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Eastern-Spiced Shepherd’s Pie with Bombay Potato Topping

A fragrantly spiced shepherd’s pie using leftover roast lamb topped with aromatic mashed potatoes for a quick weekday dinner.

DinnerLambPotatoesSpicyLeftovers
Estimated Nutrition
Calories
546.3
kcal / serving
2185.2 kcal total
Carbs
32.2g
per serving
128.8 g total
Fat
34.6g
per serving
138.4 g total
Protein
28.9g
per serving
115.6 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Worcestershire Sauce
Fruits
0.5
piece
Orange
zest only
4
piece
Dried Figs
chopped
GrainsCereals
1
tbsp
Plain Flour
Liquids
250
ml
Lamb Stock
warm
Meat
500
g
Lamb
leftover roast, finely diced
NutsSeeds
3
clove
Garlic
peeled and chopped
1
tsp
Cinnamon
ground
1
tsp
Coriander
ground
1
tsp
Cumin
ground
0.5
tsp
Turmeric
ground
1
tsp
Mustard Seeds
for filling
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
tsp
Mustard Seeds
for potatoes
3
pinch
Mild Curry Powder
0.5
tsp
Cumin Seeds
OilsFats
2
tbsp
Sunflower Oil
for the filling
2
tbsp
Sunflower Oil
for the potato topping
Other
1
tsp
Honey
clear
Vegetables
2
piece
Onion
peeled and diced
2
stalk
Celery
trimmed and diced
2
piece
Carrot
peeled, trimmed and diced
15
g
Ginger
fresh, peeled and grated
400
g
Potatoes
floury variety, peeled and diced

Method

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