Shepherd's pie

 

Method 1

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

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

Method 2

🥘 No-Fuss Shepherd's Pie

✅ Ingredients:

For the filling:

1 lb (450g) ground beef or lamb (traditionally lamb, but beef is common)

1 small onion, chopped

2 cloves garlic, minced (optional)

1–2 cups frozen mixed vegetables (peas, carrots, corn)

2 tablespoons tomato paste or 2/3 cup canned diced tomatoes

1 tablespoon Worcestershire sauce

Salt and pepper, to taste

1/2 teaspoon dried thyme (optional)

1/2 cup beef broth (or water)

For the mashed potato topping:

2 lbs (about 4 medium) potatoes, peeled and chopped

1/4 cup milk (or more, to desired creaminess)

2 tablespoons butter

Salt, to taste

👩‍🍳 Instructions:

1. Make the mashed potatoes:

Boil chopped potatoes in salted water until tender (10–15 minutes).

Drain and mash with butter and milk. Season with salt. Set aside.

2. Cook the meat filling:

In a large skillet, cook ground meat over medium heat until browned. Drain excess fat if needed.

Add chopped onion and garlic, cook 3–5 minutes until soft.

Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.

Add frozen vegetables and beef broth. Simmer 5–7 minutes until mixture thickens slightly.

3. Assemble the pie:

Preheat oven to 400°F (200°C).

Spread meat mixture evenly in a baking dish (about 8x8").

Spoon mashed potatoes over the top and smooth with a spoon or fork. You can rough up the top for a crispy texture.

4. Bake:

Bake for 20–25 minutes, or until the top is golden and the filling is bubbling.

5. Serve:

Let sit 5–10 minutes before serving.

📝 Tips:

Shortcut: Use store-bought mashed potatoes if you're short on time.

Add cheese: Sprinkle shredded cheddar on top before baking for extra flavor.

Make ahead: Assemble ahead and refrigerate. Bake when ready to serve.