No-fuss shepherd's pie

No-fuss shepherd's pie

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(216 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, questions and tips

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CailinLondon
3rd Mar, 2013
3.8
Really tasty, simple comfort food. The fact that it can be cooked straight from frozen makes it a great back-up to have in the freezer.
helers
28th Feb, 2013
5.05
Good recipe, added some rosemary and thyme and my secret ingredient a spoonful of horseradish to the mash.
frowne
20th Feb, 2013
4.05
Amazing recipe - so delicious
hwhlee
30th Jan, 2013
Love love love it. Brill recipe to use up all the veggies in your fridge that have seen better days.very hearty dish and a keeper in the recipe tin!
hwhlee
30th Jan, 2013
Love love love it. Brill recipe to use up all the veggies in your fridge that have seen better days.very hearty dish and a keeper in the recipe tin!
lynmarie87
25th Jan, 2013
5.05
Made this tonight and loved it, will defo cook again. Lots of left overs for tomorrow, only thing I would make extra stock as mine seemed to dry up, other than that Delish!
toniab
24th Jan, 2013
5.05
Excellent quick recipe - so easy and tastes just like a proper shepherds pie should!
jessicarichardson
20th Jan, 2013
This is a great shepherds pie recipe. The only change we made was to add a generous teaspoon of dried rosemary. DELICIOUS. Will definitely make this again.
ness1968
15th Jan, 2013
5.05
Made this tonight. Yum yum yum very nice indeed
suzieq1601
10th Dec, 2012
Gorgeous, and v v simple! Lots of mature cheddar on top for the last 20 mins though :)

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