Quick and easy Shepherd’s Pie for your left over Easter Lamb

Posted on 23/03/2016 08:21, by Emma Newman-Young



  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 carrots, chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp fresh thyme leaves
  • 75ml red wine
  • 500g leftover slow-roast lamb, shredded
  • 100ml lamb or chicken stock
  • 2 tbsp Worcestershire sauce
  • 3 tbsp tomato ketchup
  • 1 tbsp tomato purée
  • 800g floury potatoes, cubed
  • 3 tbsp butter
  • Splash of semi-skimmed milk


  • Pre-heat the oven to 200°C/fan180°C.
  • Heat the olive oil in a large frying pan and gently cook the onion, carrots, and garlic for 10-12 minutes until tender.
  • Add the thyme and red wine, then simmer for 2-3 minutes. 
  • Add the leftover lamb stock, Worcestershire sauce, ketchup, tomato purée and seasoning, then simmer gently for 15 minutes until the mixture has reduced.
  • Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender when pierced with a fork. 
  • Drain, return the potatoes to the pan and mash with the butter and milk until smooth. 
  • Place the lamb mixture in a 1.5 litre ovenproof dish and top with the mash. 
  • Bake in the oven for 20-25 minutes until golden on top and bubbling.

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