That’s especially true for Chris Poremba and his recipe for Shepherd’s Pie, which his family always made the week after Easter with the leftover lamb from their holiday dinner.

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In the U.S., a shepherd’s pie is more like a casserole, and it’s a great way to use up any kind of leftover meat, from a pork tenderloin to beef pot roast or even a smoked turkey.

2 1/2 cups hot vegetable stock. 1 (15-ounce) can of green beans, drained and rinsed. 1/3 cup pitted black olives. 2 preserved lemons, quartered. 1/2 small bunch of fresh oregano, leaves chopped ...

Note: If you use anything other than lamb, it goes from being a shepherd’s pie to a cottage pie. Cottage pie is in fact a precursor to shepherd’s pie, originating in the 18th century to help ...