Indian-spiced shepherd’s pie

Indian-spiced shepherd’s pie

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(74 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


  • 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…


  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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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.
7th Aug, 2012
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.
16th Jul, 2012
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.
8th Jun, 2012
I am making this tonight and cannot wait :) I will leave my verdict on the taste...................
31st May, 2012
Looks lovely, can you freeze it?
24th May, 2012
just had this for tea and i was suprised at how well it went down with my daughter and grandaughter they both loved it only thing i changed was i used quorn and instead of peas i used sweetcorn will certainly make this again
13th May, 2012
What a great twist on a classic.... And going off piste I used quorn mince; it went down a treat with the whole family. When adding the stock you need to use 300ml as opposed to 200ml; also used beef stock to have the flavour. Will definitely make again.


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