No-fuss shepherd's pie

No-fuss shepherd's pie

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(211 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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

  • kcal663
  • fat39g
  • saturates20g
  • carbs49g
  • sugars10g
  • fibre5g
  • protein33g
  • salt1.35g
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Ingredients

  • 1 tbsp sunflower oil
    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
    Onion

    Onion

    un-yun

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

  • 2-3 medium carrots, chopped
    Carrot

    Carrot

    ka-rot

    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
    Potato

    Potato

    po-tate-oh

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

  • 85g butter
    Butter

    Butter

    butt-err

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

  • 3 tbsp milk

    Milk

    mill-k

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

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.

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Comments (232)

littleredflutterby's picture

Really lovely family staple. I have made a lot of different variations but this one always gets the most thumbs up. It's even better reheated in the oven the next day.

missflops's picture
5

Very tasty dish considering there are so few ingredients. Easy to make and good comfort food.

souplover's picture
5

Made this but added extra carrots.Also added peas.The only cheese I had was cheddar with pickled onion and chives.It was delicious!!!!!!Had it the following day and it was just as good.!!!

snoozey75's picture
5

So easy to follow. And adapted it second time around...
Thank you!
Used a Bag of preprepared diced carrot and swede rather than carrot alone.
Did add a glug of red wine before adding the stock.
Used more Worcester sauce than suggested.
Served with peas.
Did do extra gravy just for peas.
Stuffed happy bellies here!

snoozey75's picture
5

So easy to follow. And adapted it second time around...
Thank you!
Used a Bag of preprepared diced carrot and swede rather than carrot alone.
Did add a glug of red wine before adding the stock.
Used more Worcester sauce than suggested.
Served with peas.
Did do extra gravy just for peas.
Stuffed happy bellies here!

oscarwotto's picture
3

The prep time, if you include all the peeling, chopping and then really sweat the veg down and brown the meat off properly is more like 30 minutes, not the 15 minutes the recipe suggests.

jimiskewl's picture
5

Simple and a big hit with the kids. We had it for Sunday lunch in lieu of a roast and it was great served with some peas.

Added several large splashes of Worcestershire sauce, some seasoning and finished off under the grill. Yum!

angeloalbertini's picture

look very delicious.... chep chep...I want a pie :((....

GingerSpiced's picture
5

Love this recipe, except I do a cottage pie version as I don't like lamb mince. Boyfriend loves this dish! I also sprinkle cheddar on top.

missus_wife's picture

I made this tonight and it came out great. My husband loved it and my flatmate who is a fussy eater cleaned her plate! I'm American and this was my first shepherd's pie, so I'm quite pleased. I stuck to the recipe except I grated in two courgettes. I also grated a little parmesan over the mash.

astoelli's picture
5

Very easy and delicious! We'll definitely have this pie soon again!

conradfood's picture

I have just made this shepards pie, but with chees on top and a spash of stout in the stock, it was lovely.

sazy123's picture
5

Fab recipe defo 5 stars

fodderboy's picture

This was easy to make and very taste and im just a learner

linzismith20's picture

love this recipe, made it quite a few times but tonight i am going to try it with sweet potato mash :-)

sabeen's picture

This is an easy to follow recipe and turns out well everytime. Its hard to mess it up. It goes down a treat at our place. I have in occasion added some indian spices to flavour the mince.

jonbates123's picture
5

Very easy, and delicious! I cooked this last night for my girfriend who has never had shepherds pie before, and she loved it. I put some grated cheddar cheese into the mash after making it, and then also grilled some more cheddar cheese on the top of the mash once it had finished baking in the oven, it was scrummy.

cath79's picture
5

Really tasty, definitely the best Shepherds Pie I've tasted.

afgilbert's picture
3

Really lacked flavour and interest. I suppose because it is quick. There is a Gary Rhodes recipe which involves reducing red wine. That recipe is more time consuming, but tastes better.

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