No-fuss shepherd's pie

No-fuss shepherd's pie

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(207 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 (232)

nesuzy's picture

I've cooked this recipe so many times and it's always a winner. Everyone loves it.

amereoakman's picture
4

Followed the recipe pretty much exactly and turned out nice. Didn't have any Worcester sauce to hand but still tasted good. Very important to cook the mince/sauce for the full 40 mins

ste_87's picture
5

I have just made this to freeze in individual portions so i can take them to work for my dinner whilst i'm on lates.

I used all the ingredients but to make it healthier, i added even more veg to bulk it up, reduced the potatoes from 900g to 700g and used extra lean meat and its delicious!!! Easy to make and very healthy if you do what i did. Big portions and low calories! Absolute treat!

ashwebster's picture

since finding this recipe a couple of years ago, this is now my go to recipe for shephards pie. just a couple of modifications with this recipe though: 1) cook 2 slices of chopped smoked bacon and then carry on with step 1. 2) i have doubled the amount of tomato puree for a stronger flavour. 3) I make up 500 ml beef stock with 2 stock cubes again for a stronger flavour. 4) I added a teaspoon of cornflour with small amount of water and added this with the stock. 5) for the mash, you can add hidden vegetables into this, sometimes i put some cabbage into a food processor and then boil it for a few minutes, i then add this to the potatoes and mash it in. i sometimes also add cheese to the top of pie. i also sometime fry some chopped celery to the onions and carrots for more hidden veg.

lilal0's picture

Cooked this for my fussy ten year old twins and they cleared their plates . I stupidly thought there was not enough potato so cooked more but stick to the recipe quantities as Good Food clearly know best.

lolabts's picture
5

this is a great recipe. doing it again with some cheese on top

heleniarowe's picture
5

My partner who is incapable of cooking anything other than beans on toast has cooked this twice with gorgeous Douglas Willis lamb mince and was absolutely delicious! He has proved he is indeed capable of cooking after all!!!

kfurber's picture
5

This makes a great meal for a crowd on a budget, particularly as it's very child friendly also. Will make often!

CailinLondon's picture
3.75

Really tasty, simple comfort food. The fact that it can be cooked straight from frozen makes it a great back-up to have in the freezer.

helers's picture
5

Good recipe, added some rosemary and thyme and my secret ingredient a spoonful of horseradish to the mash.

frowne's picture
4

Amazing recipe - so delicious

hwhlee's picture

Love love love it. Brill recipe to use up all the veggies in your fridge that have seen better days.very hearty dish and a keeper in the recipe tin!

hwhlee's picture

Love love love it. Brill recipe to use up all the veggies in your fridge that have seen better days.very hearty dish and a keeper in the recipe tin!

lynmarie87's picture
5

Made this tonight and loved it, will defo cook again. Lots of left overs for tomorrow, only thing I would make extra stock as mine seemed to dry up, other than that Delish!

toniab's picture
5

Excellent quick recipe - so easy and tastes just like a proper shepherds pie should!

jessicarichardson's picture

This is a great shepherds pie recipe. The only change we made was to add a generous teaspoon of dried rosemary. DELICIOUS. Will definitely make this again.

ness1968's picture
5

Made this tonight. Yum yum yum very nice indeed

suzieq1601's picture

Gorgeous, and v v simple! Lots of mature cheddar on top for the last 20 mins though :)

lambogirl's picture
5

Had this for dinner tonight, really tasty, didnt change anything, will definately have again, simple to cook

megaloz's picture
5

I absolutely LOVE this recipe!
If I'm making it for me and my boyfriend I put them into individual sized caserole dishes. Have to say, it has never gone down badly with anyone I've cooked it for!

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