See how to make traditional shepherd’s pie with Sue McMahon, cookery editor of Woman’s Weekly magazine, in our simple step-by-step video
Prep time: 30 mins
Cooking time: 30 mins
Total time: 1 hr
Skill level: Easy peasy
Costs:Cheap as chips
- 1 tablespoon oil
- 2 medium onions, peeled and chopped
- 2 medium carrots (about 250g/8oz) peeled and finely chopped
- 500g (1lb) minced lamb
- 1 rounded tablespoon flour
- 2 tablespoons tomato puree
- 1-2 tablespoons Worcestershire sauce
- fresh thyme sprigs or 1 teaspoon dried thyme
- 200ml (7 fl oz) lamb or vegetable stock
For the topping
- Approximately 1kg (2lb) mashed potato, or mixed mashed potato, parsnip and carrot
- Set the oven to moderate Gas Mark 4 or 180°C/450°F. Put the pie dish into heat up.
- Heat the oil in a large pan, add the onion and cook over a medium heat for 5 minutes. Add the carrot, cover the pan and cook another 5 minutes.
- Remove the vegetables from the pan. Heat the pan again, add the meat and cook until browned underneath then turn it in the pan and cook another minute or two. Sprinkle in the flour, stir well to coat the meat, and brown then add the puree, sauce, herbs and stock. Bring to the boil, then reduce the heat and simmer for 10-15 minutes
- Spoon the lamb mixture into the pie dish, smooth the surface then carefully put spoonfuls of mash round the edge and then the middle. Smooth it over and fork or furrow the top.
- Bake the shepherd’s pie for 30–40 minutes or until the top is browned.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.