Spiced Shepherd’s Pie



  • 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
  3. 300ml water and simmer gently for 10 minutes. 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.