No-fuss shepherd's pie

No-fuss shepherd's pie

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(221 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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15th May, 2013
Considering how simple this was to make, I will definitely make it again. Tasted amazing and reheats well. I added some grated parmesan I had in the fridge over the top before I put it in the oven, lovely!
13th May, 2013
I make a veggie version of this using Quorn mince, soy sauce (instead of Worcestershire) and vegetable stock and it's always fantastic. Add peas and parsnips as well. Great basic recipe that's easy to adapt - even to vegetarian!
4th May, 2013
As a student, this was ideal to make over the weekend and freeze for easy eating during the week - and was seriously tasty! Was no real fuss to make (the only issue being a temperamental oven), especially since I made it with quorn mince and vegetable stock and was still yummy. I also used a tin of baked beans instead of tinned tomatoes (family tradition) and it's definitely worth trying at least once that way.
28th Apr, 2013
Made this for my fussy boyfriend .... Who loved it , very proud of myself as I don't cook that often , Easy and tasty .... Yum yum
28th Apr, 2013
I've cooked this recipe so many times and it's always a winner. Everyone loves it.
27th Apr, 2013
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
16th Apr, 2013
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!
15th Apr, 2013
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.
1st Apr, 2013
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.
31st Mar, 2013
this is a great recipe. doing it again with some cheese on top


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