Curried Shepherd's Pie
Curried Shepherd's Pie



  • 2 tbsp oil
  • 2 chopped onions
  • 500g lamb mince
  • Thumb-sized piece of ginger, grated
  • 3 crushed garlic cloves
  • ½ tsp cinnamon
  • 1 tsp turmeric
  • 2 tbsp curry powder
  • 1 tbsp tomato purée
  • 1 beef stock cube
  • 4 sweet potatoes, peeled and cut into chunks
  • 4 white potatoes, peeled and cut into chunks
  • 50g cheddar, grated
  • 250g peas
  • Cook the onions in a little oil until softened and golden. Push to one side of the pan, and add the mince and fry until browned. Stir in the garlic, spices, ginger, and tomato purée, cook for a few mins, then add the stock cube and 600ml of water. Bring to a simmer and cook for 45 mins to thicken.
  • Meanwhile, pop the sweet potatoes and potatoes in a pan and cover with water. Bring to the boil and simmer for 15 mins, or until tender. Drain, and leave to steam dry. Mash the lot with some seasoning and the cheese, then tip the mince mixture into a baking dish and stir in the peas. Cover with the mash, drizzle with oil, then bake in the oven for 45 mins. Serve hot, with chopped green chilli and poppadoms.
1 hr 50 mins
6 serving

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