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Leftover roast lamb shepherd's pie

Leftover roast lamb shepherd's pie


This classic pie makes an easy dinner and is perfect for using up leftovers from your Sunday roast

  • Feeds 6 Feeds 6
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    1507kj 360kcal
  • Fat
    Med 23%
  • Saturates
    Med 26%
  • Sugar
    Low 7%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 28g

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Big Bag Option


  • 1 tbsp rapeseed oil
  • 2 leeks, sliced
  • 300g roast lamb, chopped
  • 1 tbsp mint sauce, plus extra to serve
  • 2 tbsp Co-op plain white flour
  • 100ml red wine or extra stock
  • 300ml lamb or beef stock, made with 1 reduced-salt stock cube
  • 200g cooked green veg
  • 400g roast or boiled potatoes, chopped
  • 200g cooked carrots or parsnips, chopped
  • 100g cooked green peas
  • 50g Co-op British mature Cheddar, grated
  • 300g savoy cabbage, shredded


  1. Preheat the oven to 200oC/fan 180oC/gas 6
  2. Heat the oil in a large frying pan over a medium heat
  3. Add the leek and cook for 2-3 mins, until beginning to soften
  4. Add the cooked lamb and mint sauce, and season
  5. Sprinkle in the flour and stir well to coat
  6. Pour in the red wine or 100ml extra stock, stirring constantly. When combined, stir in the 300ml stock
  7. Bring to a simmer and cook for 5-6 mins, until the gravy is starting to thicken
  8. Stir in the cooked green veg, then tip everything into a large roasting dish
  9. Put the cooked potatoes, carrots or parsnips, and peas into a large bowl, and roughly mix together
  10. Season, then mix through half the cheese
  11. Spread the veggies over the filling and sprinkle with the remaining cheese
  12. Bake for 45-50 mins, until golden and bubbling, then leave to sit for 5 mins
  13. Meanwhile, steam the cabbage for 5 mins or until tender
  14. Serve the pie with the cabbage and extra mint sauce on the side

Follow guidelines for storing and reheating your leftovers

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