Indian spiced greens
This recipe suits any greens you have to hand – from shredded kale to brussels sprouts. For the less adventurous, less chilli can be used
Spiced shepherd’s pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 500g pack lean minced lamb
- 1 onionchopped
- 2 carrotsdiced
- 2 tbsp garam masala
- 200ml hot stock(lamb, beef or chicken)
- 200g frozen peas
- 800g potatoesdiced
- 1 tsp turmeric
- small bunch corianderroughly chopped
- juice half lemonplus wedges to serve
Nutrition: per serving
- kcal317
- fat12g
- saturates5g
- carbs32g
- sugars5g
- fibre4g
- protein22g
- salt0.44glow
Method
step 1
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.
step 2
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.
step 3
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 potatoes are golden. Serve immediately with extra lemon wedges on the side.
