Spring festivities roast lamb leftovers can take a while to get through, so here’s an option to make a second dish with what’s left, after at least the 2^nd day of enjoying the initial preparation, with a colorful Mediterranean twist !

Shepherd’s pie, as opposed to Cottage pie, is made with lamb or mutton, while the second is made with beef or veal and both of these dishes are typically British, Irish and Scottish, which are all coastal countries, so the Mediterranean twist simply adapts an already traditional and well appreciated dish into something different and more “southern” in flavor and spirit.

Think of it as a LEGO meal, part assembly, using the leftover lamb meat and potatoes and broth and part new creative endeavor, adding the more Mediterranean elements such as fried peppers, onions, garlic and herbs to create a meaty and saucy bottom layer, a sliced roasted potato middle layer and a creamy and flavorful herbs & garlic mashed potato topping.

Lamb is always expensive, especially during the spring holiday season and being able to extend the meal to a 3^rd or 4^th day is always welcome, even if it requires starting up a whole new preparation.

The ratio is half meat with vegetables and half potato topping, which is actually one third sliced roasted potatoes in the middle and two-thirds of a mashed topping, but of course feel free to make more mashed topping if you don’t have enough or run out of pre-roasted potatoes.

The meat used is the previously roasted lamb, that later is pulled apart or shredded and then recombined with more vegetables and simmered in the thickened sauce. I’ve always had a preference for more rustic shredded meats to ground meats but if you prefer something smoother, feel free to simply hand-chop up the shredded meat until a bit finer, simply using a kitchen knife.

I automatically make this dish on day 3 of a holiday lamb meal and perhaps you will too … :)