No-fuss shepherd's pie

No-fuss shepherd's pie

We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe - here it is!

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Freezable

Freeze once assembled

Method

  1. Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
  2. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
  3. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving.
Try

Like this?

Try some of our other no-fuss recipes, Easy chicken tagine or No-fuss ham & crème fraîche tart .

PER SERVING

663 kcalories, protein 33g, carbohydrate 49g, fat 39 g, saturated fat 20g, fibre 0g, sugar 10g, salt 1.35 g

Recipe from Good Food magazine, March 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo 33_hertz

    19 February 2009

    33_hertz rated this recipe

    5 stars

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  • Binder photo caroline

    21 February 2009

    caroline rated and commented on this recipe

    5 stars

    A hearty classic - delish!

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  • Binder photo caroline

    21 February 2009

    caroline commented on this recipe

    A hearty classic - delish!

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  • Binder photo Jane

    22 February 2009

    Jane rated and commented on this recipe

    5 stars

    i love making this!

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  • Binder photo Paulette

    26 February 2009

    Paulette rated and commented on this recipe

    4 stars

    This was lovely, I sprinkled a few chilli flakes on top before I put the mash on and it tasted great. I'm going to make again at the weekend but do sweet potato on top.

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  • Binder photo Anita

    28 February 2009

    Anita rated this recipe

    5 stars

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  • Binder photo Jo

    03 March 2009

    Jo rated and commented on this recipe

    5 stars

    This is the best shepherds pie that i have ever done & loved it.

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  • Binder photo ravgirl4x4

    09 March 2009

    ravgirl4x4 rated and commented on this recipe

    5 stars

    Very popular with my family. I added just two carrots but also two small leeks and this gave the pie a lovely flavour. I'd definitely recommend this.

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  • Binder photo tijuana49

    09 March 2009

    tijuana49 rated and commented on this recipe

    5 stars

    Best shepherds pie ever, will definitely make again!

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  • Binder photo lozzalive

    11 March 2009

    lozzalive rated and commented on this recipe

    5 stars

    my family loved it it went down a treat thanks

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  • Binder photo Food Glorious Food

    17 March 2009

    Food Glorious Food rated and commented on this recipe

    5 stars

    soooo good! thanks for this recipe

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  • Binder photo hankmarving

    22 March 2009

    hankmarving rated and commented on this recipe

    5 stars

    luvley jubbly

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  • Binder photo LeighD71

    29 April 2009

    LeighD71 rated and commented on this recipe

    4 stars

    I actually made this and served in small individual pie dishes, husband absolutely loved this dish, now a firm favourite in our house.

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  • Binder photo ;o)mel>>>

    03 May 2009

    ;o)mel>>> rated and commented on this recipe

    5 stars

    lovely and dead easy to make, will do this next time for the mother in law should get some brownie points

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  • Binder photo Nessa

    30 May 2009

    Nessa rated and commented on this recipe

    5 stars

    A great shepherd's pie recipe. I used more carrots and a couple of parsnips when I made mine. It was delicious :D

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  • Binder photo cmf-foodfile

    11 June 2009

    cmf-foodfile commented on this recipe

    I usually leave the carrot out of the mix - just have plenty of mushroom and onions/leeks and tinned tomato and tomato puree in the mince mix. For the topping - I boil potato and carrots together, then mash it with defrosted frozen spinach nuggets and plenty of coarse mustard.

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  • Binder photo viv

    11 June 2009

    viv rated and commented on this recipe

    5 stars

    very good but I always add chopped celery and soften with the onion when frying. I also use this mixture when making pasties. Enjoy

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  • Binder photo Keitho

    12 June 2009

    Keitho rated and commented on this recipe

    5 stars

    Just made it tonight! Amazingly simple and it tastes amazing too! added salt and pepper to the mash and just a little flour to thicken the sauce.

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  • Binder photo melanie

    28 June 2009

    melanie rated and commented on this recipe

    5 stars

    I always use this recipe when making shepards pie, as it always works out lovely. My husband & daughter love it, & it tastes even better the next day reheated.

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  • Binder photo NutHazel

    18 July 2009

    NutHazel rated and commented on this recipe

    5 stars

    Brilliant, and very easy to make. I sometimes swap the lamb for beef mince and add some cheese to make a nice cottage pie!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Freezable

Freeze once assembled

Ingredients

  • 1 tbsp sunflower oil
  • 1 large onion , chopped
  • 2-3 medium carrots , chopped
  • 500g pack lamb mince
  • 2 tbsp tomato purée
  • large splash Worcestershire sauce
  • 500ml beef stock
  • 900g potatoes , cut into chunks
  • 85g butter
  • 3 tbsp milk
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PER SERVING

663 kcalories, protein 33g, carbohydrate 49g, fat 39 g, saturated fat 20g, fibre 0g, sugar 10g, salt 1.35 g

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