Indian-spiced shepherd’s pie

Indian-spiced shepherd’s pie

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(45 ratings)

Prep: 15 mins Cook: 50 mins


Serves 6

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

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal317
  • fat12g
  • saturates5g
  • carbs32g
  • sugars5g
  • fibre4g
  • protein22g
  • salt0.44g
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  • 500g pack lean minced lamb
  • 1 onion, chopped



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

  • 2 carrots, diced



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

  • 2 tbsp garam masala
    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



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

  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

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



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


  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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22nd Nov, 2017
Made a veggie version using Quorn mince. Added garlic and curry powder as well as the garam masala. It needed about 400 ml of stock (I used a 300g pack of mince) and I added a bit of tomato purée. I followed others’ advice and added ground cumin and coriander to the turmeric spuds. The whole thing was delicious.
23rd Apr, 2017
Lovely. Definitely needs more stock, or maybe make some gravy separately. I added 300ml of stock and it still wasn't enough for us. It might sound obvious but make sure you dice the carrots to small, pea-sized chunks otherwise you'll be left with a few hard bits. I did half and half white potato and sweet potato. Delicious.
Art Anderson's picture
Art Anderson
13th Mar, 2018
Great tips cybarj, followed them and it turned out great! Thanks!
23rd Feb, 2017
It was pretty good
28th Jan, 2016
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.
19th Jan, 2016
Absolutely gorgeous - easy to make, quick and very warming for a winter's evening.
11th Aug, 2015
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.
10th Aug, 2015
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
30th Jan, 2015
Indian Spiced Cottage Pie for me as I used beef mince. Such a nice change - great recipe.
31st Oct, 2014
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.


8th Sep, 2015
What did everyone serve this dish with? X
31st Jan, 2014
The flavour of the stock is too strong. What can I do to reduce this flavour?
16th Dec, 2016
I switch a few ingredients in this: white potatoes for sweet potatoes, fresh coriander for a tsp of ground coriander for a citrus zing, and swapped lemon for lime juice. My toddler and all the family loves it!
10th Apr, 2016
I found it just a little bland. Added 2 tbsp curry paste & a diced red chilli. Was much better.
12th Jul, 2013
Loved it. I used mashed potato with some mustard and parmesan which makes it more moist. Perfect variation to a classic.