Our healthy, low-fat shepherd’s pie can be frozen to enjoy another day. This budget-friendly meal makes the most of storecupboard spices and frozen peas
Prep:15 mins
Serves 6
500g pack lean minced lamb1 onion, chopped2 carrots, diced2 tbsp garam masala200ml hot stock (lamb, beef or chicken)200g frozen peas800g potatoes, diced1 tsp turmericsmall bunch coriander, roughly choppedjuice half lemon, plus wedges to serve
STEP 1In 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.STEP 2Meanwhile, 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.STEP 3Heat 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.
