Indian-spiced shepherd’s pie

Indian-spiced shepherd’s pie

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(68 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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mrsmilroy
3rd Jul, 2011
5.05
Really good, made a change from the normal pie. I did use beef instead of lamb, love the potato topping. Yum.
janetnick
23rd Jun, 2011
5.05
This just delicious and so quick and easy to do. Have made this twice and cut down on the amount of peas the second time after feedback from the family. A shepherds pie without the hassle of mashed potato - bliss.

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