Shepherd’s pie recipe that makes the ‘most fluffy mash and succulent mince’

Shepherd’s pie recipe that makes the ‘most fluffy mash and succulent mince’

Shepherd’s pie recipe that makes the ‘most fluffy mash and succulent mince’

Cooking shepherd’s pie doesn’t need to be difficult when the BBC has shared a “no-fuss” recipe that doesn’t take long to make.

The description reads: “A classic comfort food favourite, this shepherd’s pie sees succulent lamb mince and veg topped with the most fluffy layer of mashed potato.”

Readers who have already tried out this recipe have given it a five-star rating and shared their comments.

Msazini said: “My favourite shepherd’s pie recipe ever – simple, straightforward and delicious! It works. I added more mash though.”

Lulworth664 wrote: “Made four batches yesterday. Used the exact recipe and was delicious. Important to simmer for 20 minutes with the lid on the pot and then 20 minutes without the lid. Will be using recipe again.”

Sarah-Jane commented: “I made this yesterday and was very easy to make and yummy. I used more potatoes to make more mash for the topping. I will be making this again.”


One tablespoon sunflower oil

One large onion, chopped

Two to three carrots, chopped

500g lamb mince

Two tablespoons tomato puree

Large splash Worcestershire sauce

500ml beef stock

900g potatoes, cut into chunks

85g butter

Three tablespoons milk


Begin by heating your oil in a medium and add in the onions to soften. Once softened, add the chopped carrots and leave them for a few minutes to cook.

When soft, turn up the heat and crumble in 500g lamb mince and brown, tipping off any excess fat.

Add in the tomato puree and a large splash of Worcestershire sauce, then fry for a few minutes.

Next, pour over the beef stock, bring to a simmer, then cover and cook for 40 minutes – make sure to uncover halfway.

Meanwhile, heat the oven to 180C/fan 160C/gas 4, then it is time to make the mash.

For the mash, boil the chunks of potatoes in salted water for 10 to 15 minutes until tender. Drain, then mash with the butter and milk.

Next, it’s time to assemble the Shepherd’s pie. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork.

For those not planning to eat the pie within three days, it can be chilled and frozen at this stage for up to a month.

Bake the dish for 20 to 25 minutes until the top is starting to colour and the mince is bubbling through at the edges. Leave to stand for five minutes before serving.

To bake from frozen, cook at 160C/fan 140C/gas 3 for one hour to one house and 15 minutes so the centre is piping hot.