All recipes
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
Share on WhatsApp

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
Cooking 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.

    Thick shepherd's pie filling holding a clear spoon path in a home kitchen pan

  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.

If it does not come out right

The faults this dish actually has. Open one for the fix.

Why does my curry taste flat?

A curry tastes flat almost always because of salt and acid rather than spice – under-salted food reads as missing something, and a curry cooked without tomato, yoghurt, lemon, amchur or tamarind has no sourness to lift the spice, so adding more masala makes it duller rather than brighter.

Read the full answer
Why does my curry taste raw?

A curry tastes raw because the ground spices met liquid before they met hot fat – powdered spices need 60 to 90 seconds in oil hot enough to shimmer, or eight to ten minutes of bhunai once the onions and tomatoes are in, before the dusty, unfinished note cooks off and the oil separates from the masala.

Read the full answer

Cook one dinner with it. If you don’t rate it, email us and we’ll refund that pouch. Keep it – we don’t want it back.

Cook this next

Homemade creamy chicken pasta in a tomato cream sauce on a kitchen table
35 mins

Creamy Chicken Pasta

A midweek pasta that borrows from a curry. Hold back some of the mix until the end, because the sauce reduces and concentrates.

Two masala naan pizzas with chicken, mozzarella, onion, green pepper and chilli on a baking tray
30 mins

Masala Naan Pizza

Fifteen minutes from naan to pizza. A hot tray is the difference between crisp edges and a soft base.

Spicy tomato meatballs with parsley and vegetarian hard cheese cooking on the hob
55 mins

Spicy Tomato Meatballs

The mix belongs in the meat, not the sauce, so the tomato stays recognisably Italian. Avoid overmixing the mince.

Authentic Lahori All Purpose Mix pouch

Make it with the Authentic Lahori mix

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

Shop the Mix