No-fuss shepherd's pie

No-fuss shepherd's pie

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!

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Freezable

Freeze once assembled

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.
Try

Like this?

Try some of our other no-fuss recipes, Easy chicken tagine or No-fuss ham & crème fraîche tart .

PER SERVING

663 kcalories, protein 33g, carbohydrate 49g, fat 39 g, saturated fat 20g, fibre 0g, sugar 10g, salt 1.35 g

Recipe from Good Food magazine, March 2009.

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Latest comments and suggestions

Results 61-80

  • Binder photo Justine

    01 May 2010

    Justine commented on this recipe

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

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  • Binder photo povvy

    02 May 2010

    povvy rated and commented on this recipe

    5 stars

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

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  • Binder photo hjm_006

    03 May 2010

    hjm_006 rated this recipe

    4 stars

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  • Binder photo Jodie Richards

    18 May 2010

    Jodie Richards commented on this recipe

    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.

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  • Binder photo Jodie Richards

    18 May 2010

    Jodie Richards rated this recipe

    4 stars

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  • Binder photo LWills

    19 May 2010

    LWills rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Momble

    27 May 2010

    Momble rated and commented on this recipe

    5 stars

    Simple, quick, delicious

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  • Binder photo chelsea434

    24 June 2010

    chelsea434 rated and commented on this recipe

    5 stars

    this was yummy! i added mushrooms and bacon to mine, aswell as some red wine to give it extra flavour! delicious!

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  • Binder photo georgieoz

    11 July 2010

    georgieoz rated this recipe

    5 stars

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  • Binder photo Rinia

    13 July 2010

    Rinia rated and commented on this recipe

    5 stars

    I add courgettes and a dash of tomato ketchup. This recipe has never failed me and is a treat for anyone who likes hearty dishes.

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  • Binder photo paula

    12 August 2010

    paula rated and commented on this recipe

    5 stars

    i made this for a very fussy eater (my partner) and he cleaned the plate and had it for dinner next day.

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  • Binder photo fslbob

    12 August 2010

    fslbob commented on this recipe

    not a definitive shepherds pie never use mince lamb ground roast lamb

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  • Binder photo Shelley3774

    12 August 2010

    Shelley3774 commented on this recipe

    Tried this recipe tonight and it was delicious. Will definitely be making this again.

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  • Binder photo Allylou2002

    24 August 2010

    Allylou2002 rated and commented on this recipe

    4 stars

    Very yummy!!! Easy to cook and prepare!

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  • Binder photo hungrybear

    07 September 2010

    hungrybear rated and commented on this recipe

    4 stars

    used beef instead of lamb and red wine in place of worcestershire sauce, still yum yum

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  • Binder photo deek

    15 September 2010

    deek rated and commented on this recipe

    5 stars

    Such a tasty recipe, just learning to cook and it turned great! Could add a few more type of veg to add to it.

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  • Binder photo kalula

    21 September 2010

    kalula rated and commented on this recipe

    5 stars

    Family favourite!! altho, I have to add bake beans to it!!

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  • Binder photo Katalicious

    23 September 2010

    Katalicious rated and commented on this recipe

    5 stars

    Loved this. Was simple and plenty for me my partner and toddler! And enough to freeze a few small portions too. Would happily feed 4 adults on my estimate or more!

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  • Binder photo Catherine

    25 September 2010

    Catherine rated and commented on this recipe

    4 stars

    I made this just like the recipe and me, my husband and my two kids loved it. It was nice to have it with lamb instead of beef for a change and will definitely make it again!

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  • Binder photo Beckx

    26 September 2010

    Beckx rated and commented on this recipe

    5 stars

    Great recipe made a few changes, added a tin of chopped tomatoes and some celery and added slightly less stock tasted great.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Freezable

Freeze once assembled

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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PER SERVING

663 kcalories, protein 33g, carbohydrate 49g, fat 39 g, saturated fat 20g, fibre 0g, sugar 10g, salt 1.35 g

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