Indian-spiced shepherd’s pie

Indian-spiced shepherd’s pie

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(70 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…

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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jonnytherocket
10th Aug, 2015
3.05
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
4.05
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.
alisonrkerr
20th Feb, 2014
5.05
Husband's reaction- "well that beats normal cottage pie". Texture of topping was great
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.

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