No-fuss shepherd's pie

No-fuss shepherd's pie

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(215 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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angeloalbertini
4th Oct, 2012
look very delicious.... chep chep...I want a pie :((....memory foam mattress
GingerSpiced
17th Sep, 2012
5.05
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
17th Sep, 2012
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
12th Sep, 2012
5.05
Very easy and delicious! We'll definitely have this pie soon again!
conradfood
2nd Sep, 2012
I have just made this shepards pie, but with chees on top and a spash of stout in the stock, it was lovely.
sazy123
18th Jul, 2012
5.05
Fab recipe defo 5 stars
fodderboy
11th Jul, 2012
This was easy to make and very taste and im just a learner
linzismith20
22nd Jun, 2012
love this recipe, made it quite a few times but tonight i am going to try it with sweet potato mash :-)
sabeen
8th Jun, 2012
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
6th May, 2012
5.05
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.

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