Indian spiced shepherd's pie

Indian spiced shepherd's pie

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 50 mins

Low-fat, Super healthy

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.

PER SERVING

317 kcalories, protein 22.0g, carbohydrate 32.0g, fat 12.0 g, saturated fat 5.0g, fibre 4.0g, sugar 5.0g, salt 0.44 g

Recipe from Good Food magazine, July 2011.

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Latest comments and suggestions

  • Binder photo munchkin

    23 June 2011

    munchkin commented on this recipe

    This just delicious and so quick and easy to do. Have made this twice and cut down on the amount of peas the second time after feedback from the family. A shepherds pie without the hassle of mashed potato - bliss.

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  • Binder photo munchkin

    23 June 2011

    munchkin rated this recipe

    5 stars

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  • Binder photo muthahuffa

    25 June 2011

    muthahuffa rated this recipe

    4 stars

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  • Binder photo Jackie B

    03 July 2011

    Jackie B rated and commented on this recipe

    5 stars

    Really good, made a change from the normal pie. I did use beef instead of lamb, love the potato topping. Yum.

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  • Binder photo Han

    14 July 2011

    Han rated and commented on this recipe

    5 stars

    So easy, worked really well, and was a big hit with my parents!

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  • Binder photo Mrs D Carter

    14 July 2011

    Mrs D Carter rated and commented on this recipe

    5 stars

    Easy to make, wonderful taste, fantastic mid week meal!

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  • Binder photo Cleaning Fairy

    22 July 2011

    Cleaning Fairy rated and commented on this recipe

    5 stars

    We all love this - even the children. Makes a nice change and is a really good weekday meal

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  • Binder photo Frantic Flapjack

    23 July 2011

    Frantic Flapjack rated and commented on this recipe

    3 stars

    The topping was good but we found the filling was too dry.

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  • Binder photo Recipes

    01 August 2011

    Recipes rated and commented on this recipe

    3 stars

    Used lean beef mince instead of lamb and although it was really tasty, I found the filling a bit dry. Next time I'll add a tin of chopped tomatoes I think.

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  • Binder photo Nora

    30 August 2011

    Nora rated and commented on this recipe

    5 stars

    Delicious. Family loved it and the potatoes on top make a really nice change from mash.

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  • Binder photo Chickin

    03 November 2011

    Chickin rated and commented on this recipe

    5 stars

    Really enjoyed this meal, even my 3 year old son devoured it all. I put 300ml of stock in after the comments about it being dry and I found this was just right. The potatoes on top were delicious and healthy too! Not sure this serving is for 6 either, more like 4 or maybe we're just greedy!!

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  • Binder photo Ally

    03 March 2012

    Ally rated and commented on this recipe

    4 stars

    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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  • Binder photo lizleicester

    08 April 2012

    lizleicester rated and commented on this recipe

    5 stars

    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.

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  • Binder photo SavedRecipes

    18 April 2012

    SavedRecipes rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Beauster

    13 May 2012

    Beauster rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 50 mins

Low-fat, Super healthy

Ingredients

  • 500.0g pack lean minced lamb
  • 1 onion , chopped
  • 2 carrots , diced
  • 2.0 tbsp garam masala
  • 200.0ml hot stock (lamb, beef or chicken)
  • 200.0g frozen peas
  • 800.0g potatoes , diced
  • 1.0 tsp turmeric
  • small bunch coriander , roughly chopped
  • juice half lemon , plus wedges to serve
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PER SERVING

317 kcalories, protein 22.0g, carbohydrate 32.0g, fat 12.0 g, saturated fat 5.0g, fibre 4.0g, sugar 5.0g, salt 0.44 g

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