Indian shepherd's pie

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Prep time:

Cook time:

Serves: 4

By kenyonfood



  • 1 tbsp tomato puree

  • 1 splash milk

  • 1 tbsp rapeseed oil

  • 150ml chicken stock

  • 1 large onion peeled and finely chopped

  • 1 bulb ginger peeled and finely grated (2.5 cm piece)

  • 500g lamb mince

  • 2 tsp ground cumin

  • 1 tbsp korma curry paste

  • 1kg floury potatoes peeled and cut into chunks

  • 2 cloves garlic peeled and crushed

  • 300g frozen peas

  • 1 handful coriander chopped

  • 50g butter

  • 1 tsp lemon juice

  • 2 tomatoes skinned and chopped


  1. Preheat oven to 200°C/Gas 6
  2. Heat the rape seed oil in a pan, add the onion, garlic and ginger and fry over a medium heat until the onion is soft and just beginning to brown. Add the lamb korma paste, cumin and mix with the onion mixture and fry for a further 30 seconds, then add the meat and fry until lightly browned.
  3. Stir in the tomato, tomato puree and stock, lemon juice and season with sea salt and black pepper.
  4. Cover and simmer for 30 minutes until the mixture has thickened but is still moist, add more stock if needed.
  5. Stir in the fresh coriander and peas and transfer to an ovenproof dish.
  6. Put the potatoes into a large pan of salted water, bring to the boil and simmer until tender. Drain the potatoes and mash them, return to the pan and add the butter and milk, season with sea salt and black pepper.
  7. Spoon the potato over the lamb mixture, bake for 30 minutes until golden brown.

Additional Information

  • indian

  • lamb

  • Potato

  • Meat

  • Winter

  • Autumn

  • Main Course

  • Dairy Free

  • Nut Free

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Your comments

  • 02/11/10 12:12

    Old favorite with a bit of a twist!