Galton Blackiston's mini curried shepherd's pie recipe

  • Serves 12
  • 20mins to prepare and 55-60mins to cook
  • 275 calories / serving
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TESCO Great British Chef mini curried shepherds pie

Mild curry powder, apricot jam and cheesy mash make this a refreshing, fruity twist on a British family favourite. Ideal for parties or large family gatherings, use ramekins as cute pie holders.

  1. Heat the olive oil in a large saucepan. Add the onions, garlic, carrot and celery and cook until soft and just coloured.
  2. Add the lamb and continue to fry, stirring continuously until browned all over.
  3. Stir in the apricot jam, tomato paste and curry powder. Bring to a simmer, then simmer for approximately 20 minutes, or until the lamb is cooked. Remove from the heat.
  4. Adjust the salt and pepper if needed. Transfer the mixture into twelve individual ramekins.
  5. Preheat the oven to gas 4,180°C, fan 160°C.
  6. Place the potatoes into a pan of cold, salted water and bring to the boil. Teach the children that potatoes came to the UK from America in the 16th century, and we’ve been enjoying them ever since!
  7. Once the potatoes are cooked, drain and return to the pan. Place the pan back on the heat to dry the potatoes to a ‘floury’ texture – keep shaking the pan over the heat.
  8. Meanwhile, heat the butter and milk in a pan to just below simmering point.
  9. Mash the potatoes well. Using a spatula, beat in the hot butter and milk together with the grated cheese. Season with salt and pepper.
  10. Spread the mash over the lamb in the dish and fluff the top with a fork.
  11. Place the ramekins with the mini shepherd's pies onto a baking tray and into the preheated oven. Cook for 15-20 minutes, or until the pies are heated right through and the potato topping has lightly browned. Serve immediately.

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  • Ingredients

  • For the filling

  • 1kg lean minced lamb
  • 2 small onions, peeled and chopped
  • 1 garlic clove, finely chopped or grated
  • 2 carrots, peeled and finely diced
  • 2 celery sticks, stringy edge removed, finely diced
  • 3tbsp tomato paste
  • 2tbsp mild curry powder
  • 2tbsp apricot jam
  • 25ml olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • For the topping

  • 450g potato, peeled and cut into large chunks
  • 50g salted butter
  • 75ml skimmed milk
  • 80g half fat medium cheese, grated
  • 1 pinch salt
  • 1 pinch black pepper
  • Energy 1150kj 275kcal 14%
  • Fat 15g 21%
  • Saturates 7g 33%
  • Sugars 5g 6%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 11.9g Protein 22.1g Fibre 2.5g


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