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Curried Shepherd’s Pie with Sweet Potato Mash Topping

Subtly flavoured with Indian spices and topped with nutritious sweet potato, this recipe takes shepherd’s pie to a whole new level – plus this version can be ready in under 40 minutes, making it a brilliant choice for busy weeknights.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4 people
Calories: 504 kcal
Course: Main Course
Cuisine: Fusion , Indian , British

Ingredients

Sweet Potato Mash Topping
  • 1 kg sweet potatoes chopped into small chunks (leave the skins on for added goodness)
  • ½ teaspoon salt
  • Black pepper to taste
Curried Lamb Filling
  • 2 tablespoons rapeseed or olive oil
  • 1 onion diced
  • 500 g lamb mince
  • 3 cloves garlic crushed or grated
  • 3 cm fresh ginger grated
  • 1 teaspoon dried chilli flakes (or to taste)
  • 2 teaspoons cumin seeds
  • 2 teaspoons Turmeric
  • 2 teaspoons garam masala
  • 400 g tin chopped tomatoes
  • salt and pepper to taste
To serve
  • Your favourite vegetables (I served mine with peas)
  • Your favourite pickles and chutneys (Mango chutney would be very good here!)

Instructions

    Cup of Yum
  1. Put the sweet potato chunks into a large saucepan and pour over enough boiling water to cover, bring back to the boil and then simmer for 15 minutes until the sweet potato is tender. Drain and mash with a little salt and pepper.
  2. While the sweet potato is cooking, put the oil in a wide, shallow grill proof pan (I used a cast iron sauté pan) and add the onions, fry on a low heat with the lid on for 3 minutes until softened.
  3. Remove the lid and turn up the heat. Add the lamb mince and brown for 3 minutes, then turn the heat back down again and add the garlic, ginger, chilli, cumin, turmeric and garam masala, cook for a further 4 minutes, stirring occasionally.
  4. Add the chopped tomatoes and bring to the boil, then turn down and simmer for 10 minutes. Turn your grill on to medium-high to heat up.
  5. Remove the mince from the heat and spread the mashed sweet potato over the top – place under the pre-heated grill for 10 minutes until nicely browned on top. If your grill is a bit uneven, the pie might need to be turned around after 5 minutes to ensure even browning.
  6. While the shepherd’s pie is under the grill, quickly cook your peas (or whatever vegetable you are having to accompany your shepherd’s pie).
  7. When the pie is nicely browned on top, serve with the veggies and any pickles or chutneys you like.

Notes

  • If you don’t own a suitable grill-proof pan, simply cook the mince in a regular frying pan, then before placing under the grill, transfer the mince to a shallow oven dish, top with the mash and continue with the recipe. You may need to add an extra 5 minute to the cooking time to allow for the fact the oven dish will be cold.
  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 504kcal (25%) Carbohydrates 62g (21%) Protein 31g (62%) Fat 14g (22%) Saturated Fat 3g (15%) Cholesterol 81mg (27%) Sodium 653mg (27%) Potassium 1592mg (45%) Fiber 10g (40%) Sugar 16g (32%) Vitamin A 35845IU (717%) Vitamin C 18.2mg (20%) Calcium 140mg (14%) Iron 6.3mg (35%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 504

% Daily Value*

Calories 504kcal 25%
Carbohydrates 62g 21%
Protein 31g 62%
Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 81mg 27%
Sodium 653mg 27%
Potassium 1592mg 34%
Fiber 10g 40%
Sugar 16g 32%
Vitamin A 35845IU 717%
Vitamin C 18.2mg 20%
Calcium 140mg 14%
Iron 6.3mg 35%

* Percent Daily Values are based on a 2,000 calorie diet.