No-fuss shepherd's pie

No-fuss shepherd's pie

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(246 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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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.
3rd Jun, 2015
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.
1st Jun, 2015
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!
17th May, 2015
I add a tsp of rosemary and time to the devine!
9th May, 2015
Very simple recipe, unfortunately it is also very boring.
26th Apr, 2015
Seems a few people found this a little 'sloppy' as they put, maybe a bit more liquid than wanted. Either reduce down the amount of stock you're using at the start or cook it out longer so that more of the liquid/sauce reduces. If part one, go from 500ml to about 250/300ml. If the second option, just take that bit of extra time if you aren't in a rush, reducing it and cooking it down more will add extra depth to the flavor too.
18th Mar, 2015
Great shepherds pie I added mushrooms to mine as well but like others to much liquid. Adding 2 tablespoons of flour did the trick.


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