Fragrant shepherd's pie with apricots

Fragrant shepherd's pie with apricots

Shepherd's pie lovers will love the new addition of spices and apricots in this make-ahead crowd pleaser

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 3 hrs 50 mins

Freezable

Method

  1. Brown the lamb in batches in a large, deep frying pan (there's no need to add oil). Once each batch is browned, transfer it to a sieve and pour off the excess fat from the pan before cooking the next batch. Set aside the browned mince and wipe out the pan with some kitchen paper. Whizz the onions, ginger, garlic and spices together in a food processor until finely chopped and a little pulpy (you can add a drop of water if you need to), then tip into the same pan with the oil. Cook over a medium heat for 5-6 mins until the onion is softened and the spices become fragrant.
  2. Return the meat to the pan along with the chopped tomatoes and purée, honey and the stock. Bring to the boil, cover and simmer for 1 hr, adding the apricots after 30 mins. The lamb and apricots should be tender, and the sauce thickened; if it's a little wet still, simmer, uncovered, for another 10 mins. Remove from the heat, stir in the coriander leaves and season well.
  3. While the lamb is cooking, prepare the potato topping. Boil the potatoes in salted water for 15 mins until tender. Once cooked, drain well and mash with the butter, seasoning and enough milk to give you a creamy consistency.
  4. Heat oven to 200C/fan 180C/gas 6. Tip the lamb mixture into a large ovenproof dish and pile the mash roughly over. (It helps if you start from the edges and work your way towards the middle.) If you're making ahead, cool then freeze the pie at this point, uncovered. Once frozen, cover with cling film and use within 1 month, defrosting thoroughly before reheating.
  5. Bake for 40 mins from warm, or for 1 hr from cold, until the topping is beginning to brown and the filling is hot. If you like, scatter with some toasted cumin seeds to serve.

Per serving

662 kcalories, protein 34g, carbohydrate 79g, fat 26 g, saturated fat 12g, fibre 9g, sugar 28g, salt 0.97 g

Recipe from Good Food magazine, March 2008.

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Latest comments and suggestions

  • Binder photo merylou

    18 March 2008

    merylou rated and commented on this recipe

    5 stars

    A lovely alternative to 'normal' shepherds pie -it will be a regular in our house!

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  • Binder photo Louise

    12 October 2008

    Louise rated and commented on this recipe

    5 stars

    Very good! Will certainly make again.

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  • Binder photo Caroline

    21 November 2008

    Caroline rated and commented on this recipe

    4 stars

    yummy.I think I simmered it a bit long though as there wasn't really any gravy when it came out of the oven-so next time I will put it into the dish into the over a bit sooner-leaving more liquid than I did before. I thought it was going to taste very "warm spicey" but it didn't, it was delicious. Definitely needs some vegetables served on the side though

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  • Binder photo mammymo

    18 April 2009

    mammymo rated and commented on this recipe

    5 stars

    This was absolutely great weeknight dinner for family. My toddler grandson loved the potato topping and adults had second helpings. I served broccoli with it. delicious.

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  • Binder photo Hermione

    11 May 2009

    Hermione rated and commented on this recipe

    5 stars

    Tasty - seemed to take ages to prepare and cook but I have made one for the freezer as I had so much food... Children liked it - but they were very hungry

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  • Binder photo beth82

    09 September 2009

    beth82 commented on this recipe

    Made this last night as a gentle introduction for sweet potato to my kids and husband and my "new food-phobic" husband ate not one but 3 helpings. What a compliment!! Will definitely be making this again.

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  • Binder photo juddaman

    18 October 2009

    juddaman commented on this recipe

    Is freezing the pie uncovered a good idea? Would this not cause freezer burn?

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  • Binder photo caroleweston

    19 November 2009

    caroleweston commented on this recipe

    I want to try this Fragrant Minced lamb recipe but wonder if the cumin and cinnamon really are measured in tablespoons - it seems so much of each. It sounds great but I would not want to overdo the cinnamon in particular.

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  • Binder photo EA

    12 December 2009

    EA rated and commented on this recipe

    4 stars

    I enjoyed this recipe, however did think it a little sweet. The second time I made it I actually left out the apricots and halved the honey, as I found there was enough sweetness with the sweetpotato mash on top. A nice twist to the usual sheperd's pie though, loved the cumin and spices with the lamb! Served it with broccoli too!

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  • Binder photo lydia

    05 July 2010

    lydia rated and commented on this recipe

    5 stars

    Totally in love with this recipe, made it loads over the winter. Perfect comfort food and easy to make extra for the next day. My husband wasn't so keen though, he couldn't get his head round the idea of apricots in shepherd's pie but I couldn't get enough of it. Need to keep experimenting, has been coming out a bit dry but that's my fault. Looking forward to making it again when the colder weather gets here

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  • Binder photo HH

    11 March 2011

    HH rated and commented on this recipe

    4 stars

    I can't deny that this was really tasty. However my husband who prefers savoury to sweet, found this too sweet with the apricots and honey. I made half the quantity of mash and that was more than plentiful.

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  • Binder photo Evelyn

    21 June 2011

    Evelyn rated and commented on this recipe

    3 stars

    I was rather disappointed with this recipe. It wasn't nearly as 'fragrant' as I was expecting, and I'm not sure it was worth the lengthy preparation time. I'm unlikely to repeat.

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  • Binder photo thynk2much

    23 June 2011

    thynk2much rated and commented on this recipe

    5 stars

    Lovvvved this - made it in 2 individual portions and then froze the remaining filling in 2-person-servings for easy prep in future. It was really delicious and the smell took over the whole house!

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  • Binder photo Fluffy

    26 August 2011

    Fluffy rated this recipe

    3 stars

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  • Binder photo amyloureilly

    22 September 2011

    amyloureilly rated and commented on this recipe

    5 stars

    Yum, made this without the apricots and it was lovely. I'd use a bit more stock next time and put loads more veg in with the mince.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 3 hrs 50 mins

Freezable

Freeze-ahead crowd-pleaser

Ingredients

FOR THE MASH

  • 1¼ kg sweet potatoes , peeled and cut into chunks
  • 50g butter
  • 1¼ kg potatoes , peeled and cut into large chunks
  • toasted cumin seeds , to serve
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Per serving

662 kcalories, protein 34g, carbohydrate 79g, fat 26 g, saturated fat 12g, fibre 9g, sugar 28g, salt 0.97 g

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