Rana’s Keema Shepherd’s PIE
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
A fusion of Indian-spiced lamb mince and classic shepherd's pie, topped with garam masala mashed potatoes and broiled until golden.
Ingredients
- 750 g new potatoes
- 29.6 ml groundnut (peanut) oil
- 1 red onion peeled and finely chopped
- 3 cardamom pods
- 3 large blades of mace
- 500 g minced (ground) lamb
- 2.5 fresh root ginger peeled
- 4 garlic cloves peeled
- 100 g tomato purée (paste)
- 12.3 ml garam masala
- 4.93 ml chilli powder
- 2.46 ml ground cinnamon
- 150 g frozen peas
- 30 g butter
- 3 spring onions (scallions) trimmed and finely chopped
- 1 coriander (cilantro) leaves
- 14.8 ml olive oil
- sea salt
Nutrition (per serving, estimated)
Estimated based off 11 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 369 mg
- Iron: 7.86 mg
- Magnesium: 131 mg
- Phosphorus: 576 mg
- Potassium: 2007 mg
- Zinc: 6.96 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 750 g new potatoes
- 29.6 ml groundnut (peanut) oil
- 3 cardamom pods
- 3 large blades of mace
- 500 g minced (ground) lamb
- 100 g tomato purée (paste)
- 12.3 ml garam masala
- 4.93 ml chilli powder
- 2.46 ml ground cinnamon
- 150 g frozen peas
- 30 g butter
- 1 coriander (cilantro) leaves
- 14.8 ml olive oil
- sea salt
Prepare
- 1 red onion, peeled and finely chopped
- Peel 2.5 fresh root ginger
- Peel 4 garlic cloves
- 3 spring onions (scallions), trimmed and finely chopped
Let's Cook
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Step 1.
Cook the unpeeled new potatoes in a large pan of boiling salted water for 15 minutes, or until tender when pierced with a knife. Drain and set aside.
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Step 2.
While the potatoes cook, heat the groundnut oil in a large frying pan or skillet over medium heat. Add the finely chopped red onion, cardamom pods, and mace. Stir well, then add the minced lamb. Increase the heat to high and stir-fry for 3–4 minutes until the lamb is just cooked through. Reduce the heat to medium and cook for a few minutes, stirring occasionally.
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Step 3.
Meanwhile, make the sauce: place the peeled ginger and garlic cloves in a mini food processor or blender. Add the tomato purée, chilli powder, ground cinnamon, 1½ teaspoons of garam masala, and a good pinch of salt. Blend until smooth.
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Step 4.
Scoop the sauce into the pan with the lamb. Add 150ml hot water and the frozen peas. Mix well, cover, and reduce the heat to low. Simmer gently for 15 minutes, stirring occasionally.
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Step 5.
While the lamb simmers, drain the cooked potatoes and return them to the pan. Mash lightly so they start to break up. Add the butter, remaining 1 teaspoon garam masala, and a good pinch of salt. Cover the pan until the butter has melted, then stir in the finely chopped spring onions. Mix well, cover, and set aside.
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Step 6.
Preheat the grill (broiler) to high. Scatter the coriander leaves over the lamb mixture and stir well. Transfer the lamb to an ovenproof dish and spoon the spiced potatoes evenly on top. Drizzle with olive oil and grill (broil) for 5 minutes, or until the top is crisped and golden. Serve immediately.