Spiced Shepherd’s Pie

Prep:20 minutes

Cook:30 minutes



450g pack minced lamb
1 large onion, chopped
1 large carrot, diced
1 tsp LoSalt
1 tsp mild chilli powder
1 tsp ground cumin
1 tbsp plain flour
800g King Edward potatoes, cut into ½ cm slices
15g unsalted butter, melted (optional)
1 red chilli, finely chopped
1 tbsp chopped parsley


1. Preheat the oven to 200oC, gas mark 6.
2. Fry the mince, onion and carrot in a large saucepan for 4-5 minutes to brown. Stir in half the LoSalt, chilli powder, cumin and flour and cook for 1 minute. Season with black pepper. Add 300ml water and simmer gently for 10 minutes.
3. Meanwhile, put the potatoes in a saucepan and cover with cold water, bring to the boil and simmer for 4-5 minutes until just cooked. Drain carefully.
4. Transfer the mince to an ovenproof serving dish, top with the potato slices and brush with melted butter, if using. Sprinkle with remaining ½ tsp LoSalt, chopped chilli and parsley and bake for about 30 minutes or until golden.