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British-Indian shepherd's pie with browned mashed potato and exposed spiced keema filling
Shepherd's pie straight from the oven – golden forked mash over rich spiced mince, one serving lifted to show the layers.

British-Indian Shepherd's Pie

A spiced keema base under buttery mash. Everything you already do on a Sunday, with the mix doing the heavy lifting.

Prep
20 mins
Cook
55 mins
Total
75 mins
Serves
6
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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

  1. Make sureLet the steam escape
  2. Watch forThe filling must be thick
  3. Watch forBuild crisp ridges

Ingredients

  • Filling
  • Topping
Authentic Lahori All Purpose Mix pouchCooking this? You will need the mix.Add to basket

Method

10 steps

  1. Boil the potatoes until tender, then drain thoroughly.

  2. Mash with butter, milk and black pepper.

  3. Meanwhile, heat the oil and cook the onion and carrots for 7 minutes.

  4. Add the mince and brown it thoroughly.

  5. Add the AL Mix and tomato purée. Cook for 2 minutes.

  6. Pour in the stock and Worcestershire sauce.

  7. Simmer for 15 minutes until thick, then add the peas.

  8. Transfer to a baking dish and spread the mash over the top.

  9. Roughen the surface with a fork and add cheddar if desired.

    Shepherd's pie before baking with mash spread to the edges and rough fork ridges across the top

  10. Bake at 200°C fan for 20–25 minutes until bubbling and golden.

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Authentic Lahori All Purpose Mix pouch

Make it with the Authentic Lahori mix

One blend for karahi, curries, marinades, chips and everyday cooking.

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