No-fuss shepherd's pie

No-fuss shepherd's pie

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(224 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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24th Jan, 2013
Excellent quick recipe - so easy and tastes just like a proper shepherds pie should!
20th Jan, 2013
This is a great shepherds pie recipe. The only change we made was to add a generous teaspoon of dried rosemary. DELICIOUS. Will definitely make this again.
15th Jan, 2013
Made this tonight. Yum yum yum very nice indeed
10th Dec, 2012
Gorgeous, and v v simple! Lots of mature cheddar on top for the last 20 mins though :)
4th Dec, 2012
Had this for dinner tonight, really tasty, didnt change anything, will definately have again, simple to cook
4th Dec, 2012
I absolutely LOVE this recipe! If I'm making it for me and my boyfriend I put them into individual sized caserole dishes. Have to say, it has never gone down badly with anyone I've cooked it for!
3rd Dec, 2012
Really lovely family staple. I have made a lot of different variations but this one always gets the most thumbs up. It's even better reheated in the oven the next day.
25th Nov, 2012
Very tasty dish considering there are so few ingredients. Easy to make and good comfort food.
25th Nov, 2012
Made this but added extra carrots.Also added peas.The only cheese I had was cheddar with pickled onion and chives.It was delicious!!!!!!Had it the following day and it was just as good.!!!
7th Nov, 2012
So easy to follow. And adapted it second time around... Thank you! Used a Bag of preprepared diced carrot and swede rather than carrot alone. Did add a glug of red wine before adding the stock. Used more Worcester sauce than suggested. Served with peas. Did do extra gravy just for peas. Stuffed happy bellies here!


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