Leftover lamb shepherd’s pie recipe

Lamb Shepherd's Pie - Rick Stein's Food Stories

As featured in the first episode of Rick Stein’s Food Stories, this is Rick’s shepherd’s pie recipe. Which just so happens to be his family’s recipe – cooked regularly by his mum when he was growing up. Follow Rick’s recipe that using leftover roast lamb to recreate this homely dish to share around your table. The comforting gem is also on the menu for you to try at St Petroc’s Bistro in Padstow and our pub, The Cornish Arms.

Ingredients for Rick’s leftover lamb shepherd’s pie recipe


  • 2 tbsp oil
  • 1 large onion, chopped
  • 3 large carrots, peeled and cut into 2cm dice
  • 2 cloves of garlic, chopped
  • 100ml red wine
  • 150ml lamb, chicken or beef stick or leftover gravy
  • Small sprig of rosemary
  • 1 tbsp Worcestershire sauce
  • 1 tsp redcurrant jelly
  • 2 tbsp tomato paste
  • 500g leftover lamb, chopped or shredded (if slow roasted)
  • 150g fresh or frozen peas
  • Salt and pepper
  • Small handful flat leaf parsley, chopped
  • 1 kg potatoes, such as Maris Piper, peeled and diced
  • 50g butter
  • 60ml double cream
  • Salt and pepper

How to make Rick’s leftover lamb shepherd’s pie recipe

  1. Heat the oil in a shallow casserole pan or saucepan over a medium heat and gently fry the onion, garlic and carrots to soften for about 5-6 minutes.
  2. Add the red wine and tomato paste and bring up to a boil, turn down to a simmer and add the stock or gravy, Worcestershire sauce, redcurrant jelly and the sprig of rosemary. Then add the lamb meat and the peas and season with salt and pepper. Simmer gently while you prepare the potatoes.
  3. Preheat the oven to 200c/180c fan. Boil the potatoes in salted water for 10-12 minutes until tender, drain in a colander and heat the butter and cream in the pan and rice the potatoes into the pan or add the potatoes and mash. Season with salt and pepper. 
  4. If you’re not using a casserole pan, transfer the lamb mixture into an ovenproof pie dish and top with the mashed potato and fluff up with a fork. Transfer to the oven and cook for about 25 minutes until golden and bubbling and serve with mint sauce and leafy greens or green beans.

Happy cooking


Charlie Stein’s wine pairing

Comfort food needs comfort wine. Something juicy and easy drinking to match the rich tomato and mince base, I’m thinking a Chilean Merlot. Errazuriz Estate do a very decent one.

Pre-order the book

Rick’s new book, Rick Stein’s Food Stories, accompanies the BBC Two TV series of the same name which celebrates his favourite recipes from recent travels around the UK – including Cumbria, Belfast, Bristol and Birmingham. Pre-order a signed copy from our online shop.