No-fuss shepherd’s pie Recipe

Introduction

This no-fuss shepherd’s pie is a classic comfort food made with tender lamb mince and creamy mashed potatoes. It’s a simple, hearty dish perfect for any day of the week. Ready to bake from scratch or from frozen, it’s both convenient and delicious.

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

Instructions

1. Step 1: Heat the sunflower oil in a medium saucepan over medium heat. Add the chopped onion and carrots, cooking until they soften, about 5 minutes.
2. Step 2: Increase the heat, crumble in the lamb mince, and brown it thoroughly. Drain off any excess fat.
3. Step 3: Stir in the tomato purée and Worcestershire sauce, frying for a few minutes to develop flavor.
4. Step 4: Pour in the beef stock, bring the mixture to a simmer, then cover and cook for 40 minutes, uncovering halfway through.
5. Step 5: While the filling cooks, preheat the oven to 180°C (fan 160°C, gas mark 4). Boil the potatoes in salted water for 10-15 minutes until tender.
6. Step 6: Drain the potatoes and mash them with the butter and milk until smooth and creamy.
7. Step 7: Transfer the lamb mixture to an ovenproof dish, then spread the mashed potatoes on top. Use a fork to create a ruffled texture on the surface.
8. Step 8: Bake for 20-25 minutes until the top is starting to brown and the filling is bubbling at the edges. Let it stand for 5 minutes before serving.
9. Step 9 (Optional): To freeze, chill the assembled pie and freeze for up to one month. Bake from frozen at 160°C (fan 140°C, gas 3) for 1 to 1 hour 20 minutes until piping hot in the centre. You may briefly grill the surface to brown if desired.

Tips & Variations

• For extra flavor, add a pinch of dried herbs like thyme or rosemary to the lamb mixture while cooking.
• You can substitute lamb mince with beef mince if preferred.
• Mix in some frozen peas or corn to the filling for added color and texture.
• If you like a richer mash, swap some of the milk for cream or add grated cheddar cheese on top before baking.

Storage

Store any leftover shepherd’s pie in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 180°C until heated through. The pie freezes well—store wrapped tightly in the freezer for up to one month and bake directly from frozen following the instructions above.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen carrots and peas work well in this recipe. Add them during the cooking of the lamb mixture so they warm through properly.

What can I serve with shepherd’s pie?

Shepherd’s pie pairs nicely with simple green vegetables like steamed broccoli, green beans, or a crisp side salad to balance the richness.

No-fuss shepherd’s pie Recipe

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★★★★★

4.7 from 52 reviews

• Author: Cleo
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x

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Description

A comforting and easy no-fuss shepherd’s pie featuring lamb mince cooked with vegetables and topped with creamy mashed potatoes, perfect for a hearty family meal with minimal prep and cooking time.

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Ingredients

Scale 1x2x3x

For the Lamb Filling

• 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

For the Mashed Potato Topping

• 900g potatoes, cut into chunks
• 85g butter
• 3 tbsp milk

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Instructions

1. Prepare the Lamb Filling: Heat 1 tbsp sunflower oil in a medium saucepan over medium heat. Add the chopped onion and carrots and gently soften them for a few minutes until tender.
2. Brown the Lamb: Increase the heat, crumble in the 500g lamb mince and brown it thoroughly, stirring to break up any lumps. Once cooked, tip off any excess fat from the pan.
3. Add Flavors: Stir in 2 tbsp tomato purée and a large splash of Worcestershire sauce, frying the mixture for a few minutes to combine flavors.
4. Simmer: Pour in 500ml beef stock, bring to a simmer, then cover the saucepan and cook on low heat for 40 minutes, uncovering halfway through to allow some liquid to reduce.
5. Make the Mashed Potatoes: While the lamb cooks, preheat the oven to 180C (fan 160C/gas 4). Boil 900g of potato chunks in salted water for 10-15 minutes until tender. Drain and mash with 85g butter and 3 tbsp milk until smooth and creamy.
6. Assemble the Pie: Transfer the cooked lamb mixture into an ovenproof dish. Spread the mashed potato evenly over the top and ruffle the surface with a fork for texture.
7. Bake: Bake the pie in the preheated oven for 20-25 minutes until the mashed potato topping starts to brown and the filling bubbles at the edges.
8. Optional Freezing Step: The pie can be chilled or frozen at this stage for up to one month. To bake from frozen, cook at 160C (fan 140C/gas 3) for 1 hour to 1 hour 20 minutes until piping hot in the centre. Finish with a quick grill to brown the top if desired.
9. Serve: Allow the pie to stand for 5 minutes after baking before serving to let the flavors settle.

Notes

• This shepherd’s pie can be prepared in advance and frozen for up to a month for convenience.
• Ruffling the mashed potato topping with a fork helps it brown nicely and creates a crispy texture.
• You can substitute lamb mince with beef mince for a variation.
• Use full-fat milk and butter for the creamiest mashed potatoes.

• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: shepherd’s pie, lamb mince, mashed potato topping, comforting dinner, easy recipe, no-fuss meal