No-Fuss Shepherd’s Pie

A classic British comfort dish — lamb mince in a rich gravy topped with creamy mashed potato.

Ingredients

Filling

• 1 tbsp sunflower oil
• 1 large onion, chopped
• 2-3 medium carrots, chopped
• 500g lamb mince
• 2 tbsp tomato purée
• Large splash Worcestershire sauce
• 500ml beef stock

Mash Topping

• 900g potatoes, cut into chunks
• 85g butter
• 3 tbsp milk

Method

1. Make the filling

1. Heat the oil in a medium saucepan, then soften the onion and carrots for a few minutes.
2. When soft, turn up the heat, crumble in the lamb mince and brown, tipping off any excess fat.
3. Add the tomato purée and Worcestershire sauce, fry for a few minutes.
4. Pour over the beef stock, bring to a simmer, cover and cook for 40 minutes, uncovering halfway.

2. Make the mash

1. Heat the oven to 160°C fan.
2. Boil the potatoes in salted water for 10-15 minutes until tender.
3. Drain, then mash with the butter and milk.

3. Assemble and bake

1. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork.
2. Bake for 20-25 minutes until the top is starting to colour and the mince is bubbling at the edges.
3. Leave to stand for 5 minutes before serving.

Make Ahead & Freezing

• Fridge: Assemble up to 24 hours ahead, cool fully, cover and chill. Add 5-10 mins to cooking time.
• Freezer: Freeze assembled (before baking) for up to a month. Double-wrap in cling film.
• From frozen: Cook at 140°C fan for 1 hr - 1 hr 20 mins until piping hot in the centre. Flash under grill to brown if needed.

Serving Suggestions

Goes well with:

• Honey-glazed carrots
• Roasted broccoli
• Braised red cabbage
• Green beans with lemon & parmesan
• Simple green salad

Source: BBC Good Food