To give this shepherd’s pie an Indian twist, we've livened up the lamb mince with cumin and chilli, then topped it with vibrant turmeric mash. Bake until golden and serve with mustardy greens.
Prep Time
50 min
Cuisine
Indian
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3.8g black mustard seeds<span class="strong">†</span>
chicken stock mix sachet (11g)
Typical Values
per 100g
per serving
Energy
635 kJ 152 kcal
2369 kJ 566 kcal
Fat of which saturates
6.4 g 2.2 g
23.7 g 8.1 g
Carbohydrate of which sugars
15.1 g 3.2 g
56.2 g 11.8 g
Fibre
3.1 g
11.5 g
Protein
9.2 g
34.5 g
Salt
0.38 g
1.42 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Peel and chop the potatoes into rough, bite-sized pieces
Add the chopped potatoes to a pot of boiling water with a pinch of salt over a high heat and cook for 10-15 min or until fork-tender
Once cooked, drain and return them to the pot
2
While the potatoes are cooking, re-boil half a kettle
Peel and finely chop the red onion[s] and carrot[s]
Peel and finely chop (or grate) the garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chopped red onion, carrot and garlic with a pinch of salt and cook for 3-5 min or until starting to soften
3
While the vegetables are cooking, dissolve the chicken stock mix in 250ml [400ml] boiled water
Once the onions have softened, add the ground cumin, tomato paste, dried chilli flakes (can't handle the heat? Go easy!) and lamb mince and cook for 4-5 min further, breaking the lamb up with a wooden spoon as you go
4
While the lamb mince is cooking, add the ground turmeric to the drained potatoes with a splash of milk and a knob of butter
Mash until smooth then season generously with salt – this is your turmeric mash
5
Once the vegetables have softened, add the chicken stock and garam masala to the pan and cook for 6-7 min further, or until the sauce has thickened to a gravy-like consistency – this is your Indian-spiced lamb filling
Meanwhile, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
6
Spoon the Indian-spiced lamb filling into an oven-proof dish (reserve the pan for later!)
Top evenly with the turmeric mash, add a drizzle of olive oil and sprinkle over the nigella seeds
Tip: Gently run a fork over the mash to create a crispy top!
Put the dish in the oven for 15-20 min or until golden and crispy – this is your Indian shepherd's pie
7
Once the Indian shepherd's pie is almost done, wipe the pan clean with kitchen paper and return to a medium heat with a drizzle of vegetable oil over a medium heat
Once hot, add the blackmustard seeds and once you begin to hear them sizzle, add the sliced spring greens with a pinch of salt and cook for 2-3 min or until wilted
Once wilted, cover and set aside until serving – these are your mustardy greens
8
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