Spiced shepherd's pie
An enhanced family classic in all the right ways
4
Serves
15 mins
Prep Time
30 mins
Cook Time
Recipe author
Ashia Ismail-Singer
A delicious twist on the traditional English shepherd's pie with the addition of rich, fragrant Indian spices. All of these are available at your local supermarket, and many are likely to be in your pantry. The fresh chilli is delicious but leave it on the side if you've got those who are sensitive to heat.
This recipe is courtesy of Ashia Ismail-Singer. Photo by Manja Wachsmuth.
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Ingredients
Pie
500g beef or Quality Mark lamb mince
¼ cup oil
2 onions
sliced
1½ tsp ground coriander
1 tsp ground cumin
1 tsp paprika
¼ tsp turmeric
½ tsp chilli powder
1 tsp salt
2-3 garlic cloves
crushed
1 tsp fresh ginger
grated
400ml can diced tomatoes
or tomato passata
½ cup green peas
fresh or forzen
½ cup carrots
sliced
6-8 potatoes
peeled and quartered
1 tsp butter
splash milk
1 egg
beaten, for egg wash
To Serve
seasonal vegetables
Method
For the pie
1
Fry the onion in oil until golden, and add the minced meat, spices, garlic and ginger. Cook until the meat is brown.
2
Add tomatoes and all the vegetables and simmer for about 20 minutes. When well cooked, leave aside.
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3
Boil the potatoes until soft. Drain and mash, adding butter and a splash of milk, making sure the mash is of a spreadable consistency.
4
Put the cooked mince into an ovenproof dish, and cover with the mashed potatoes. For a more decorative look, use a piping bag and decorate with the mashed potatoes.
5
Glaze with a beaten egg and place in a preheated oven at 180°C for about 20–30 minutes or until golden.
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Nutrition Information per Serving (639g)
This nutrition analysis is based on 4 serves and doesn't include the vegetables to serve.
Energy
2314kJ (553 kcal)
Protein
37.7g
Total Fat
22.5g
Saturated Fat
5.8g
Carbs
45.3g
Dietary Fibre
9.2g
Sodium
315mg
Iron
5.5mg
Zinc
6.9mg
Vitamin B12
1.3µg
