Quick spiced shepherd’s pie

A fast and tasty Shepherd’s pie that will fill up the whole family

  • Prep:5 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 562
  • fat 33g
  • saturates 11g
  • carbs 41g
  • sugars 3g
  • fibre 3g
  • protein 29g
  • salt 3.62g


  • 4 tbsp olive oil
  • 500g pack minced lamb
  • 3 tbsp Morroccan spice mix (we used Schwartz's)
  • 400g can chopped tomatoes with garlic and onion
  • 750g cooked potatoes


Cooked potatoes
Cooked potato makes a great standby for a quick supper. As well as an instant topping to a pie, leftover potatoes can be mixed with tinned fish for quick fishcakes or mixed with greens for bubble and squeak.


  1. Heat 1 tbsp olive oil in a large non-stick frying pan, then fry the lamb and half the spice mix over a high heat for 8 mins until browned. Tip in the tomatoes, then season and simmer for 20 mins until thick. Meanwhile, crush the potatoes with the remaining oil and spice mix.

  2. Heat the grill to high. Tip the hot sauce into a gratin dish and scatter with the potatoes. The pie can now be cooled and frozen for up to a month. Grill for 8 mins until the potatoes are crispy and golden.

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