This traditional, British recipe is also ideal for batch cooking and freezing for another day’s easy dinner win. I love love LOVE it when a dinner can be prepped in advance, makes a spare for the freezer AND squeezes in a pile of vegetables. This is a classic tasty Shepherd’s Pie recipe that does all that and really hits the spot for comfort and indulgence, while staying low cost and relatively healthy. I like to make a double batch of this on a weekday or weekend when I have a little more time, and can pop one in the freezer for another day when I need a quick reheat job. But, if you’re putting aside a day for a giant batch cook, this one has GOT to be on the list – your future self will appreciate it! Other good make-ahead pie options for the freezer are my Easy Chicken Pie, Cowboy Pie or Easy Fish Pie.
Why you’ll love this No Fuss Shepherd’s Pie
⭐️ Simple and low cost ⭐️ Hearty, rich and comforting ⭐️ Perfect for batch-cooking A Shepherd’s Pie, named because it’s made with ground lamb, is also wonderfully versatile and robust, allowing you to tweak its ingredients to what you have in stock or prefer. This recipe makes enough for six people, or four if hungry, and can easily be made gluten-free by substituting flour for cornflour. Yes, it is very similar to Cottage Pie recipe (which uses ground beef mince instead), and while we’re on the subject of pies, a Cumberland Pie refers to any type of meat pie that’s topped with mashed potatoes and a layer of breadcrumbs. While not strictly traditional, a sprinkling of grated cheese over your mash on your Shepherd’s Pie (or Cottage Pie for that matter) is so delicious.
What you’ll need to make the best Shepherd’s Pie
Olive oil – Sunflower or vegetable oil if you prefer Large onion – Fresh or pre-chopped frozen is fine Carrots – Chopped finely Celery – This adds a savoury depth of flavour Lamb mince – Try to get as lean as possible Plain flour – Substitute for cornflour to make gluten-free Dried thyme – Or fresh if you have it Dried sage – Or fresh if you have it Beef stock – From a cube is fine Tomato puree – Buy good quality if you can Worcestershire sauce – Or Henderson’s Relish Salt and pepper – Use plenty in this dish White potatoes – Go for something floury and fluffy in texture like King Edward or Maris Piper. My preference would be Desiree though. Butter – I like salted
Substitutions
Vegetables – You can use anything you like in a Shepherd’s Pie, but any veggies that will stay intact (like root veg) while it’s cooking is ideal. Peas work well, as does swede, leeks or sweetcorn.
In the fridge Cook up to point 11 in the recipe below and you can keep this recipe in the fridge for 2 days. Then bake as normal. How to freeze this Shepherd’s Pie Once your pie is assembled (point 11 in the recipe below) you can chill and then freeze for up to one month. When you are ready to use the pie, defrost in the fridge over night, then bake as normal from point 12 in the recipe. It may take a little longer than normal to bake, as always, check it is piping hot inside before serving.Technically, it can also be cooked from frozen – cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. I have to say I prefer to defrost overnight first as the pie won’t dry out as much. This lovely enamelware baking dish is what I use to cook the pies in. I swear by these! To make life easier, use a ricer-style potato masher to get your mash just right. I think this one is brilliant and makes it so much easier. If you enjoy this, you might like these other easy lamb mince recipes: Easy Lamb Keema, Homemade Doner Kebab and Lamb Koftas. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
