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Shepherd's pie, homemade

Shepherd’s pie is a cooked dish traditionally made with minced lamb and topped with mashed potato. These figures describe a homemade recipe. It mainly provides carbohydrate, fat and protein. Per 100g, it contains 9.5g of carbohydrate, 5.4g of fat and 5.9g of protein, with an energy content of 450 kJ.

Carbohydrate provides energy, while protein is needed for the growth and repair of body tissues. The dish also contains saturated fat and salt, which are worth noting for people monitoring their intake. The amounts can vary with the meat, added fat, stock and seasoning used in the recipe. Full nutrient figures for this recipe are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

107 kcal

Energy

450 kJ

Fat

5.4g

of which saturates

2g

Carbohydrate

9.5g

of which sugars

0.9g

Fibre

0.9g

Protein

5.9g

Salt

0.58g

Water

78g

Cholesterol

19mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

4µg

Vitamin D

0.2µg

Vitamin E

0.19mg

Vitamin C

4mg

Thiamin (B1)

0.13mg

Riboflavin (B2)

0.05mg

Niacin (B3)

1.2mg

Vitamin B6

0.08mg

Vitamin B12

0.4µg

Folate

9µg

Calcium

16mg

Iron

0.61mg

Magnesium

15mg

Phosphorus

69mg

Potassium

263mg

Sodium

233mg

Zinc

1mg

Copper

0.05mg

Selenium

1µg

Iodine

4µg

Other types of shepherd's pie

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Shepherd's pie, vegetable

114 kcal

4.5g

3.9g

–

Shepherd's pie, vegetable, retail

101 kcal

1.9g

4.9g

–

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published