There are few things more comforting for lamb lovers, than a decent Shepherd's pie!
After cooking an enormous (for us!) leg of lamb, I really wanted to make the most of the leftovers in a tasty dish everyone would love, including using up the lamb stock I had made from the bones too (although a decent lamb stock cube will do a good job too).
Shepherd's pie is such a classic way of using up roast leftovers, and really did ours justice. We like to cook our lamb leg roasts pink, and after braising in the sauce the meat leftovers came out really tender cooked this way, so I'd highly recommend it. I usually make Shepherd's pie from raw minced lamb, as there aren't generally enough leftovers after a roast for a decent-sized pie, but it's definitely worth making extra for this!
