Leftover lamb & potato pie

This spin on cottage pie is a great way of using up leftover meat and potatoes

  • Prep:5 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 682
  • fat 36g
  • saturates 16g
  • carbs 39g
  • sugars 5g
  • fibre 4g
  • protein 47g
  • salt 1g


  • leftover lamb, about 200g-300g/7oz-11oz
  • 100g leftover gravy, if you have any, or a splash of lamb stock
  • leftover potatoes, about 250g/9oz
  • 50g cheese, grated
  • 2 tbsp breadcrumbs, with mixed herbs


  1. Heat oven to 200C/180C fan/gas 6. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes. Pour over some gravy, or if there’s none left, just a bit of stock to moisten. Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge. If you’ve got any greens leftover, then quickly stir-fry to reheat and serve alongside.

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