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Indian-spiced shepherd’s pie

A low-fat, superhealthy shepherd's pie that can be popped in the freezer or enjoyed on the day

  • Prep: 15 mins
    Cook: 50 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 317
  • Carbohydrates 32
  • Saturated Fat 5
  • Sugar 5
  • Protein 22
  • Fat 12
  • Fibre 4
  • Salt 0.44

Nutrition per serving

  • Calories 317
  • Carbohydrates 32
  • Saturated Fat 5
  • Sugar 5
  • Protein 22
  • Fat 12
  • Fibre 4
  • Salt 0.44

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

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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