Easy Shepherd's Pie

Shepherd's Pie is classic comfort food and this is our easy, fuss free version. It's hearty and filling, with lots of options for added vegetables and just the kind of warming dish you need on a cold day. It's always a family favourite, and it freezes really well, making it a great batch cook meal to make those busy days a little bit easier.

Tender lamb in a rich vegetable packed gravy, topped with fluffy mashed potato with a crispy top. Tell me something more comforting. I bet you can't!

I think that most people who grew up in the UK have fond memories of eating Shepherd's Pie. It's easy to make and so comforting that it's basically a hug on a plate. Learn how to make this simple recipe and I promise you will be making it over and over again.

If you are looking for some other classic comfort food to try, then check out our Ham and Chicken Pie, Slow Cooker Mac and Cheese, Cumberland Pie, or Slow Cooker Beef Stroganoff.

Why You Will Love It

Ingredients and Substitutions

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

• Oil - This is what the vegetables are cooked in. We like to use a good quality olive oil (a staple in our kitchen), however you could use vegetable or sunflower oil instead.
• Onion, Celery and Carrot - This is what is often referred to as the 'holy trinity' and is the base of our easy shepherd's pie. It not only adds texture and flavour, but colour as well. Save yourself some time by using diced frozen onion.
• Lamb - It's not a shepherd's pie without minced lamb. You could swap it for beef, but that would be a cottage pie instead. If you want to make a lighter version of this, then you could use reduced fat lamb mince, but you won't get the same flavour. The majority of the flavour is in the fat after all.
• Stock - This is where the sauce comes from. We used a really good quality beef stock pot and it adds so much flavour, you can of course use a lamb stock pot, but we couldn't find any in the shop. You can swap it for vegetable stock, but always make sure to use a stock pot, rather than a stock cube, as they just have a more intense flavour.
• Gravy - This will really thicken up the sauce and give it that gravy consistency that a shepherd's pie needs.
• Tomato puree (paste) - This adds a little bit of freshness and colour to the gravy and helps to thicken it without using flour.
• Worcestershire sauce - A must in a shepherd's pie in our opinion. It adds so much flavour.
• Potatoes, butter and cheese - This is what is used to make the mashed potatoes. You can use any potatoes, however starchy and fluffy potatoes work the best. King Edwards, Maris Piper, Russets, Yukon golds, Desirée or Rooster (which is what we used) work really well for making the perfect mashed potato. We like using a mature cheddar, as it has such a strong flavour that you can get away with using less of it.

Variations

Meat - For it to be a traditional shepherd's pie, you have to use lamb mince. There is a lot of debate about this, however an easy way to remember it is that shepherds heard sheep, not cows. However, you could swap this for beef mince (to make a cottage pie) or even make it with chicken mince to make it super lean. All the flavour does come from the lamb though.

Vegetables - We have kept it traditional with just the onion, carrot and celery, but there are so many other options here. At the same time as cooking the onion, carrot and celery, you could add diced bell peppers, mushrooms, courgettes (zucchini) and aubergine (eggplant). You could even add some chopped spinach and/or frozen peas to the meat mixture just before it goes in the baking dish. Frozen sweetcorn works well too.

Topping - This is topped with creamy and fluffy mashed potato. However, if you want to give this easy shepherd's pie a vegetable boost then why not try topping it with our Vegetable Mash. You could also just boil some cauliflower at the same time as the potatoes and mash it all together for an easy hidden vegetable mash.

Protein - There is lots of protein from the lamb mince, however if you wanted to reduce the amount of meat that is used, then you could swap it for some cooked lentils or chickpeas.

Step by Step Instructions

One: Heat the oil in a large heavy pan. Add the onion, celery and carrot. Cook on a low heat for 6-7 minutes until softened.

Two: Add the lamb mince and use a wooden spoon to separate the meat and mix well. On a gentle heat, brown the mince for 4-5 minutes.

Three: Add the water, stock pot, gravy, tomato puree, salt, pepper and Worcestershire sauce and stir well. Cook on a low heat for 5 minutes, until thickened.

Four: Meanwhile, make the mashed potatoes by peeling and chopping the potatoes and adding to a pan of boiling water. Simmer for 15 minutes, drain and mash with the butter and cheese.

Five: Preheat your oven to 190°C/170°F(fan)/375°F/Gas 5.
Add the lamb mixture to a large oven proof dish and top with the mashed potatoes. Use a fork to run around the mashed potatoes, as this will help to make it nice and crispy on top.

Six: Put it into the oven for 20 minutes.

Serving Suggestions

This dish really does have it all. It's got protein, it's got vegetables and it's loaded with carbs on top. However, we always try to serve plenty of extra vegetables on the side to make it a more nutritious balanced meal.

If it is greens you are looking for, then try our Garlic Green Beans, Air Fryer Broccoli or Slow Cooker Brussel Sprouts.

If it's something a little different you want as a side, then try our Air Fryer Carrots, Broccoli Cheese, Slow Cooker Red Cabbage or Easy Cauliflower Cheese.

While this pie has its own gravy inside it, why not add more by topping it with our amazing Onion Gravy?

Frequently Asked Questions

Recipe

Easy Shepherd's Pie

By: Dannii Martin

Shepherd's Pie is classic comfort food and this is our easy, fuss free version. Hearty and filling, with lots of options for added vegetables.

5 from 13 votes

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Course: Dinner, Lunch, Main Course

Cuisine: British

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Servings: 4 servings

Calories: 633kcal

Allergens:

Celery

Dairy

Fish

Gluten

Meat

Ingredients

• ▢ 1 tablespoon Olive oil
• ▢ 1 Onion - diced
• ▢ 2 Carrots - finely diced
• ▢ 2 rib Celery - diced
• ▢ 500 g (1.1 lb) Lamb mince
• ▢ 1 Beef stock pot
• ▢ 250 ml (1 cups) Boiling water
• ▢ 4 tablespoon Gravy granules
• ▢ 2 tablespoon Worcestershire sauce
• ▢ 1 pinch Sea salt and ground black pepper
• ▢ 2 tablespoon Tomato puree
• ▢ 4 Potatoes - peeled and diced
• ▢ 10 g (0.33 oz) Butter
• ▢ 40 g (0.33 cups) Mature cheddar - grated

Instructions

• Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
• Heat 1 tablespoon Olive oil in a large heavy pan. Add 1 Onion, 2 rib Celery and 2 Carrots. Cook on a low heat for 6-7 minutes until softened.
• Add 500 g Lamb mince and use a wooden spoon to separate the meat and mix well. On a gentle heat, brown the mince for 4-5 minutes.
• Add 250 ml Boiling water, 1 Beef stock pot, 4 tablespoon Gravy granules, 2 tablespoon Tomato puree, 2 tablespoon Worcestershire sauce and 1 pinch Sea salt and ground black pepper and stir well. Cook on a low heat for 5 minutes, until thickened.
• Meanwhile, make the mashed potatoes by peeling and chopping 4 Potatoes and adding to a pan of boiling water. Simmer for 15 minutes, drain and mash with the 10 g Butter and 40 g Mature cheddar.
• Add the lamb mixture to a large oven proof dish and top with the mashed potatoes. Use a fork to run around the mashed potatoes, as this will help to make it nice and crispy on top.
• Put it into the oven for 20 minutes.

Recipe Tips

• For a richer flavour, add a splash of red wine at the same time as the stock.
• If you want to make a vegan version of this, swap the lamb mince for mushrooms and lentils and make a vegan mashed potato.
• For something a little different, top this shepherd's pie with sweet potato mash.
• For extra flavour, add a spoonful of mint sauce at the same time as the gravy. Mint and lamb go perfectly together.
• Cool the meat mixture a little before adding the potatoes. This allows it to thicken up, and also makes it easier to spread the potatoes on top. The creamier the potatoes, the easier they are to spread.

Nutritional Information

Serving: 1portion | Calories: 633kcal | Carbohydrates: 49g | Protein: 28g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 2633mg | Potassium: 1432mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5320IU | Vitamin C: 48mg | Calcium: 148mg | Iron: 4mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.