This one has a secret ingredient for extra shepherds pie recipe. Add the onion and cook for 5 minutes. Meanwhile, in a large frying pan, heat the olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.

Pour the meat into a 1. Put the dish into the oven and cook until the surface is golden brown. These will keep in the freezer for up to 2 months. To cook from frozen, defrost the meat and mashed potato in the fridge overnight and then continue from step 7, making sure the shepherd’s pie is piping hot all the way through before serving. The BBC is not responsible for the content of external sites.