Vivek Singh's rogan josh shepherd’s pie recipe

  • Serves 8
  • 1 hr 10 mins to cook and 35 mins to cool
  • 493 calories / serving
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The shepherd’s pie gets the Indian treatment in this dish from chef Vivek Singh. Get the kids to help you grind the spices for the spice mix required in this lamb dish - It’s a great way for them to explore new flavours, and is an innovative way of serving up a classic dish. 

  1. Start with the spice mix by grinding the star anise, fennel seeds, cinnamon and green cardamom using a pestle and mortar or coffee grinder and set aside.
  2. Heat the sunflower oil in a big, heavy-bottomed pan and drop in the cloves, cumin seeds, bay leaves, and garlic.
  3. Chop 2 of the onions finely and cut the remaining onion into slim rings. When the garlic turns golden, add the onion to the pan. Cook until the onions have softened.
  4. Now put the diced lamb leg in to the pan and cook until it starts turning brown and half-cooked, normally around 10-15 minutes. Add the Rogan Josh spice paste and the chilli powder.
  5. Stir thoroughly for 5 minutes then mix in the low fat natural yogurt. Cook for a further 20 minutes until the meat is tender.
  6. Put in the sweet potatoes, celeriac and turnips before stirring in the spice mix in slowly, then cook for a further 5-8 minutes. Season more if necessary and add the coriander leaves.
  7. Preheat the oven to gas 6, 200°C, fan 180°C.
  8. Microwave the mashed potato with a dash of water until piping hot. Add in the turmeric (if using) and grated cheese and stir until evenly mixed.
  9. Fill the bottom of a pie dish with the meat and layer the top with the reheated mashed potatoes. Put in the oven and cook for 10-12 minutes.
  10. Take the shepherd's pie out of the oven and share evenly onto plates. Serve immediately.

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  • Ingredients

  • For the rogan josh

  • 1.2kg (2 1/2lb) lean minced lamb
  • 3 onions
  • 45g (3 tbsp) Rogan Josh spice paste or sauce
  • 4 cloves
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 2 tbsp garlic, chopped
  • 2tsp chilli powder
  • 30g (2tbsp) low fat natural yogurt
  • 2 sweet potatoes, peeled and finely chopped
  • 100g (3 1/2oz) celeriac, peeled and finely chopped
  • 100g (3 1/2oz) turnip, peeled and finely chopped
  • 2 tbsp coriander, chopped
  • 60ml (4 tbsp) sunflower oil
  • For the spice mix

  • 2 star anise
  • 1tsp fennel seeds
  • 1/2 cinnamon stick
  • 3 green cardamom pods
  • For the mash

  • 850g (1 3/4lb) mashed potato, fresh or leftover
  • 1/2 tsp ground turmeric (optional)
  • 30g (1oz) half fat medium cheese, grated
  • Energy 2060kj 493kcal 25%
  • Fat 28g 40%
  • Saturates 11g 54%
  • Sugars 6g 7%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 28.4g Protein 33.8g Fibre 5.3g


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