Spicy Shepherds Pie

An Indian twist on a British classic that our family love. Spiced minced lamb cooked in an Indian sauce served with fluffy masala mash. It’s a wonderful mix of traditional English food with a touch of spice.


For the topping

  • 1.2kg Maris Piper potatoes, peeled and boiled. Then mashed with knobs of butter and a little milk (could also use two 450g packs of ready made mash potato)
  • 1/2 tsp Shemin’s Garam Masala Spice Blend
  • grated cheddar cheese to cover


  1. Heat the oven to 190°C.
  2. Fry the mince without oil in a non-stick frying pan, breaking it up as it browns. Transfer to a colander, set over a bowl to drain.
  3. Wipe the pan with kitchen paper and add 2 tbsp olive oil. Cook the onions over a low heat for 10 minutes or until softened.
  4. Add Shemin’s Indian Curry Paste with a splash of water and cook on a low heat for 4 minutes.
  5. Return the mince to the pan (discard the drained juices), add the peas, pour in the chopped tomatoes and stir in the fresh coriander. Simmer on a medium to low heat for about 20 minutes, lid off, stirring occasionally, until the mixture is thick and saucy. Season, then pour the mixture into a high sided baking dish.
  6. Mix Shemin’s Garam Masala with your mashed potato and spoon over the top of the mince. Top with grated cheddar cheese.
  7. Cook in the oven for 30 minutes until the sauce is bubbling and the top goes brown and crispy.
Serves 6

Products used in this recipe