No-fuss shepherd's pie

No-fuss shepherd's pie

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(222 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, questions and tips

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jocjoc
10th Sep, 2013
4.05
Very nice. Added celery with the carrots then chucked in a little dried thyme and rosemary? Will definitely be making again
theedjit
7th Sep, 2013
5.05
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.
theedjit
7th Sep, 2013
5.05
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.
clareocallaghan1
20th Aug, 2013
5.05
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.
paytonlauren
15th Aug, 2013
5.05
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).
claudia21
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!
Evelyn477
4th Aug, 2013
Absolutely delicious!
AndyG
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
ShipleyGlen
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!
dukeofyork
9th Jun, 2013
5.05
Made this a few times now, really tasty. A real classic. Love this recipe

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