Indian Shepherd's Pie
From mbelisle 13 years ago
- 60 min to make
- Serves 6
This is an adaptation of a recipe from Women & Home magazine. If you use Weightwatcher's PointsPlus it counts 9 points per serving.
Ingredients
- 1 pack lean ground lamb (500 g ) shopping list
- 1 onion, chopped shopping list
- 2 carrots, diced or julienned shopping list
- 2 tbsp garam masala shopping list
- 200 ml hot stock (lamb, beef or chicken) shopping list
- 200 g frozen peas shopping list
- 2 packets instant mashed potoatoes, prepared with water only shopping list
- 1 tsp turmeric shopping list
How to make it
- In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and vegetables are 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 a boil, add the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
- Prepare the potatoes according to package directions using only water, not milk or butter. Add turmeric to potatoes while mixing.
- Heat oven to 200C/400F. Transfer the lamb mixture to a baking dish and top with the turmeric potatoes. Bake for 30-35 mins until potatoes are golden.
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