'No-fuss shepherd's pie' makes mash taste better and smoother with 1 extra step

No one likes cooking in 30° heat, and last week saw extreme high temperatures that made many people less eager to be standing by the hob. But as the weather begins to cool down, it's time to get back to a delicious and fulfilling meal.

After throwing together classic picky bits dinners in the heatwave, this no-fuss shepherd's pie is just the thing. Thanks to Good Food's recipe, it's hearty, warming, and easy to put together with minimal effort. Whether you're feeding the family or just craving something more substantial, this classic dish delivers big on flavour without demanding too much time in the kitchen.

Shepherd's pie recipe Ingredients

• One tablespoon of sunflower oil
• One large onion chopped
• Two to three medium carrots chopped
• 500g pack of lamb mince
• Two tablespoons of tomato purée
• A large splash of Worcestershire sauce
• 500ml of beef stock
• 900g of potatoes cut into chunks
• 85g of butter
• Three tablespoons of milk

The food expert highlighted the best potatoes to use and said, "For the best mash, always choose a fluffy potato variety, such as King Edward or Maris Piper. If you use a waxy potato, such as Charlotte, the mash will be gluey and starchy."

Method

To begin, heat sunflower oil in a medium saucepan and gently cook chopped onion and carrots until softened. Then increase the heat before adding the lamb mince.

Brown it thoroughly, discarding any excess fat. Next, stir in tomato purée and Worcestershire sauce, and fry briefly.

Add beef stock, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway through.

While the meat simmers, preheat the oven and prepare the mashed potatoes by boiling chopped potatoes in salted water until tender, then mashing with butter and milk.

The food experts advised: "For a smooth, fluffy mash, leave the potatoes to steam-dry in a colander for a few minutes before returning to the pan to mash."

Transfer the cooked mince to an ovenproof dish, spread the mash on top, and create texture with a fork.

Bake for 20-25 minutes until the top is starting to colour and the mince is bubbling. When finished, let it rest for 10 minutes before serving.