No-fuss shepherd's pie

No-fuss shepherd's pie

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(191 ratings)

By

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4

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!

Nutrition and extra info

Additional info

  • Freeze once assembled
Nutrition info

Nutrition per serving

kcalories
663
protein
33g
carbs
49g
fat
39g
saturates
20g
fibre
5g
sugar
10g
salt
1.35g
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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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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.

Recipe from Good Food magazine, March 2009

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Comments, questions and tips

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Comments

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carla89's picture

I add a tsp of rosemary and time to the mixture...is devine!

cyclefly's picture
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Very simple recipe, unfortunately it is also very boring.

JMTD77's picture

Seems a few people found this a little 'sloppy' as they put, maybe a bit more liquid than wanted. Either reduce down the amount of stock you're using at the start or cook it out longer so that more of the liquid/sauce reduces. If part one, go from 500ml to about 250/300ml. If the second option, just take that bit of extra time if you aren't in a rush, reducing it and cooking it down more will add extra depth to the flavor too.

NoPickedOnions's picture
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Great shepherds pie I added mushrooms to mine as well but like others to much liquid. Adding 2 tablespoons of flour did the trick.

callum2903's picture

Really good. Would would recommend using a slotted spoon when putting in the mince mix. Its really nice to cook it in a lot of stock, but this was you can easily adjust the gravy ratio in your final dish :)

geethuweb's picture
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nice

CalMamaCook's picture
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This is the same as the recipe my mum has used for the last 45 years, so already well tested by us. I looked this up as I was out of Worchester sauce and was looking for an alternative recipe without... well I used this and a tbsp anchovy paste and tbsp soy sauce instead, remarkably the taste was very similar and still very good! Recommend

Skynorth's picture

A good, no frills recipe. But why use beef stock cubes rather than lamb?

helen90's picture
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Tried this for the first time this evening - delicious, will make again. Found the mince was still a bit runny after 40 mins so thickened with cornflour before putting in the ovenproof dish. Served with steamed kale and broccoli.

georgelikescake's picture
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Made this last week and thought it was delicious... I haven't eaten shepherds pie for years but plan to make this a lot more often now! So simple to make.

I substituted about a third of the potato topping for sweet potatoes which was nice and also added half a can of beans to the filling. Served with tenderstem broccoli and kale. Very moreish!

dazzlingjessie's picture

@Poonagirl actually a shepherds pie was lamb hence the name shepherds pie a cottage pie was beef you couldn't call it shepherds pie if it was beef. My grandad cleared this up for me when I was younger as he was a farmer in Norfolk. Always used to get these mixed up. Looking forward to trying this tonight ☺️

Poonagirl's picture

I think the name has been lost over the years....A shepherds pie was mince and veg covered in potato mash....a cottage pie was left over lamb and veg with a pastry base and a potato mash topping. A cottage pie has a lot less gravy for obvious reasons, but very tasty, and very tidy.

Working Mummy's picture
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Made a vegartarian version of this today, using quorn mince, went down well with both hubby and son (aged 6). Added peas to the mixture and grated cheddar cheese over the top before putting in the oven. I did think there was too much stock and so held some back when transferring to the oven dish so that it wasn't too sloppy. Very tasty, will make more next time to freeze.

jbenyon's picture
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I made this for tonight's supper but found it extremely sloppy. As per the other comments, it certainly needs bulking up, a lot as 2 cups of stock seems excessive. Taste was good but I might check out some other BBC recipes instead of this one.

annaloufood's picture

Absolutely yummy! I added a few mushrooms to bulk it out a bit and found I needed more potato to cover the mince (about 1-1.2kg).

Amyfoodie's picture

Very tasty and simple to make. Just added 1 stick finely chopped celery and garlic in at the beginning with the other veg for flavour and left the lid off when simmering to allow it to reduce (would have been too watery otherwise). And of course grated cheddar on top! I divided it into 4 small containers for the freezer, perfect for an easy meal after work.

Moboduncan's picture

Really easy, quick and tasty. My kids and their friend gobbled it down. Result all round. Just added grated cheese to the top. My daughter didn't even ask for ketchup to go with it!

Lucy5's picture
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Amazing shepherds pie, best ive ever had.

stephenarichardon's picture

Great recipe. I like to add beaten egg and cheese to the top. Really nice

cshobbs's picture
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Excellent!
Next time I will use slightly less potato. Great with grated cheddar sprinkled over the top and browned under the grill.

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