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No-Fuss Shepherd’s Pie


I love cooking, however cooking from scratch can be expensive and time consuming. Yet when being back at university eating right can be difficult. However this no-fuss shepherd’s pie is easy and perfect to have from frozen during the week and especially when those dark cold nights come rolling in.


To make my no-fuss shepherd’s pie you will need:

1 tbsp Sunflower oil

1 large onion, choppe

2-3 Medium Carrots

500g Beef/Turkey mince

2 tbsp Tomato puree

Large splash Worcestershire sauce

500ml Beef stock

900g Potatoes, cut into chunks

85g Butter

3 tbsp milk (optional)

grated cheese (optional)

What you need to do

Heat your oil in a medium saucepan, add your onions and carrots and soften.


When soft, turn up the heat and crumble in your mince


Add the tomato puree and Worcestershire sauce and fry for a few minutes


Pour over the stock, bring to a simmer cover and cook for 40 minutes. Make sure to uncover halfway through and stir occasionally.


Boil the potato’s in salted water for 10-20 minutes until tender.


Preheat your oven to 180/ Gas mark 4.

Drain your potato’s, mash with butter (milk is optional) adding your cheese if you wish.


Put the mince into an oven-proof dish, to with the mash and ruffle with a fork.

sp 2sherpherd's pie 1

At this point the pie can be frozen up to a month

Bake for 20 minutes or until the top is starting to colour and the mince is bubbling through the edges.

Bake from frozen cook at 160/Gas mark 3 for 1 hour to 1 hour 20 minutes.

Leave to stand for 5 minutes before serving.





Jess & SGO