Spiced shepherd’s pie

The soured cream in the mash can be swapped for the traditional knob of butter and splash of milk, if you prefer.


2 sweet potatoes (about 500g), peeled and diced
2 white potatoes (about 500g), peeled and diced
2 tbsp essential Waitrose Half Fat Soured Cream
1 tbsp sunflower oil
1 onion, chopped
500g essential Waitrose British Lamb Mince
1 tsp cumin seeds
2 tomatoes, roughly chopped
2 tbsp Madras or other hot curry paste
150ml lamb or chicken stock
200g frozen peas
Juice of ½ lemon


1. Cook the potatoes in a pan of boiling water for 15 minutes, until tender. Drain well and mash with the soured cream.

2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion, mince and cumin seeds and cook for 5 minutes until golden.

3. Stir in the tomatoes and curry paste and cook for 5 minutes, until the tomatoes are pulpy. Add the stock and simmer for 10 minutes.

4. Preheat the oven to 200°C, gas mark 6. Stir in the peas and lemon juice and spoon into an ovenproof dish (medium oval or about 18x25cm if rectangular).

5. Spoon over the mash, place on a baking sheet and bake for 20 minutes, until the top is lightly browned.

Phillip’s Perfect Wine Match

The curry-flavour twist in this shepherd’s pie is delicious — but requires a firm wine to stand up to it. Tsantali Organic Cabernet from the Halkidiki region of Greece has an elegant fruity fire that complements the dish. It’s a great introduction to Greek wine, too.


  • Preparation time: 15 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour 60 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1874.432kJ
Fat 23g
Saturated Fat 9.7g
Carbohydrate 39.9g
Sugars 9.5g
Salt 0.9g

6.3g fibre, 20.3g protein

Click here for more information about health and nutrition

4 stars

Average user rating Based on 24 ratings