Indian Shepherds Pie With Peas

Indian Shepherds Pie With Peas

1 hour

Serves 4


Nutritional information

Per single serving: 647 kcal, 32.2g fat, 14.7g saturates, 9.2g sugars, 1.5g salt


1 tbsp rapeseed oil

1 large onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

2cm fresh ginger, peeled and finely grated

500g lamb mince

1 tbsp korma curry paste

2 tsp ground cumin

2 tomatoes, skinned and chopped

1 tbsp tomato puree

150ml chicken stock

Squeeze of lemon juice

Sea salt and black pepper

A handful of fresh coriander leaves, chopped

300g frozen peas



For the potato topping:

1kg floury potatoes, peeled and cut into chunks

50g butter

A little milk

Sea salt and black pepper


Preheat the oven to 200°C/400°F/Gas 6.

Heat the 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 until lightly browned. Stir in the tomato, tomato purée and stock, lemon juice and season with sea salt and black pepper, cover and simmer for 30 minutes until the mixture has thickened but is still moist, add more stock if needed. Stir in the fresh coriander and peas and transfer to an ovenproof dish.

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. Spoon the potato over the lamb mixture, bake for 30 minutes until golden brown.

Serves 4.


The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)