No-fuss shepherd's pie

No-fuss shepherd's pie

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(198 ratings)

Prep: 15 mins Cook: 1 hr


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

  • Freeze once assembled

Nutrition per serving

  • kcalories663
  • fat39g
  • saturates20g
  • carbs49g
  • sugars10g
  • fibre5g
  • protein33g
  • salt1.35g
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  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2-3 medium carrots, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 500g pack lamb mince
  • 2 tbsp tomato purée
  • large splash Worcestershire sauce
  • 500ml beef stock
  • 900g potato, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 85g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

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  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.

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Comments (224)

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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Next time I will use slightly less potato. Great with grated cheddar sprinkled over the top and browned under the grill.

wigbatt's picture

Did this last night for the wife, went down a storm, having the left overs tonight! I added a tin of chopped tomatoes to the recipe and just cooked it down for longer than stated, so that there wasn't too much moisture in the pan, I also added a lot more than 85g of butter to the tatties, buttery mash is always best and baked it in the oven with another few small nobs of butter on top! Crisped up lovely and will be happy to do this again and play about with different additions to my taste at the time of cooking!

JoSigal's picture

Exactly what I was looking for. I followed recipe initially but then read other comments so decided to throw in a little frozen garlic to the lamb/gravy at the end and a little horseradish to the potato (which I often do). I left out milk as it was kosher - but really enjoyed cooking something so simple. I bet I get asked for the recipe!

slowhandstan's picture

I love this recipe and enjoy varying it. Recently I added a tin of chickpeas while on the stove for the last 10 minutes. An awesome addition...

eggshelly's picture

I've just made this, followed the recipe, found it to be quite watery so I added a little cornflour! tasted amazing straight away and have made some to freeze. Nice, easy, no fuss :)

dazzlingjessie's picture

I might add the cornflour when I make this then. Thanks for the tip.

holliehobbie's picture

I cooked the sauce a little longer after the lid came off. A flash under the grill made all the difference to crispen up the top. I also added a bit of fresh time and celery and in the cooking and a dash of parsley to serve. This will be my new family shepherd pie for ease, originality great taste, especially the next day.

tedz's picture

Way, way too much liquid. Resulted in a third of the sauce uncovered as mash half-sank into the sauce and would not spread. Semi-disaster.

chefdicko's picture
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Very nice added some bacon, garlic and thyme

orangedrops's picture

A really easy and tasty recipe.
I didn't have any worcestershire sauce so also added a finely chopped anchovy fillet, a teaspoon of brown sugar and balsamic vinegar instead.
Following the tip of another reader, I fried a clove of chopped garlic to the mince before adding the stock, which added to the taste.

LondonR's picture

Super easy...
I'm leaving it overnight in the fridge to make sure all flavours combine together. Should be good.
Easy to follow and cook.

oliver house's picture

Very easy to make and super-tasty. My wife and I loved it and our nephews did too! A real family success.

minty88's picture

Tasty! Easy! Great mid week family dinner!

jocjoc's picture
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Very nice. Added celery with the carrots then chucked in a little dried thyme and rosemary? Will definitely be making again

theedjit's picture
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Fantastic meal, easy easy easy. My 6 year old son scoffed his and the plate was clean. He give me 10/10 and thumbs up. What more can I say.

theedjit's picture
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Fantastic meal, easy easy easy. My 6 year old son scoffed it and I got 10/10 and thumbs up. What more can I say.


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