Description
This Indian-spiced shepherd’s pie combines tender minced lamb cooked with aromatic garam masala and vegetables, topped with turmeric-infused mashed potatoes for a flavorful twist on a classic comfort dish. Finished with fresh coriander and a squeeze of lemon juice, this hearty and vibrant recipe is perfect for a satisfying family meal.
Ingredients
Scale
Filling
- 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
- Salt and pepper, to season
Potato Topping
- 800g potatoes, diced
- 1 tsp turmeric
- Small bunch coriander, roughly chopped
- Juice of half a lemon, plus wedges to serve
Instructions
- Cook the lamb and vegetables: In a large non-stick frying pan over medium heat, add the minced lamb, chopped onion, and diced carrots. Stir frequently and cook for about 8 minutes until the lamb is browned and the vegetables start to soften.
- Add spices and seasoning: Sprinkle in the garam masala along with salt and pepper to taste. Continue cooking and stirring for another 2 minutes until the spices become fragrant and well incorporated.
- Simmer with stock and peas: Pour in the hot stock and bring the mixture to a boil. Add the frozen peas, then cook for an additional 2 minutes until the peas are cooked through and most of the liquid has evaporated, resulting in a thick filling.
- Prepare the potato topping: While the filling simmers, place the diced potatoes into a large pan of salted boiling water. Cook until just tender, approximately 8 minutes. Drain the potatoes well and return them to the pan.
- Season and gently mix potatoes: Stir the turmeric and roughly chopped coriander into the drained potatoes, being careful not to break them up too much. This will give the topping its vibrant color and fresh flavor.
- Assemble the pie: Preheat the oven to 200°C (180°C fan)/gas mark 6. Transfer the spiced lamb mixture into a baking dish, then evenly spread the turmeric and coriander potatoes on top. Squeeze the juice of half a lemon over the potato layer.
- Bake and serve: Place the dish in the oven and bake for 30 to 35 minutes, or until the potato topping turns golden and crispy. Serve the shepherd’s pie immediately with extra lemon wedges on the side for added zing.
Notes
- Use lean minced lamb to reduce excess fat and keep the dish healthier.
- If preferred, substitute lamb stock with beef or chicken stock depending on availability or taste preference.
- For a smoother potato topping, mash the potatoes slightly, but care should be taken not to over-mash to retain a rustic texture.
- The turmeric not only adds color but also provides anti-inflammatory benefits.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven.
- To make it gluten free, ensure stock and all ingredients are gluten free certified.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Keywords: Indian shepherd's pie, lamb recipe, garam masala, turmeric potatoes, comfort food, easy dinner, spiced shepherd's pie
