Nigella Shepherd’s Pie Recipe

This shepherd’s pie is a cozy and flavorful twist on the classic. Made with spiced lamb, red lentils, and a creamy sweet potato mash, it’s packed with warm spices like ginger, cumin, and cardamom. The topping is soft and slightly zesty, making this dish both comforting and exciting. Perfect for a hearty meal!

Ingredients Needed:

For the topping:

• 1 kilogram of sweet potatoes
• 2 teaspoons Maldon sea salt flakes
• 2 x 15ml tablespoons white peppercorns
• 6 cardamom pods (cracked)
• peeled strips from 1 unwaxed lime and juice of ½ lime
• 4 centimeters piece fresh ginger (peeled) – plus more for filling (see below)

For the filling:

• 3 cloves garlic (peeled)
• 4 centimeters piece fresh ginger (peeled)
• 1 onion (peeled)
• seeds from 6 cardamom pods
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 2 x 15ml tablespoons cold-pressed coconut oil
• 2 teaspoons garam masala
• 1 teaspoon dried chilli flakes
• 1 teaspoon ground turmeric
• 500 grams of minced lamb
• 1 x 400g can chopped tomatoes
• 100 grams of red lentils
• 1 teaspoon Maldon sea salt flakes
• 2 x 15ml tablespoons Worcestershire sauce

To decorate:

• 4 teaspoons nibbed or finely chopped pistachios

How To Make Shepherd’s Pie Recipe?

1. Preheat the oven: Set to 220°C.
2. Cook the sweet potatoes: Place the unpeeled chunks in a large pot. Add salt, peppercorns, cardamom pods, and lime peel. Cover with cold water (about 1 liter) and bring to a boil. Reduce heat, cover, and simmer for 30 minutes until tender.
3. Prepare the spice mix: Roughly chop garlic, ginger, and onion. Blend with cardamom seeds, cumin, and coriander seeds until finely chopped. You can also chop by hand if needed.
4. Cook the spices: Heat coconut oil in a large pan. Add the spice mix and cook for a few minutes until soft and fragrant.
5. Add the lamb and spices: Stir in garam masala, chili flakes, and turmeric. Add the lamb mince, breaking it up as it cooks.
6. Simmer the filling: Pour in chopped tomatoes, then fill the empty can with water and add it. Stir in red lentils, salt, and Worcestershire sauce. Bring to a boil, cover, and simmer for 25 minutes, stirring occasionally.
7. Mash the sweet potatoes: Drain the potatoes, keeping some cooking water. Let them cool slightly, then peel and mash. Add a little cooking water to make them smooth and spreadable.
8. Add lime and ginger: Stir in lime juice. Grate extra ginger, squeeze out its juice using a paper towel, and mix it into the mash. Adjust seasoning if needed.
9. Assemble the pie: Divide the lamb mixture into four small ovenproof bowls or one large baking dish (about 30×20 cm). Spread the sweet potato mash on top, covering the edges.
10. Bake the pie: Place on a baking tray and bake for 10-15 minutes (or 30-35 minutes for a large dish) until hot and bubbling.
11. Garnish and serve: Sprinkle with chopped pistachios before serving.

Recipe Tips:

• Use Fresh Spices for the Best Flavor: Toasting whole spices like cumin, coriander, and cardamom before grinding makes the dish more flavorful. If using pre-ground spices, make sure they are fresh for the best taste.
• Don’t Skip the Ginger Juice in the Mash: Squeezing fresh ginger juice into the sweet potato mash adds a bright, fresh taste. This small step makes a big difference in balancing the flavors.
• Let the Filling Simmer Long Enough: Cooking the lamb and lentils slowly allows the spices to blend well. If you rush this step, the flavors won’t be as deep and rich.
• Adjust the Mash Texture Carefully: Add just enough cooking water to make the mash creamy but still firm enough to hold its shape when spread on top. Too much water will make it too soft.
• Bake Until Piping Hot: The top won’t get crispy, but make sure the shepherd’s pie is bubbling before serving. This ensures the filling is fully heated and the flavors are well combined.

How To Store & Reheat Leftovers?

• Refrigerate: Let the shepherd’s pie cool down first. Once it reaches room temperature, cover it well and keep it in the fridge for up to 2 days.
• Freeze: After the shepherd’s pie cools completely, wrap it tightly with plastic wrap and foil. Freeze for up to 3 months.
• Reheat: Place the shepherd’s pie in a pan over low heat. Cover and cook for about 10 minutes, stirring the filling gently to prevent burning. Add a splash of water if it looks dry.

Nutrition Facts:

• Calories: 480 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 700mg
• Potassium: 900mg
• Total Carbohydrate: 50g
• Dietary Fiber: 8g
• Sugars: 10g
• Protein: 30g

Nigella Shepherd’s Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

480

kcal

This shepherd’s pie is a cozy and flavorful twist on the classic. Made with spiced lamb, red lentils, and a creamy sweet potato mash, it’s packed with warm spices like ginger, cumin, and cardamom. The topping is soft and slightly zesty, making this dish both comforting and exciting. Perfect for a hearty meal!

Ingredients

• For the topping:

• 1 kilogram of sweet potatoes

• 2 teaspoons Maldon sea salt flakes

• 2 x 15ml tablespoons white peppercorns

• 6 cardamom pods (cracked)

• peeled strips from 1 unwaxed lime and juice of ½ lime

• 4 centimeters piece fresh ginger (peeled) – plus more for filling (see below)

• For the filling:

• 3 cloves garlic (peeled)

• 4 centimeters piece fresh ginger (peeled)

• 1 onion (peeled)

• seeds from 6 cardamom pods

• 2 teaspoons cumin seeds

• 2 teaspoons coriander seeds

• 2 x 15ml tablespoons cold-pressed coconut oil

• 2 teaspoons garam masala

• 1 teaspoon dried chilli flakes

• 1 teaspoon ground turmeric

• 500 grams of minced lamb

• 1 x 400g can chopped tomatoes

• 100 grams of red lentils

• 1 teaspoon Maldon sea salt flakes

• 2 x 15ml tablespoons Worcestershire sauce

• To decorate:

• 4 teaspoons nibbed or finely chopped pistachios

Directions

• Preheat the oven: Set to 220°C.
• Cook the sweet potatoes: Place the unpeeled chunks in a large pot. Add salt, peppercorns, cardamom pods, and lime peel. Cover with cold water (about 1 liter) and bring to a boil. Reduce heat, cover, and simmer for 30 minutes until tender.
• Prepare the spice mix: Roughly chop garlic, ginger, and onion. Blend with cardamom seeds, cumin, and coriander seeds until finely chopped. You can also chop by hand if needed.
• Cook the spices: Heat coconut oil in a large pan. Add the spice mix and cook for a few minutes until soft and fragrant.
• Add the lamb and spices: Stir in garam masala, chili flakes, and turmeric. Add the lamb mince, breaking it up as it cooks.
• Simmer the filling: Pour in chopped tomatoes, then fill the empty can with water and add it. Stir in red lentils, salt, and Worcestershire sauce. Bring to a boil, cover, and simmer for 25 minutes, stirring occasionally.
• Mash the sweet potatoes: Drain the potatoes, keeping some cooking water. Let them cool slightly, then peel and mash. Add a little cooking water to make them smooth and spreadable.
• Add lime and ginger: Stir in lime juice. Grate extra ginger, squeeze out its juice using a paper towel, and mix it into the mash. Adjust seasoning if needed.
• Assemble the pie: Divide the lamb mixture into four small ovenproof bowls or one large baking dish (about 30×20 cm). Spread the sweet potato mash on top, covering the edges.
• Bake the pie: Place on a baking tray and bake for 10-15 minutes (or 30-35 minutes for a large dish) until hot and bubbling.
• Garnish and serve: Sprinkle with chopped pistachios before serving.

Notes

• Use Fresh Spices for the Best Flavor: Toasting whole spices like cumin, coriander, and cardamom before grinding makes the dish more flavorful. If using pre-ground spices, make sure they are fresh for the best taste.
• Don’t Skip the Ginger Juice in the Mash: Squeezing fresh ginger juice into the sweet potato mash adds a bright, fresh taste. This small step makes a big difference in balancing the flavors.
• Let the Filling Simmer Long Enough: Cooking the lamb and lentils slowly allows the spices to blend well. If you rush this step, the flavors won’t be as deep and rich.
• Adjust the Mash Texture Carefully: Add just enough cooking water to make the mash creamy but still firm enough to hold its shape when spread on top. Too much water will make it too soft.
• Bake Until Piping Hot: The top won’t get crispy, but make sure the shepherd’s pie is bubbling before serving. This ensures the filling is fully heated and the flavors are well combined.