Indian spiced shepherd’s pie

Indian spiced shepherd’s pie

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(27 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 6

A low-fat, superhealthy shepherds pie that can be popped in the freezer or enjoyed on the day

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
317
protein
22g
carbs
32g
fat
12g
saturates
5g
fibre
4g
sugar
5g
salt
0.44g

Ingredients

  • 500g pack lean minced lamb
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 tbsp garam masala
  • 200ml hot stock (lamb, beef or chicken)
  • 200g frozen peas
  • 800g potatoes, diced
  • 1 tsp turmeric
  • small bunch coriander, roughly chopped
  • juice half lemon, plus wedges to serve

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Method

  1. In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins. Add the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
  2. Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander – try not to break up the potatoes too much.
  3. Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.

Recipe from Good Food magazine, July 2011

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Comments

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jobrowne78's picture

Made this last night and it was delicious! Went with the 300ml of stock and added couple of cloves of garlic and chilli flakes for a bit of a kick. There are leftovers in the fridge, but not for long!

cjf30's picture
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Really impressed with this recipe, so much so I registered just so I could comment. I followed some of the previous comments and added 300ml of stock, I also added fresh garlic with the onion at the beginning, then ground coriander, fresh chilli and chilli powder, super tasty meal and I will definitely be making this again.

alisonrkerr's picture
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Husband's reaction- "well that beats normal cottage pie". Texture of topping was great

jompower's picture

Brilliant recipe. This is the second time I have made it and this time I added garlic and a bit of chilli and also added sweetcorn.

popadum's picture

Lovely mid week supper, and an interesting variation on the traditional recipe. I made the meat part a day ahead and it was full of flavour.

The potatoes were really crispy, without using any oil. It's got me thinking about an Italian version.

I used a 1/4 tsp of turmeric instead of the full tsp, as turmeric can be really bitter.

choccie_123's picture

Not sure about this new web site- I think I may have rated this reciepe more than once, and now I cannot read what I am typing.
Anyway. Five stars. Made this tonight and it served four. I followed the recipe exactly , next time I make it I shall experiment with more spices. The potatoes were delicious .

patyblue52's picture
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Made this last night. Love the potato topping, but not enough sauce. Will use a curry paste next time instead of the garam masala.

han100's picture
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Gorgeous flavours however the filling was quite dry. I reccommend this as a quick and tasty meal!

bakerstreetchick's picture
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A really nice recipe that's easy to make and not going to produce feelings of guilt, even after a big serving. i would say though that just garam masala and tumeric doesn't add enough flavour. I add chilli powder, marjoram, coriander power, garlic powder, and saffron for that extra flavour.

graysprincess's picture
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Cooked this for 4 and in light of earlier comments increased the quantities for the lamb mixture, also following advice added extra stock and a tin of chopped tomatoes. I also added some cubes of blanched butternut squash to the potato (same quantity as the recipe) and spices and their was a unanimous decision that it was delicious.

cldaniels's picture
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Really good. Added the chopped coriander to lamb rare than to potatoes. Stirred garlic butter in cooked potato cubes rather than turmeric and coriander. Will make lamb again to serve with naan bread and sauces.

mrslangers's picture
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I made this tonight and added curry powder and chilli for extra taste.
The quantities are definitely for 4 people not 6. I did add extra stock as others had mentioned and this is needed.The next time I make this I would fry the minced lamb on its own and then drain the fat, a little to fatty for me
I served this with GF Indian spiced greens which went very well.

bakerstreetchick's picture
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Absolutely delicious! I added a lot more spices which really added a depth of flavour, but apart from that I followed the recipe to a 'T', and it was excellent.

rcostello1's picture

I am making this tonight and cannot wait :) I will leave my verdict on the taste...................

bethanyhirst's picture

Looks lovely, can you freeze it?

kazz70's picture
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just had this for tea and i was suprised at how well it went down with my daughter and grandaughter they both loved it
only thing i changed was i used quorn and instead of peas i used sweetcorn
will certainly make this again

darrenharris7's picture
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What a great twist on a classic.... And going off piste I used quorn mince; it went down a treat with the whole family. When adding the stock you need to use 300ml as opposed to 200ml; also used beef stock to have the flavour. Will definitely make again.

helenclare5's picture
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I halved this recipe for 2 of us and it was just about enough for a main meal. Great recipe though and lovely potato topping, really worked well. I heeded the the advice and used more veg and around increased to 300ml of stock even with halving the quantities and that was perfect. Good mid week supper.

lizleicester's picture
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Followed this recipe exactly and it was delicious. Didn't cook all the moisture out of the lamb to avoid the warnings of dryness (above). It fed 5 of us and I think ideally the quantities should have been for 4, rather than 6 people.

aliysahussein's picture
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Great flavours but found the filling dry so I mixed up a raita with natural yoghurt, the remaining coriander, some crushed garlic and a hint of paprika which gave it the moisture it needed and complimented the Indian spices perfectly. Great mid week meal

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