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No-fuss shepherd's pie

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!

  • Prep: 15 mins
    Cook: 1 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 663
  • Carbohydrates 49
  • Saturated Fat 20
  • Sugar 10
  • Protein 33
  • Fat 39
  • Fibre 5
  • Salt 1.35

Nutrition per serving

  • Calories 663
  • Carbohydrates 49
  • Saturated Fat 20
  • Sugar 10
  • Protein 33
  • Fat 39
  • Fibre 5
  • Salt 1.35

Ingredients

  • 1 tbsp sunflower oil
  • 1 large onion, chopped
  • 2-3 medium carrots, chopped
  • 500g pack lamb mince
  • 2 tbsp tomato purée
  • large splash Worcestershire sauce
  • 500ml beef stock
  • 900g potatoes, cut into chunks
  • 85g butter
  • 3 tbsp milk

Tip

Like this?
Try some of our other no-fuss recipes, Easy chicken tagine or No-fuss ham & crème fraîche tart .

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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