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No-fuss shepherd's pie

No-fuss shepherd's pie

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(199 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

  • kcalories663
  • fat39g
  • saturates20g
  • carbs49g
  • sugars10g
  • fibre5g
  • protein33g
  • salt1.35g
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Ingredients

  • 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

    Onion

    un-yun

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

  • 2-3 medium carrots, chopped

    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

    po-tate-oh

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

  • 85g 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…

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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.

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Comments, questions and tips

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Comments (224)

andygardiner's picture
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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
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Great recipe - even nicer when made with pork mince

nanajan's picture
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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
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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
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whoops... forgot to rate! fab dish!

mummybailey's picture
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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
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Far too much mash but still lovely!

gemzhere's picture
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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
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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
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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!

lilyleo's picture
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Great recipe. I also used a couple of small fresh leeks ... delicious and easy. Would suggest tho' that the cooking time in the oven be revised. Mine took about 40 minutes to bubble nicely.

simongre's picture
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ps - and makes the mix a bit thicker rather than a bit runny

simongre's picture
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Very good recipe, I use abuot 2 table spoons of flour before I put in the puree and only use 300ml of stock instead of 500ml tastes the same but reduces the cooking time. Excellent

harritom11's picture
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really yummy!!

emmatur's picture
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I loved this receipe, it was lovely and tasty and even the children liked it and we enjoyed seconds.

northernminx's picture

I thought this was very bland - my mum makes better.
if you want a fab recipe try the 'spiced parsnip shepherd pies' one from this website and you'll never want to make this one again!

leahfwood's picture

Love this recipe! Keep tweaking it, as use half sweet potatoes & half maris, and add red wine to the stock.

michael19's picture
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Best Shepherds Pie recipe I have tried....loved it

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