No-fuss shepherd's pie

No-fuss shepherd's pie

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(222 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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Tyke
1st Apr, 2016
5.05
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...
buffymay
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.
theahoughton
15th Feb, 2016
5.05
Tasty and fairly quick. Will be adding to list of trusted recipes.
liseh
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 :)
cyclefly
2nd Jan, 2016
1.3
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.
lizleicester
22nd Sep, 2015
5.05
Simple and delicious. I think the 20 minutes of cooking without the lid on probably reduced the "sloppiness" perfectly and intensified the flavours.
maryyoung
3rd Jun, 2015
5.05
After trying this very simple and straightforward recipe, it is now a firm favourite in our household. Easy to make and can freeze even half of it if there aren't enough people eating that night. Delicious. (I like having it with soda scones which are usually only available in winter sadly). For my husband, who is a pescetarian, I use quorn mince and vegetable stock and he loves it too.
buffduffdan
1st Jun, 2015
5.05
One of the best Shepherd's pies that I've eaten. I added mushrooms to mine and also some grated cheese onto the mash for the last 5 minutes - plus I used a bit more tomato puree and worcestershire suace than the recipe suggested. I didn't find it runny at all - just very tasty!
carla89
17th May, 2015
I add a tsp of rosemary and time to the mixture...is devine!
cyclefly
9th May, 2015
1.3
Very simple recipe, unfortunately it is also very boring.

Pages

goodfoodteam's picture
goodfoodteam
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.
wigbatt
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!
paul_hogan
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
goodfoodteam
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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