Indian Spiced Shepherd’s Pie
This flavorful Shepherd's Pie recipe combines aromatic garam masala-spiced lamb with a hearty vegetable mix, topped with turmeric-infused potatoes for a comforting and satisfying dish. The fragrant aroma of the spices and the tender mix of vegetables make this dish a perfect choice for a cozy night in.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
50M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 317 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 0.44 milligram of sodium
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