No-fuss shepherd's pie

No-fuss shepherd's pie

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(171 ratings)

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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

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

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keitho's picture
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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.

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

yurrnae's picture

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.

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

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

leighd71's picture
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I actually made this and served in small individual pie dishes, husband absolutely loved this dish, now a firm favourite in our house.

motoxgadge's picture
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luvley jubbly

bunzle's picture
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yeah this was really good, the ultimate shepherd's pie!

jmistovski's picture
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soooo good! thanks for this recipe

lozzalive's picture
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my family loved it it went down a treat thanks

tijuana49's picture
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Best shepherds pie ever, will definitely make again!

ravgirl4x4's picture
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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.

hamishmum's picture
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This is the best shepherds pie that i have ever done & loved it.

pyg1963's picture
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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.

janeybumface's picture
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i love making this!

cdujela's picture
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A hearty classic - delish!

cdujela's picture
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A hearty classic - delish!

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