Indian-spiced shepherd’s pie
Perfect for making in advance and defrosting at the start of a busy week, the lean mince is rich in iron and a great source of protein.Â
Garam Masala
$3.99
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Ingredients
Adjustable servings button
- 500 grams Lean minced lamb
- 2 Carrots
- 2 tsp Garam masala
- 2 ml Vegetable stock
- 200 grams Frozen peas
- 800 grams Potatoes
- 1 tsp Tumeric
- 1 Fresh coriander
- 2 Lemon
Nutritional Information
Calories: 328kcalCarbohydrates: 26gProtein: 17gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 61mgSodium: 88mgPotassium: 635mgFiber: 4gSugar: 2gVitamin A: 3400IUVitamin C: 28mgCalcium: 31mgIron: 2mg
Equipment
- Large non-stick frying pan
- Oven
Instructions
- 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.
