Classic Shepherd’s Pie

Is there anything better than cosying up on a chilly autumn evening and tucking into a delicious shepherd’s pie? No, we don’t think so either!


  • 1 tbsp sunflower oil
  • 1 onion, chopped
  • 3 carrots, chopped
  • 500g lamb mince
  • 150g frozen peas
  • 2 tbsp tomato puree
  • 1 tbsp Worcestershire sauce
  • 500ml beef stock
  • 900g potato, cut into chunks
  • 85g butter
  • 3 tbsp milk


  1. Take a saucepan and heat the oil, then throw in the chopped onions, carrots and peas and cook for a few minutes until soft.
  2. Crumble in the lamb mince and brown off, then add in the Worcestershire sauce and fry for a few minutes, stirring occasionally.
  3. Pour in the beef stock, bring to a simmer, then cover and cook for 40 minutes (removing the lid at the 20 minute mark).
  4. Meanwhile, heat your oven to 180°C / 160°C fan / Gas Mark 4. Bring a large saucepan of water to the boil, add a generous pinch of salt, then pop in the potatoes and boil for 10-15 minutes until tender.
  5. Drain, and mash together with the butter and milk.
  6. Put the mince mixture into an oven proof dish and top with the mash. Bake for 20-25 minutes until the potato is starting to catch some colour and the mince is bubbling through the edges.

Lead image: Anna_Shepulova via Getty images.