No-fuss shepherd's pie

No-fuss shepherd's pie

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(245 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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3rd Mar, 2015
CalMamaCook's picture
24th Feb, 2015
This is the same as the recipe my mum has used for the last 45 years, so already well tested by us. I looked this up as I was out of Worchester sauce and was looking for an alternative recipe without... well I used this and a tbsp anchovy paste and tbsp soy sauce instead, remarkably the taste was very similar and still very good! Recommend
Skynorth's picture
7th Feb, 2015
A good, no frills recipe. But why use beef stock cubes rather than lamb?
1st Feb, 2015
Tried this for the first time this evening - delicious, will make again. Found the mince was still a bit runny after 40 mins so thickened with cornflour before putting in the ovenproof dish. Served with steamed kale and broccoli.
17th Jan, 2015
Made this last week and thought it was delicious... I haven't eaten shepherds pie for years but plan to make this a lot more often now! So simple to make. I substituted about a third of the potato topping for sweet potatoes which was nice and also added half a can of beans to the filling. Served with tenderstem broccoli and kale. Very moreish!
27th Nov, 2014
@Poonagirl actually a shepherds pie was lamb hence the name shepherds pie a cottage pie was beef you couldn't call it shepherds pie if it was beef. My grandad cleared this up for me when I was younger as he was a farmer in Norfolk. Always used to get these mixed up. Looking forward to trying this tonight ☺️
21st Nov, 2014
I think the name has been lost over the years....A shepherds pie was mince and veg covered in potato mash....a cottage pie was left over lamb and veg with a pastry base and a potato mash topping. A cottage pie has a lot less gravy for obvious reasons, but very tasty, and very tidy.
Working Mummy
16th Nov, 2014
Made a vegartarian version of this today, using quorn mince, went down well with both hubby and son (aged 6). Added peas to the mixture and grated cheddar cheese over the top before putting in the oven. I did think there was too much stock and so held some back when transferring to the oven dish so that it wasn't too sloppy. Very tasty, will make more next time to freeze.
6th Oct, 2014
I made this for tonight's supper but found it extremely sloppy. As per the other comments, it certainly needs bulking up, a lot as 2 cups of stock seems excessive. Taste was good but I might check out some other BBC recipes instead of this one.
25th Sep, 2014
Absolutely yummy! I added a few mushrooms to bulk it out a bit and found I needed more potato to cover the mince (about 1-1.2kg).


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