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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18th Apr, 2012
I halved this recipe for 2 of us and it was just about enough for a main meal. Great recipe though and lovely potato topping, really worked well. I heeded the the advice and used more veg and around increased to 300ml of stock even with halving the quantities and that was perfect. Good mid week supper.
8th Apr, 2012
Followed this recipe exactly and it was delicious. Didn't cook all the moisture out of the lamb to avoid the warnings of dryness (above). It fed 5 of us and I think ideally the quantities should have been for 4, rather than 6 people.
3rd Mar, 2012
Great flavours but found the filling dry so I mixed up a raita with natural yoghurt, the remaining coriander, some crushed garlic and a hint of paprika which gave it the moisture it needed and complimented the Indian spices perfectly. Great mid week meal
3rd Nov, 2011
Really enjoyed this meal, even my 3 year old son devoured it all. I put 300ml of stock in after the comments about it being dry and I found this was just right. The potatoes on top were delicious and healthy too! Not sure this serving is for 6 either, more like 4 or maybe we're just greedy!!
30th Aug, 2011
Delicious. Family loved it and the potatoes on top make a really nice change from mash.
1st Aug, 2011
Used lean beef mince instead of lamb and although it was really tasty, I found the filling a bit dry. Next time I'll add a tin of chopped tomatoes I think.
Frantic Flapjack
23rd Jul, 2011
The topping was good but we found the filling was too dry.
22nd Jul, 2011
We all love this - even the children. Makes a nice change and is a really good weekday meal
14th Jul, 2011
Easy to make, wonderful taste, fantastic mid week meal!
14th Jul, 2011
So easy, worked really well, and was a big hit with my parents!


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