spicy shepherds pie

Give this classic dish a makeover with a touch of spice. We've kept it mild, but you can boost the heat with added curry powder or fresh chilli, if you like

Lamb keema shepherd's pie

tbsp rapeseed oil, plus extra for drizzling

onions, chopped

lamb mince

ginger,

garlic cloves, crushed

cinnamon

turmeric

tbsp curry powder

tomato purée

lamb stock cubeor beef stock cube

sugar

sweet potatoes,

potatoes,

mature cheddar, grated

frozen peas

poppadums(optional)

green chilli, thinly sliced (optional)

Heat the oil in a large pan and cook the onions until soft and starting to brown, about 8-10 mins. Push to one side of the pan and add the lamb. Leave the meat alone until the underside is browning, then break it down with the back of a spoon. Leave to brown for a few mins more, then stir in the ginger, garlic, spices and tomato purée. Stir for a few mins until the mixture is sticky and aromatic.&nbsp;Add 600ml water, the stock cube and&nbsp;the sugar.

Bring to a simmer, then lower the heat and cook for 45 mins, stirring occasionally to prevent it from sticking. The sauce should be thick but if it reduces too quickly, add a splash of water or cover with a lid.

Put the sweet potatoes and potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and simmer for 15 mins until tender. Drain and leave to steam dry for 10 mins.

Mash the potatoes with the cheese and some seasoning. Tip the mince into a baking dish about 20 x 35cm and 10cm deep. Stir in the peas. Cover with the mash, making dips and peaks with the back of your spoon, or pipe the mash on for a neater finish. Crush the poppadums in your hands and scatter over the mash, then drizzle over a little oil. You can now chill for up to two days or freeze for two months. If cooking straightaway, heat oven to 180C/160C fan/gas 4.

Bake for 45 mins until golden and bubbling around the edges. Leave to cool for 5 mins, then serve&nbsp;with the green chilli scattered over, if you like.

A healthier version of Classic Shepherd's Pie, deliciously spiced with extra veggies and olive oil mashed potatoes. Gluten free and dairy free.

Healthy Shepherd's Pie

chicken broth (plus you'll need another cup of broth

olive oil

½ teaspoons kosher salt,

black pepper,

lamb (substitute beef, chicken

carrots, peeled and chopped (1 ½ cups chopped)

onion,

red bell pepper, seeded, ribs removed, chopped

garlic cloves, minced (1 tablespoon plus 1 teaspoon)

chicken broth (I recommend Swanson's low salt)

tomato paste (I recommend organic or San Marzano)

salt

thyme

cayenne pepper

black pepper

bay leaf

petit peas, thawed

sweet corn, thawed (I recommend organic)

Cover potatoes with cold water in a large pot and add 1 teaspoon of salt. Bring to a boil and cook for 15 minutes or until just tender. Drain and mash with ¾ cup broth, 3 tablespoons olive oil, 1½ teaspoons salt and several grinds of black pepper, to taste.

While potatoes are cooking, preheat oven to 400ºF. Heat 2 teaspoons olive oil in a large (preferably cast iron) skillet, over medium heat. Cook lamb (or other ground meat), stirring, until it loses its pinkness. With a slotted spoon, transfer to a bowl and pour off fat from the skillet.

Add 2 tablespoons olive oil to the skillet. Cook onions, carrots and bell pepper over medium heat, stirring occasionally, until fairly dry and starting to brown, 5-7 minutes. Add garlic and zucchini and cook, stirring, for a minute or so. Return lamb to the skillet. Add 1 cup broth, 3 tablespoons tomato paste,  ½ teaspoon thyme, 1 teaspoon salt, black pepper and cayenne to taste, and bay leaf. Simmer over medium-low heat for 5 minutes, stirring occasionally. Stir in the corn and peas and remove from heat. Correct the seasoning with more salt and pepper, if desired.

To assemble the pie, use a spatula to smooth out the meat filling in the bottom of the skillet or casserole. Spread the mashed potatoes out evenly on top and use the tines of a fork to make swirly patterns in the potatoes, if you like.

Bake, uncovered, in the top third of the oven for 25 minutes, or until heated through and golden brown in spots. Rest casserole for 10-15 minutes. Slice into pieces and serve.

Once again, another hit! We loved all the veggies in this version. Because I had (oops!) used up the zucchini I bought for this, I threw in a big handful of a frozen vegetable medley with green beans, mushrooms, broccoli and carrots. And I had 2 cans of creamed corn that I bought by mistake, so threw those in and didn't add broth or corn. It was awesome. I would serve this to company. Thanks again, Lisa!

I used to live in the UK and I would have shepherd's pie all the time at the pubs. I tried this out over the weekend and it was a huge hit with the family. I like the fact that it was a little lighter without all that excess dairy but I didn't miss anything in the flavor or consistency. This recipe is so great - thank you!

I saw this recipe and it looked good so I made and it tasted so good. Im gluten and dairy free; so appreciate you sharing this recipe.

This version of Shepard’s Pie was so good! The zucchini was a nice addition to the one I usually make.

This was awesome! I searched the web for a veggie-heavy shepherds pie and came upon your recipe. I used ground turkey because I couldn’t find lamb and added celery, and reduced the potato amount a little and it was great! Super tasty, love the cayenne kick, love the flavor and lightness of olive oil potatoes. It’s really light and feels healthy but comforting; really hits the spot and covers all your nutritional needs. I could imagine so many variations to this formula and will be trying them out in the future! Thanks for sharing!

Good recipe. I’m not sure where the high sodium content is coming from in the nutrition facts.

Good recipe. I’m not sure where the high sodium content is coming from in the nutrition facts.  Same with the sugar.

Thank you. Maybe its the olive oil in the potatoes. For those who might stay away because the sodium content is high. The portion sizes are really big. Plus I don't think lowering the salt of olive oil a bit will ruin the taste in the slightest. Give it a try!

This was a delicious recipe with a sinple yet delicious seasoning blend. I made a few minor changes. I used ground turkey and stock instead of broth for a little more protein. I also added a package of riced cauliflower and a few cups of chopped spinach that I needed to use up for a little extra veg and to sub zucchini. A super easy recipe to adjust as needed. Thank you for sharing it!

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Lamb keema shepherd's pie

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