Lamb keema shepherd's pie on plate with fork

Lamb keema shepherd's pie

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(15 ratings)

Prep: 20 mins Cook: 1 hr, 50 mins

Easy

Serves 6

Give this classic dish a makeover with a touch of spice. We've kept it mild, but you can boost the heat with added curry powder or fresh chilli, if you like

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal445
  • fat19g
  • saturates7g
  • carbs41g
  • sugars11g
  • fibre8g
  • protein24g
  • salt0.8g
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Ingredients

  • 2 tbsp rapeseed oil, plus extra for drizzling
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g lamb mince
  • thumb-sized piece ginger, peeled and grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves, crushed
  • ½ tsp ground cinnamon
  • 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…

  • 2 tbsp mild or medium curry powder
  • 1 tbsp tomato purée
  • 1 lamb stock cube or beef stock cube
  • pinch sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 4 large sweet potatoes, peeled and cut into chunks
  • 4 large potatoes, peeled and cut into chunks ½ the size of the sweet potato chunks
  • 50g mature cheddar, grated
  • 250g frozen peas
  • 2 poppadums (optional)
  • 1 green chilli, thinly sliced (optional)

Method

  1. Heat the oil in a large pan and cook the onions until soft and starting to brown, about 8-10 mins. Push to one side of the pan and add the lamb. Leave the meat alone until the underside is browning, then break it down with the back of a spoon. Leave to brown for a few mins more, then stir in the ginger, garlic, spices and tomato purée. Stir for a few mins until the mixture is sticky and aromatic. Add 600ml water, the stock cube and the sugar.

  2. Bring to a simmer, then lower the heat and cook for 45 mins, stirring occasionally to prevent it from sticking. The sauce should be thick but if it reduces too quickly, add a splash of water or cover with a lid.

  3. Put the sweet potatoes and potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and simmer for 15 mins until tender. Drain and leave to steam dry for 10 mins.

  4. Mash the potatoes with the cheese and some seasoning. Tip the mince into a baking dish about 20 x 35cm and 10cm deep. Stir in the peas. Cover with the mash, making dips and peaks with the back of your spoon, or pipe the mash on for a neater finish. Crush the poppadums in your hands and scatter over the mash, then drizzle over a little oil. You can now chill for up to two days or freeze for two months. If cooking straightaway, heat oven to 180C/160C fan/gas 4.

  5. Bake for 45 mins until golden and bubbling around the edges. Leave to cool for 5 mins, then serve with the green chilli scattered over, if you like.

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Comments, questions and tips

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su.weathers1@gm...
3rd Mar, 2019
5.05
Just delicious! I have made this several times as it is easy to make and works every time. I agree that it isn’t enough for 6, more like 3-4 people.
patlim's picture
patlim
1st Mar, 2019
5.05
Simply delicious. Followed the recipe and it turned out just amazing. Tasted even better the next day!!
flyawaykate
17th Feb, 2019
5.05
Great easy recipe that ups the stakes for shepherds pie. Kids ate it, grown ups loved it. Definitely keeping it top of my list.
Frantic Flapjack
12th Feb, 2019
4.05
Easy to make. Husband loved it. I took on board the previous comments about 600ml of water being too much. I used a 300g carton of good beef stock instead of using a beef cube and added about 100ml water extra. This gave a good consistency.
ljp1968's picture
ljp1968
31st Jan, 2019
5.05
Best ever recipe!!! Agree Dorothy R, don't use 600ml water - far too much!! Cooked it three times in two weeks - it really is that good!
dorothyr's picture
dorothyr
24th Jan, 2019
5.05
For me this is one of these dishes that you would hope never to finish eating! Hubby loved it too! Be careful about adding 600 mls of water - far too much and I think you would struggle to feed six people. Definitely make again.
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KathyMolan's picture
KathyMolan
24th Jan, 2019
5.05
I baked my sweet potatoes in the oven as it was on and then peeled and mashed them
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