Photo of Shepherd's pie by WW

Shepherd's pie

Points® value
Total Time
45 min
15 min
30 min
Always a favourite with the family, this is delicious with peas or broccoli on the side.


Potatoes, Raw

700 g, floury, peeled and cut into even chunks

Low Fat Spread

2 teaspoon(s), level

Skimmed Milk

4 tablespoon(s)

Ground Nutmeg

½ teaspoon(s), level, freshly grated

Extra lean beef mince (5% fat), raw

550 g

Sunflower Oil

2 teaspoon(s)


1 medium, chopped finely


2 clove(s), crushed

Carrots, raw

1 medium, peeled and grated coarsely

Baxters Chef Selections Beef Consomme with Cask Aged Sherry

275 g, condensed

Dried Mixed Herbs

½ teaspoon(s)

Breadcrumbs, fresh

2 tablespoon(s), natural colour

Parmesan Cheese

1 tablespoon(s), grated, grated fresh


  1. Boil the potatoes until just tender, then drain well and return to the pan. Heat until dry and floury, then mash the potatoes until smooth and lump free. Mix in the low-fat spread, milk, nutmeg and seasoning. Set aside.
  2. Dry-fry the mince in a very hot preheated non-stick frying-pan, stirring well to break up any lumps. Add the oil and then the onion, garlic and carrot. Cook for 5 minutes until the vegetables soften, then stir in the consommé and 150 ml of water plus the herbs and seasoning. Simmer uncovered for 10 minutes until the meat is cooked and the liquid has been reduced. Stir once or twice during cooking.
  3. Preheat the grill to a medium heat. Spoon the meat into a heatproof pie dish and spread the mashed potato roughly on top, with a fork. Sprinkle over the crumbs and the cheese.
  4. Place the pie dish under the grill and brown the top of the pie.