Shepherd's pie

Name: Shepherd's pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 - 6 serving(s)
Ingredients: 1 tbsp. olive oil; 1 (2lb 5oz) lamb mince; 50 g (2oz) butter; 1 onion, roughly chopped; 2 large carrots, finely chopped; 2 celery sticks, finely chopped; 1 tbsp. tomato puree; 2 tsp. worcestershire sauce; 1 tbsp. tomato ketchup; 300 mL (10 fl oz (½ pint)) red wine; 1 tbsp. dried mixed herbs; 25 g (1oz) plain flour; 300 mL (10 fl oz (½ pint)) hot beef stock; 750 g floury potatoes, such as King Edward or Maris Piper, peeled and roughly chopped; 2 tbsp. milk

This shepherd's pie recipe is a classic for good reason. Plus, it's cheap and tasty.

By The Good Housekeeping Cookery TeamUpdated: 02 February 2023

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Good Housekeeping UK

Our classic shepherd's pie recipe is filled with a hearty lamb mince and topped with creamy mashed potato. It is comfort food at its finest.

For this recipe we've used floury Maris Piper or King Edward potato varieties as this produces the fluffiest mashed potato topping. Plus, we've added red wine and worcestershire sauce to the filling for a hit of umami richness.

Serve with seasonal vegetables like spring greens or green beans or a green salad for freshness.

If you're not a fan of lamb then simply replace with lean beef or pork mince. For more shepherd's pie recipes we have a whole gallery with all of our family favourites, including a delicious lamb keema curry-flavoured version and even a vegan version which will have you wondering if meat is even needed!

We recommend pairing your hearty shepherd's pie with a medium-bodied, all rounder red wine such as our winning pinot noir for the perfect wine pairing.

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Yields:

6 - 6 serving(s)

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Cal/Serv:

588

Ingredients

1 Tbsp.
olive oil
1
(2lb 5oz) lamb mince
50 g
(2oz) butter
1 onion, roughly chopped
2 large carrots, finely chopped
2 celery sticks, finely chopped
1 Tbsp.
tomato puree
2 tsp.
worcestershire sauce
1 Tbsp.
tomato ketchup
300 ml
(10 fl oz (½ pint)) red wine
1 Tbsp.
dried mixed herbs
25 g
(1oz) plain flour
300 ml
(10 fl oz (½ pint)) hot beef stock
750 g
floury potatoes, such as King Edward or Maris Piper, peeled and roughly chopped
2 Tbsp.
milk

Directions

1. Step 1
  In a large pan, heat the oil over high heat and fry meat until browned all over, about 5min. Do this in batches if necessary. Using a slotted spoon, transfer to a bowl, discarding the extra liquid.
2. Step 2
  In the empty pan, heat 25g (1oz) butter and gently fry the onion, carrots and celery until softened, about 15min. Stir in the lamb, with the tomato purée, Worcestershire sauce and tomato ketchup. Add half of the wine and allow to reduce before adding the remaining wine.
3. Step 3
  Stir in the mixed herbs and flour, and cook for 2min before slowly adding in the stock. Bring to the boil, then simmer for 30min, stirring occasionally, until thickened.
4. Step 4
  Meanwhile, in a separate pan, make the mash. Cover the potatoes with cold water and bring to the boil. Turn the heat down and allow to simmer for
  15-20min, or until the potatoes are very tender. Drain and allow to steam dry for 5min.
5. Step 5
  Preheat oven to 200°C (180°C fan) mark 6. Return potatoes to the pan and, using a potato masher or ricer, mash the potatoes until smooth. Beat in the milk and remaining butter and season well.
6. Step 6
  Transfer the lamb mixture to a 2 litre (3½ pint) ovenproof dish, top with mash and cook in the oven for 30min, or until golden and piping hot. Serve immediately with seasonal vegetables or a green salad.

Freeze ahead

Assemble the pie in step 6, but don’t cook. Cool, wrap well and freeze for up to 1 month. To serve, defrost in fridge and complete recipe, allowing extra time in the oven if needed.