Indian-spiced shepherd’s pie

Indian-spiced shepherd’s pie

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(44 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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cybarj
23rd Apr, 2017
3.8
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.
Guestorz
23rd Feb, 2017
2.55
It was pretty good
clairechambers
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.
livvykins21
19th Jan, 2016
Absolutely gorgeous - easy to make, quick and very warming for a winter's evening.
kiwilady
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.
jonnytherocket
10th Aug, 2015
2.55
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
mandyq
30th Jan, 2015
5.05
Indian Spiced Cottage Pie for me as I used beef mince. Such a nice change - great recipe.
joanna1972
31st Oct, 2014
3.8
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.
jobrowne78
20th May, 2014
Made this last night and it was delicious! Went with the 300ml of stock and added couple of cloves of garlic and chilli flakes for a bit of a kick. There are leftovers in the fridge, but not for long!
cjf30
25th Feb, 2014
5.05
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.

Pages

kiwilady
8th Sep, 2015
What did everyone serve this dish with? X
ellie2944
31st Jan, 2014
The flavour of the stock is too strong. What can I do to reduce this flavour?
LuuJay
16th Dec, 2016
3.8
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!
bobsmyunkle@me.com
10th Apr, 2016
I found it just a little bland. Added 2 tbsp curry paste & a diced red chilli. Was much better.
maryca
12th Jul, 2013
Loved it. I used mashed potato with some mustard and parmesan which makes it more moist. Perfect variation to a classic.