Shepherd’s pie
- Published: 31 Jan 05
- Updated: 18 Mar 24
This rustic shepherd’s pie is one for all the family to enjoy and a great staple to teach the kids some of the basics of cooking.
-
Serves 4
-
Ready in about 1½ hours
Advertisement
Ingredients
- 2 onions
- 2 tbsp olive oil
- 500g lean lamb mince
- 1 beef stock cube
- 1 tbsp tomato purée
- 2 tbsp Worcestershire sauce
- 1 tbsp plain flour
- 1kg potatoes
- 4 tbsp milk
- Knob of butter
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 180°C/fan160°C/gas 4. Cook the onions in 1 tbsp oil in a casserole until soft. Turn up the heat, add the mince and cook for about 10 minutes, until browned.
- Add the Worcestershire sauce and tomato purée, sprinkle with the flour and season, then stir until the flour is mixed in. Pour in the stock and bring the mixture to the boil, then cover and put in the oven for 30 minutes.
- Meanwhile, boil the potatoes for 10-12 minutes, until tender. Drain, add the milk, butter, seasoning and the remaining olive oil and mash.
- Take the mince out of the oven and turn the temperature up to 220°C/fan200°C/gas 7. Tip the mince into a 1.3 litre ovenproof dish. Spoon the potato on top to cover the mince. Put the dish on a baking tray and cook for 20 minutes, until the top is golden.
Recipe continues after advertising
Advertisement
- Recipe from February 2005 Issue
Nutrition
Nutrition: per serving
- Calories
- 549kcals
- Fat
- 25.6g (10.3g saturated)
- Protein
- 31.2g
- Carbohydrates
- 52.2g (6.4g sugar)
- Salt
- 1.2g
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Individual potato and lamb pies
These individual lamb and rosemary hotpots are hearty and warming....
-
Medium
Save recipe
Vegetarian pie recipes
Vegetarian shepherd’s pie
This hearty vegetarian shepherd’s pie alternative is quick and easy....
-
Easy
Save recipe
Slow cook recipes
Slow-cooked shepherd’s pies
Using lamb shoulder, instead of mince, and slow-cooking it until...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter