Ravinder Bhogal’s spicy shepherd’s pie recipe

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serves: 4
Skill: medium
Cost: cheap
Spice: Medium
Cooking: 1 hr
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  • If the temperature’s taken a nosedive, this shepherd’s pie will warm you up with its mashed potato, extra spices and chilli.


    • A generous glug of olive oil
    • 1 onion, very finely chopped
    • 1 carrot, chopped
    • 3 garlic cloves, chopped
    • 1tsp cumin
    • ½ tsp ground cinnamon
    • 500g (1lb 2oz) minced lamb
    • 200ml (7fl oz) chopped tomatoes
    • 1tbsp tomato purée
    • 2.5cm/1in fresh root ginger
    • 2 green chillies (deseeded if you don't want it too spicy), chopped
    • 1tbsp red wine vinegar
    • Sea salt and freshly ground black pepper
    • 100g (3½ oz) frozen peas
    • 250ml (8fl oz) boiling water
    • Ketchup, to serve
    • For the mash
    • 750g (1½ lb) floury potatoes, such as King Edwards, peeled
    • 75g (3oz) unsalted butter
    • 2 egg yolks
    • 40ml (1½ fl oz) full-fat milk
    • 40ml (1½ fl oz) double cream
    • A light sprinkling of hot paprika


    • Preheat the oven to 200°C (400°F, gas mark 6). Chop the potatoes for the mash into small cubes and simmer in a pan of salted water until tender (10-15 mins), then drain.

    • Meanwhile, heat the olive oil in a large pan and sauté the onion, carrot and garlic until they are soft and golden brown. Add the cumin and cinnamon and fry for a few minutes until they’re beautifully fragrant. Add the mince and brown it off, breaking up any lumps with a wooden spoon.

    • Once the meat is well browned, pour in the tomatoes and tomato purée along with the ginger, chillies, vinegar and seasoning. Let the mixture bubble and cook for about 8 mins. Once the tomatoes have broken down, tumble in the peas, stir well, and then pour in the water. Bring to the boil, then cover and simmer for 25 mins.

    • Mash the potatoes, then beat in the butter and 2 egg yolks. Slowly pour in the milk and cream and mash again, ensuring you have a smooth, lump-free mash.

    • Transfer the meat to a pie dish and smooth the mash on top. Cook in the oven for 20-30 mins until brown and crispy.

    Top tip for making Ravinder Bhogal’s spicy shepherd’s pie

    To make perfect lump-free mash, buy a potato ricer (which looks like a huge garlic press).

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    (200 ratings)
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