INDIAN-SPICED SHEPHERD'S PIE

Indian-spiced shepherd's pie image

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

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 1h5m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.44 milligram of sodium