Indian spiced shep­herd’s pie

Serves 6 Prep 15 mins Cook 50 mins 39p a por­tion 317 kcals, 12g fat, 5g sat. fat, 5g su­gar

Easy Cook - - WEEKEND PIES -

500g pack lean minced lamb 1 onion, chopped 2 carrots, diced 2 tbsp garam masala 200ml hot stock (lamb, beef or chicken) 200g frozen peas 800g potatoes, diced 1 tsp turmeric small bunch co­rian­der, roughly chopped juice ½ le­mon, plus wedges to serve

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 the potatoes are golden. Serve with ex­tra le­mon wedges on the side.

Try this low-fat and su­per­healthy shep­herd’s pie

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