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Spiced shepherd’s pie

Shepherd's pie with crumbled potato topping, in a baking dish

Spiced shepherd’s pie

Name: Spiced shepherd’s pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Indian
Ingredients: 500g pack lean minced lamb; 1 onion chopped; 2 carrots diced; 2 tbsp garam masala; 200ml hot stock (lamb, beef or chicken); 200g frozen peas; 800g potatoes diced; 1 tsp turmeric; small bunch coriander roughly chopped; juice half lemon plus wedges to serve

Good Food team

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Serves 6

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.7 out of 5.91 ratingsRate

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Our healthy, low-fat shepherd's pie can be frozen to enjoy another day. This budget-friendly meal makes the most of storecupboard spices and frozen peas

Freezable

Healthy

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A star rating of 4.1 out of 5.53 ratings

Ingredients

Nutrition

Units:

MetricUS

500g pack lean minced lamb
1 onion

chopped
2 carrots

diced
2 tbsp garam masala
200ml hot stock

(lamb, beef or chicken)
200g frozen peas
800g potatoes

diced
1 tsp turmeric
small bunch coriander

roughly chopped
juice half lemon

plus wedges to serve

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Nutrition: per serving

kcal317
fat12g
saturates5g
carbs32g
sugars5g
fibre4g
protein22g
salt0.44g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, July 2011

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A star rating of 4.7 out of 5.91 ratings

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