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Indian spiced shepherd’s pie

Indian spiced shepherd’s pie

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(35 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Serves 6
A low-fat, superhealthy shepherds pie that can be popped in the freezer or enjoyed on the day

Nutrition and extra info

  • Healthy

Nutrition per serving

  • kcalories317
  • fat12g
  • saturates5g
  • carbs32g
  • sugars5g
  • fibre4g
  • protein22g
  • salt0.44g
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Ingredients

  • 500g pack lean minced lamb
  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, diced

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 200ml hot stock (lamb, beef or chicken)
  • 200g frozen peas
  • 800g potatoes, diced

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tsp turmeric
  • small bunch coriander, roughly chopped
  • juice half lemon, plus wedges to serve

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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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.

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Comments, questions and tips

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Comments (34)

clairechambers's picture

I made this using diced lamb shoulder which I allowed to gently simmer on the hob for an hour (topping up the liquid periodically) prior to assembling the dish and baking. It was delicious and made a lovely rich gravy. Definitely worth the time. Love the lemon hit in the potatoes too.

kiwilady's picture

Enjoyed.
Added 300ml stock as per previous comments. Apart from that followed receipe exactely. Would make again but would perhaps offer more/additional spices as others have suggested for further depth of flavour.

jonnytherocket's picture
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Nice enough recipe, bit dry for our liking, might try adding extra stock to it next time so there's a bit of a sauce

mandyq's picture
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Indian Spiced Cottage Pie for me as I used beef mince. Such a nice change - great recipe.

joanna1972's picture
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The family were a little sceptical about this one as in why change a classic...however they totally loved it! The potatoes were lovely and soft and got a little bit of crunch which was scrummy!
I did change a few bits as I had half a jar of curry paste in the fridge so added that instead of the dry herbs. Also I added ground coriander and cumin seeds to the potatoes! Looking at the spices I'm not sure the original recipe would have enough of a kick for our taste buds.

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?

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Questions (2)

kiwilady's picture

What did everyone serve this dish with? X

ellie2944's picture

The flavour of the stock is too strong. What can I do to reduce this flavour?

Tips (1)

maryca's picture

Loved it. I used mashed potato with some mustard and parmesan which makes it more moist. Perfect variation to a classic.

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