Shepherd's pie with portion taken out and serving spoon

No-fuss shepherd's pie

Preparation and cooking time
- Prep:15 mins
- Cook:1 hr
Easy
Serves 4

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

Method

STEP 1
Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
STEP 2
When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
STEP 3
Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
STEP 4
Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
STEP 5
Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
STEP 6
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.
STEP 7
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.)
STEP 8
Leave to stand for 5 mins before serving.

Tips for how to make shepherd's pie

For a smooth, fluffy mash, leave the potatoes to steam-dry in a colander for a few minutes before returning to the pan to mash
For the best mash, always choose a fluffy potato variety, such as King Edward or Maris Piper. If you use a waxy potato, such as a Charlotte, the mash will be gluey and starchy
Evenly brown the mince in the saucepan to create a greater depth of flavour and richness
Cooking the tomato purée in the pan with the other ingredients until it starts to caramelise will create a deeper, more intense flavour throughout the pie
Leave the shepherd’s pie to rest for 10 minutes when it comes out of the oven – this gives it time to set up slightly so it will cut more neatly

Can this pie be made ahead of time?

Make and assemble the shepherd’s pie up to 24 hours in advance, cool fully at room temperature, then cover and chill. If cooking straight from the fridge, add another 5-10 mins to the cooking time.

Can you freeze shepherd's pie and cook it from frozen?

Freeze the fully assembled shepherd’s pie before baking
Cool fully, then chill for 2 hrs. Double-wrap in cling film and freeze for up to a month
Defrost fully overnight in the fridge before cooking as directed, adding 5-10 mins to the cooking time
To cook from frozen, cook at 170C/150C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. To brown the top, finish under a hot grill for a few minutes until golden

What is the difference between shepherd's and cottage pie?

The simple difference is that shepherd’s pie is traditionally made with lamb mince, while cottage pie is made with beef mince

What to serve with shepherd's pie

This classic comfort food pairs well with many vegetable sides, such as:
Honey-glazed carrots
Roasted broccoli
Pan-roasted kale with lemon
Braised red cabbage
Green beans with lemon & parmesan
Wilted spinach with nutmeg & garlic

Or, serve with a simple fresh salad, such as our crunchy chopped salad, shaved fennel & rocket salad, green goddess avocado salad or chopped green salad with herby chilli dressing.