Quick spiced shepherd's pie

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1. Heat 1 tbsp olive oil in a large non-stick frying pan, then fry the lamb and half the spice mix over a high heat for 8 mins until browned. Tip in the tomatoes, then season and simmer for 20 mins until thick. Meanwhile, crush the potatoes with the remaining oil and spice mix.
2. Heat the grill to high. Tip the hot sauce into a gratin dish and scatter with the potatoes. The pie can now be cooled and frozen for up to a month. Grill for 8 mins until the potatoes are crispy and golden.

Cooked potatoes

Cooked potato makes a great standby for a quick supper. As well as an instant topping to a pie, leftover potatoes can be mixed with tinned fish for quick fishcakes or mixed with greens for bubble and squeak.

Per serving

562 kcalories, protein 29g, carbohydrate 41g, fat 33 g, saturated fat 11g, fibre 3g, salt 3.62 g

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• Natasha

  19 March 2008

  Natasha rated and commented on this recipe

  

  I really like the idea of crushed potatoes instead of mashed potatoes. Somehow it makes the pie less heavy.

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Ingredients

• 4 tbsp olive oil
• 500g pack minced lamb
• 3 tbsp Morroccan spice mix (we used Schwartz's)
• 400g can chopped tomatoes with garlic and onion
• 750g cooked potatoes

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Ingredients

• 4 tbsp olive oil
• 500g pack minced lamb
• 3 tbsp Morroccan spice mix (we used Schwartz's)
• 400g can chopped tomatoes with garlic and onion
• 750g cooked potatoes

Per serving

562 kcalories, protein 29g, carbohydrate 41g, fat 33 g, saturated fat 11g, fibre 3g, salt 3.62 g

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