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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25th Feb, 2014
Really impressed with this recipe, so much so I registered just so I could comment. I followed some of the previous comments and added 300ml of stock, I also added fresh garlic with the onion at the beginning, then ground coriander, fresh chilli and chilli powder, super tasty meal and I will definitely be making this again.
20th Feb, 2014
Husband's reaction- "well that beats normal cottage pie". Texture of topping was great
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.
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.
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 .
8th Jan, 2013
Made this last night. Love the potato topping, but not enough sauce. Will use a curry paste next time instead of the garam masala.
24th Nov, 2012
Gorgeous flavours however the filling was quite dry. I reccommend this as a quick and tasty meal!
25th Sep, 2012
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.
19th Sep, 2012
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.
15th Sep, 2012
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.


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