Shepherd’s pie is a classic British comfort food, traditionally made with juicy and spiced minced lamb and a layer of creamy mashed potatoes.

It’s not only delicious and filling but also a winter staple many Britons enjoy at the pub or family dinners.

This “hassle-free” version shared by BBC Good Food can be prepared in as little as 15 minutes and cooks in just one hour.

The recipe yields four servings and boasts a lovely, golden-brown layer of fluffy mashed potatoes when prepared as instructed.

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

Easy shepherd’s pie recipe

Ingredients

One tbsp sunflower oil

One large onion, chopped

Two to three medium carrots, chopped

500g pack lamb mince

Two tbsp tomato purée

Large splash of Worcestershire sauce

500ml beef stock

900g potatoes, cut into chunks

85g butter

Three tbsp milk

Method

Start by heating one tablespoon of sunflower oil in a medium-sized saucepan. Once hot, add one finely chopped onion and two to three chopped carrots, cooking for a few minutes until they soften.

Next, increase the heat and crumble 500g of lamb mince into the pan. Cook the meat until browned, making sure to drain off any excess fat.

Stir in two tablespoons of tomato purée along with a generous splash of Worcestershire sauce, then continue to cook for another couple of minutes to allow the flavours to combine.

Pour 500ml of beef stock into the pan, bring the mixture to a gentle simmer, and cover it. Let it cook for 40 minutes, stirring halfway through.

While the filling cooks, preheat your oven to 180C (160C fan) or Gas Mark four. To make the mashed potatoes, boil 900g of potato chunks in salted water for 10 to 15 minutes or until tender. Drain the potatoes, then mash them with 85g of butter and three tablespoons of milk until smooth and creamy.

Transfer the cooked lamb mixture into an ovenproof dish and top with the mashed potatoes. Use a fork to roughen the surface of the mash. At this point, the dish can be refrigerated or frozen for up to a month.

Bake the pie in the oven for 20 to 25 minutes or until the top is lightly golden and the meat bubbles at the edges. If baking from frozen, cook at 160C (140C fan) or Gas Mark three for one to 1.5 hours, until piping hot in the centre.

If desired, you can also briefly place it under the grill to achieve a crisp golden top.

Allow the pie to rest for five minutes before serving.