Indian-spiced shepherd’s pie

Indian-spiced shepherd’s pie

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(43 ratings)

Prep: 15 mins Cook: 50 mins

Easy

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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Ingredients

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

    Onion

    un-yun

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

  • 2 carrots, diced
    Carrot

    Carrot

    ka-rot

    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
    Potato

    Potato

    po-tate-oh

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

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    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
    Lemon

    Lemon

    le-mon

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

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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jompower
6th Nov, 2013
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
4th Nov, 2013
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
29th Jul, 2013
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
8th Jan, 2013
3.05
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
24th Nov, 2012
4.05
Gorgeous flavours however the filling was quite dry. I reccommend this as a quick and tasty meal!
bakerstreetchick
25th Sep, 2012
4.05
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
19th Sep, 2012
5.05
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
15th Sep, 2012
5.05
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
7th Aug, 2012
4.05
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
16th Jul, 2012
4.05
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.

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