No-fuss shepherd's pie

No-fuss shepherd's pie

  • 1
  • 2
  • 3
  • 4
  • 5
(224 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
wigbatt
30th Apr, 2014
Did this last night for the wife, went down a storm, having the left overs tonight! I added a tin of chopped tomatoes to the recipe and just cooked it down for longer than stated, so that there wasn't too much moisture in the pan, I also added a lot more than 85g of butter to the tatties, buttery mash is always best and baked it in the oven with another few small nobs of butter on top! Crisped up lovely and will be happy to do this again and play about with different additions to my taste at the time of cooking!
JoSigal
24th Apr, 2014
Exactly what I was looking for. I followed recipe initially but then read other comments so decided to throw in a little frozen garlic to the lamb/gravy at the end and a little horseradish to the potato (which I often do). I left out milk as it was kosher - but really enjoyed cooking something so simple. I bet I get asked for the recipe!
slowhandstan
4th Mar, 2014
I love this recipe and enjoy varying it. Recently I added a tin of chickpeas while on the stove for the last 10 minutes. An awesome addition...
eggshelly
25th Feb, 2014
I've just made this, followed the recipe, found it to be quite watery so I added a little cornflour! tasted amazing straight away and have made some to freeze. Nice, easy, no fuss :)
dazzlingjessie
27th Nov, 2014
I might add the cornflour when I make this then. Thanks for the tip.
holliehobbie
13th Feb, 2014
I cooked the sauce a little longer after the lid came off. A flash under the grill made all the difference to crispen up the top. I also added a bit of fresh time and celery and in the cooking and a dash of parsley to serve. This will be my new family shepherd pie for ease, originality great taste, especially the next day.
tedz
8th Feb, 2014
Way, way too much liquid. Resulted in a third of the sauce uncovered as mash half-sank into the sauce and would not spread. Semi-disaster.
chefdicko
30th Jan, 2014
5.05
Very nice added some bacon, garlic and thyme
orangedrops
29th Jan, 2014
A really easy and tasty recipe. I didn't have any worcestershire sauce so also added a finely chopped anchovy fillet, a teaspoon of brown sugar and balsamic vinegar instead. Following the tip of another reader, I fried a clove of chopped garlic to the mince before adding the stock, which added to the taste.
LondonR
15th Dec, 2013
Super easy... I'm leaving it overnight in the fridge to make sure all flavours combine together. Should be good. Easy to follow and cook.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.