Shepherds pie and baked beans

This is the perfect recipe for using up leftover lamb, and Paul Bloxhams homemade baked beans are the ideal accompaniment
By Paul Bloxham
Shepherds pie and baked beans
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the lamb mixture

  • 1 kg leftover cooked lamb shoulder, (bone in)
  • 250 ml veal stock
  • 200 g peas
  • 2 carrots, finely chopped
  • 150 g swede, finely chopped
  • 1 beef or 3 plum tomatoes, peeled, seeds removed, chopped
  • 1 banana shallot, finely chopped
  • 1 cloves garlic, crushed
  • 1 tbsp chopped thyme
  • 1 lemon, zest only
  • arrowroot, for thickening (optional)

For the potato topping

  • 6 large floury potatoes, peeled and quartered
  • 100 ml milk
  • 150 g soft goats' cheese
  • 1 tbsp butter

For the baked beans

  • 100 g lardons bacon
  • 2 banana shallots, chopped
  • 150 ml tomato ketchup
  • 100 ml beer
  • 50 ml pomegranate molasses
  • 1 tbsp dijon mustard
  • 1 tbsp dark brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 x 400g cans haricot beans, drained and rinsed


1. For the potato topping: cook the potatoes in a pan of boiling salted water for 10-12 minutes, or until tender. Drain well, then pass the potatoes through a potato ricer into a bowl.

2. Stir in the milk, goat's cheese and butter until smooth and creamy. Season to taste with salt and freshly ground black pepper. Cover the bowl with aluminium foil to keep the mixture warm.

3. Preheat the oven to 200C/180C fan/gas 6.

4. For the baked beans: fry the bacon and shallots in a large pan over a medium heat for 3-4 minutes, or until golden-brown. Add all of the remaining baked bean ingredients and bring to a simmer. Transfer the mixture to a baking dish and bake for 1 hour, or until the mixture is thickened.

5. For the lamb mixture: shred the lamb meat from the bones and chop into bite-sized pieces. Place into a large pan and add the veal stock.

6. Meanwhile, blanch the peas in a pan of boiling water for about a minute, then drain and add to the pan with the lamb. Add the carrots, swede, tomatoes, garlic, shallot and lemon zest and bring to the boil to heat through. If the mixture is too watery, thicken with a little bit of arrowroot loosened with a splash of water.

7. Spoon the lamb mixture into a gratin dish and spoon or pipe over the potato mixture, making sure all of the lamb is covered. Bake for 35-40 minutes, or until golden-brown and bubbling.

8. To serve, spoon the shepherds pie onto dishes and spoon the baked beans alongside.

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