No-fuss shepherd's pie

No-fuss shepherd's pie

  • 1
  • 2
  • 3
  • 4
  • 5
(222 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Sep, 2013
Very nice. Added celery with the carrots then chucked in a little dried thyme and rosemary? Will definitely be making again
7th Sep, 2013
Fantastic meal, easy easy easy. My 6 year old son scoffed his and the plate was clean. He give me 10/10 and thumbs up. What more can I say.
7th Sep, 2013
Fantastic meal, easy easy easy. My 6 year old son scoffed it and I got 10/10 and thumbs up. What more can I say.
20th Aug, 2013
absolutely brilliant dish 2 make! and even better you can freeze batches of it! fried some garlic with the onions and after putting the stock in I put in some Bisto gravey & it gives it more flavor! recommend to busy mums.
15th Aug, 2013
Made this for my family after returning from a trip to the UK, where I had fabulous Shepherd's Pie (Mum's in Edinburgh is delicious if you're looking for a place). Added some red wine as well as some garlic, but all-in-all, the dish was delicious and quite simple to make. Definitely making again, and probably will try substituting lamb for beef (even though the lamb was undeniably great, I do have some picky eaters).
3rd Nov, 2013
Don't forget, if it's made with beef it's cottage pie not shepherds pie if you want to be real about British tradition!
4th Aug, 2013
Absolutely delicious!
18th Jul, 2013
Made this the other day was lovely. Put some mint sauce in as well and made it taste so much nicer - worth a try
ShipleyGlen's picture
22nd Jun, 2013
Definitely 'no-fuss' recipe, this is what my 8 year old son has chosen as the first meal he would like to cook by himself, and it went down a treat. Very nice and very easy!
9th Jun, 2013
Made this a few times now, really tasty. A real classic. Love this recipe


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.