Spiced Shepherd’s Pie

Serves: 6
Preparation time
: 20 minutes
Cooking time:1 Hour and 30 Minutes


  • 400g lamb mince
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 1 leek, white part only, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 red chilli, finely chopped
  • 3cm of ginger, peeled and grated
  • 2 tbsp medium curry powder
  • 1 tbsp tomato puree
  • 1 tbsp plain flour
  • 600ml lamb stock
  • Sea salt and freshly ground black pepper
  • 800g celeriac
  • 15g butter
  • 50ml semi skimmed milk


How to make spiced shepherd’s pie

1. To make the spiced mince, heat a pan and add the lamb and cook for 5 minutes or until browned. You will not need any oil as the lamb has enough fat in it. Remove with a slotted spoon being very careful to drain the fat. You may be left with up to 3 tablespoons of fat in the pan so drain off until you have only about 2 teaspoons of fat. Add the onions, carrots and leek cook until soft. Add the garlic, chilli, ginger and curry powder and cook until aromatic. Then add the tomato puree and flour and simmer for 40 minutes until rich and thickened.

2. Meanwhile, tip the celeriac into a pan of cold water, bring to the boil, then cook for 10 minutes. Drain, season and mash with butter and milk.

3. Heat oven to 220°C. Place the meat sauce on the bottom and top with mash. Neaten up the tops with a fork, then bake for 25 – 30 minutes until golden and bubbling.