Lower sugar recipe for 6 people, takes only 50 mins; recipe has minced lamb, onion, carrot, garam masala, stock, frozen pea, potato, turmeric, coriander and lemon.
Indian-spiced shepherd's pie
Course: Lower sugar
Servings
6
servings
Prep time
15 mins
Ingredients
- Coriander: small bunch coriander, roughly chopped
- Turmeric: 1 tsp turmeric
- Onion: 1 onion, chopped
- Carrot: 2 carrots, diced
- Lemon: juice half lemon, plus wedges to serve
- Frozen Pea: 200g frozen peas
- Potato: 800g potatoes, diced
- Minced Lamb: 500g pack lean minced lamb
- Garam Masala: 2 tbsp garam masala
- Stock: 200ml hot stock (lamb, beef or chicken)
Directions
- 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.
