No-fuss shepherd's pie

No-fuss shepherd's pie

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(237 ratings)

Prep: 15 mins Cook: 1 hr


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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  • 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



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

  • 2-3 medium carrots, chopped



    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



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

  • 85g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  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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Clare B
18th Aug, 2016
Hi. How did the mozzarella work out? I'm just making this and am thinking on adding some in?
12th Jul, 2016
i made this and i put cheddar cheese on the top it went all crispy and was really nice you should defiantly try this
17th Apr, 2016
I brown the mince first then drain off all the fat. I used lamb stock about 300mls and added some thyme. Love it.
3rd Apr, 2016
I too halved the stock,added peas to the mixture and added feta cheese to the mash,delicious!
1st Apr, 2016
Been making this for a while now and it's a favourite in our house. Would strongly recommend a serious cheese injection in the mash, I usually add an obscene amount of extra mature cheddar and it really makes this dish. Definitely not sloppy, but I probably cook for at least 20 minutes uncovered which reduces the consistency beautifully. Salivating just thinking about it...
31st Mar, 2016
Needs 2 large onions or add a few spring onion leaves and tablespoon plain flour At least 1 and a half tablespoons Worcestershire sauce and the mash needs lots of pepper and salt in mash, and more milk. Lamb cube and a Bovril cube shake of mixed herbs and a few frozen peas. Cook the mince a bit then add your onions and then you don't need sunflower oil as lamb is fatty enough to fry the onions.
15th Feb, 2016
Tasty and fairly quick. Will be adding to list of trusted recipes.
7th Jan, 2016
Made this tonight and really enjoyed it. After reading comments that it can be sloppy at times I only added 250ml of the stock & also a tbsp of beef gravy granules, which thickened it up perfectly and added extra flavour. Definitely making again :)
2nd Jan, 2016
Yes it will be "sloppy" if you don't reduce it before transfering to the dish. The people who say this is boring (of course it is theres nothing to make it interesting) need to smash a load of parmesan and garlic in the mash. Try adding some bovril beefy as well as the standard beef stock. This is a perfect basis from which to start you own version of a shepherds pie - it just needs some messing around with.
22nd Sep, 2015
Simple and delicious. I think the 20 minutes of cooking without the lid on probably reduced the "sloppiness" perfectly and intensified the flavours.


21st Aug, 2014
If you're making this to freeze, do you cook completely and then freeze or should you freeze it before it goes in the oven?
10th Nov, 2013
I do not own an oven proof dish, would it be possible to make this in several mugs?
goodfoodteam's picture
13th May, 2014
Hi there. Good value ovenproof dishes are widely available, we would suggest investing in one as they are useful for many recipes. Thanks.
30th Apr, 2014
They are not expensive, buy one for a few quid from asda or the like, you don't need a le creuset one or anything! I can't see your average mug withstanding the heat of an oven very well!
14th Oct, 2013
I think the prep time of 15 mins is optimistic! Maybe edit that to 50 mins and cook time 25 mins? Otherwise, great recipe
goodfoodteam's picture
13th May, 2014
Thanks for the feedback on timings, they are usually just a rough guide as speed is variable from person to person, glad you enjoyed the recipe though, thanks.


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