
1 ½ cups boiling water
1 cup frozen mixed vegetables, thawed
2 puff pastry sheets
2 cups mashed potato
½ cup grated cheese

Instructions

Preheat your oven to 200°C fan bake.
Sauté the onion with a drizzle of oil, add the mixed herbs and cook, stirring over a medium heat until the onions are translucent.
Add the lamb, stir to combine, and turn off the heat. Sprinkle the gravy sachets over the meat, stir, then add the boiling water and mix until thickened. Stir in the mixed vegetables.
Line a greased pie dish with the pastry sheets, cutting to fit or patch as needed. Spoon the meat mixture into the pastry, top with the mashed potato and sprinkle over the cheese.
Fold over any overhanging pastry, then bake on the lower shelf of the oven for 30 minutes until both the pastry base and the potato top are golden.
Leave to cool for 10 minutes, then serve.

Notes

Cut the pieces of lamb evenly in size and reasonably big to ensure it doesn’t go chewy whilst baking.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 594Total Fat: 37gSaturated Fat: 15gUnsaturated Fat: 22gCholesterol: 137mgSodium: 533mgCarbohydrates: 26gFiber: 4gSugar: 3gProtein: 38g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya