Indulge in the warm, fragrant flavors of Indian Spiced Sweet Potato Shepherd’s Pie—a delightful twist on a classic family favorite. This dish features a hearty filling of lentils and simmered with aromatic spices like cumin, coriander, and turmeric.
Topped with a creamy layer of mashed sweet potatoes, it offers a subtle sweetness that beautifully balances the spiced savoury filling. Baked until golden, this shepherd’s pie is not only comforting but also packed with nutrition.
Perfect for cozy family dinners, it’s a dish that warms the heart and brings everyone together around the table. Enjoy a slice of comfort! at only £1.47 per portion.
Indian Spiced Shepherd’s Pie
Savor the warmth of Indian Spiced Sweet Potato Shepherd's Pie! This indulgent dish features a savory lentil filling infused with aromatic spices, topped with creamy sweet potato mash. It’s fragrant, comforting, and just a hint spicy—perfect for family gatherings and cozy dinners.
Servings: 6 or 4 larger portions
Calories: 493kcal
Cost: £1.47 (Aldi)
Ingredients
- 1 kg Sweet Potatoes
- 12 ea Cardamon Pods
- 1 ea Limes Juiced Juiced
- 4 ea Garlic Cloves
- 4 cm Fresh Ginger
- 1 ea Onion
- 2 tsp Cumin Seeds
- 2 tsp Coriander Seeds
- 30 ml Coconut Oil
- 2 tsp Garam Masala
- 1 tsp Chilli Flakes
- 1 tsp Ground Turmeric
- 500 g Minced Lamb
- 1 tin Chopped Tomatoes 400g
- 100 g Red Lentils
- 30 ml Worcestershire Sauce
- 6 tsp Pistachios chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 220°C / 200°C (425°F).
- Prepare Sweet Potatoes: Peel and cut sweet potatoes into medium sized chunks. In a large saucepan, combine the potato chunks with salt and the cracked cardamom pods. Cover with cold water, bring to a boil, then reduce the heat, cover, and cook for about 30 minutes until tender.
- Make Filling: Chop garlic, ginger, and onion, then blend with cardamom, cumin, and coriander until finely chopped. Heat coconut oil in a heavy pan and add the paste. Cook for a few minutes, stirring then stir in garam masala, chili flakes, turmeric, and lamb mince, breaking it up.
- Add Liquids: Add chopped tomatoes and using the empty tin fill with water and pour this in. Stir in red lentils, season with salt and Worcestershire sauce. Bring to a simmer, cover, and cook for 25 minutes, stirring occasionally.
- Prepare Mash: Once the sweet potatoes are cooked, drain and let cool slightly; mash them in a bowl, adding some cooking water for a spreadable consistency. Squeeze in the juice of half a lime to taste.
- Assemble: Divide the lamb filling among 4 small ovenproof bowls or one large dish. Top with the sweet potato mash, spreading it evenly.
- Bake: Place the dishes on a tray and bake for 10-15 minutes (or 30-35 minutes for a large dish) until hot and bubbling.
- Serve: Sprinkle with pistachios before serving. Enjoy your delicious shepherd’s pie!
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