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Indian-spiced shepherd’s pie

Indian-spiced shepherd’s pie

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Rating: 5 out of 5.76 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal317
fat12g
saturates5g
carbs32g
sugars5g
fibre4g
protein22g
low insalt0.44g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2011

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Overall rating

Rating: 5 out of 5.76 ratings

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