No-fuss shepherd's pie

No-fuss shepherd's pie

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(207 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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Comments (232)

lwills's picture
5

First time ever making shephards pie, and it was fantastic! I added swede into the mash and mushrooms and a few fresh tomatoes to the sauce, trying to be healthier!

jodierichards's picture
4

The flavour was great, i reduced it for 10 extra miniutes and added 2 tsps of bovril. Was a massive hit with my partner who says his mum makes the best Shepherd pie.

povvy4's picture
5

family said best shepards pie they've ever tasted so its a winner!!

ju5t1new's picture

This is fabulous. I have never tasted shepherds pie that tastes this good!

caz21b's picture
5

A great classic dish - if you're a marmite lover add some to the mashed potato - it tastes great and gives an even browner toasted finish.

rjhare's picture
5

This is a great recipe.

I added fresh chopped rosemary (about a teaspoon) on one occasion and another time I added fresh chopped thyme (again, about a teaspoon) Finally, I combined the two. If nothing else, it smells fantastic!!

wendy987's picture
5

Scrummy! Remember to remove the excess fat after cooking the lamb.

ludzkows's picture

Loved it but It took more then 1h cooking time to be absolutley perfect:)

andygardiner's picture
5

made this yesterday, but with beef mince. mad the topping with half and half pots and sweet pots. delicious, served with steamed sprouts.

gazman's picture
4

Great recipe - even nicer when made with pork mince

nanajan's picture
5

O yes, this was easy and very tasty,I also put mushrooms in, and I put into individual bowls ,as the dish I had was to large for this recipe,I will definitely make this dish again,and iam going to forward this on my daughter in canada

ellieking's picture

This is really yummy! I love making shepherd’s pie and freezing it so I can enjoy another portion the next week. Try heating the milk before adding it to the mash for truly creamy mash!

I came across a recipe for bangers and mash in a spicy gravy which I’m going to try tonight! This website has some great recipes and good cooking cheats too! www.lovepotatoes.co.uk

mrs_hotspur's picture
5

Forgot to comment - absolutely gorgeous recipe, I also used quite a few drops of tabasco sauce as per Ruby and Shaedon's suggestions. Gorgeous!

mummybailey's picture
5

whoops... forgot to rate! fab dish!

mummybailey's picture
5

This is a family favorite...its so easy to make for a mid week meal after a hard days work!..... i always add peas!!

slippery_chimp's picture
4

Far too much mash but still lovely!

gemzhere's picture
4

we loved this but for me there was a bit too much stock, however my partner enjoyed getting a piece of bread and running it around the plate. the kids wolfed it down and it was perfect on such a cold night

jojo-jojo's picture
5

This is a fantastic recipe. I use minced beef instead of lamb and add a heaped desertspoon of flour into the mix along with the tomato puree and worcestershire sauce to make a lovely rich sauce.

I haven't yet used mushrooms in it, but I plan to and use less stock as mushrooms give out a lot of water :)

butlins12's picture
5

Did a Caribbean twist on this, by replacing the mashed potato with sweet potato mash, and adding two tablespoons of jerk marinade (I used Walkerswood), and my Jamaican wife loved it!

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