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
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.