Shepherd’s Pie: what to do with leftover lamb
As usual in my kitchen, after celebrating Jewish New Year’s Eve, I had lamb and roasted potato leftovers I did not know what to do with. We had a great holiday leg of lamb roast meal. The lamb might be great the first time around, warming it up or eating it cold just don’t cut it for me. It is quite fatty meat no matter how much you trim it, and the second round is “passable” at best.
Here comes to action the Irish with their great pub culture and tradition. The best baked dish you can get in an Irish pub is a classic shepherd’s pie: lamb leftovers finely chopped covered with mashed or roasted potatoes, and baked for a short while for the flavors to blend.
Ingredients
- 1½ lb potatoes, mashed or roasted
- 1½ lb pre-cooked lamb meat, chopped (roughly ¼” x ¼” pieces)
- 1 leek (white portion only) coarsely chopped
- 1 large carrot, peeled, halved length-wise and chopped
- 2 celery stalks, chopped
- 2 Tbsp olive oil
- 1½ Tbsp flour
- 1 cup beef, vegetable or chicken stock
- ½ cup red wine
- 1 Tbsp finely chopped fresh thyme
- Dash of freshly ground nutmeg
- Salt and pepper to taste
- 2 Tbsp butter cut into pieces
Preparation
- Preheat oven to 400°F
- In a large skillet or a wok heat the oil over medium-low heat and add the leek, carrot and celery. Cook stirring from time to time, until softened, 10 to 15 minutes.
- Increase the heat to medium and add the lamb. Cook for roughly 5 minutes, till the lamb is evenly brown. Spoon off excess fat.
- Add the flour and cook, stirring occasionally, for about 3 minutes
The flour will absorb any liquids and brown a bit, creating a roue - Add the liquids and spices, reduce the heat, and let simmer for several minutes, stirring occasionally, till thickened.
- Cool for several minutes, then place the meat mixture in a 9” baking dish.
square, round or oval is up to you - Place the mashed or roasted potatoes over the meat mixture, creating “designs” or simply spreading evenly.
- Disperse the butter over the potatoes.
- Place on middle rack in the oven, and bake for about 30 minutes until potatoes are golden and meat is heated through.
- Cool slightly, and serve!
Notes
- Don’t know how to make mashed potatoes? I will post my favorite mashed potato recipe soon.
- Have beef leftovers and not lamb? Just replace the lamb, and you have Cottage Pie, another English classic.
- No leftovers but still want pie? Use ground lamb or beef, and just cook them about 10 minutes more, so they are thoroughly cooked.
- If using dried thyme, replace 1 Tbsp with 1 tsp.
- If you like rosemary or other herbs, feel free to add them to the dish. It will not be a classic shepherd’s pie, but it will taste great!
- Be careful when adding salt and pepper. Since you are using pre-cooked meat, chances are it is already flavored adequately for the dish.
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