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Photo of Indian-style shepherd’s pie by WW

Indian-style shepherd’s pie

Total Time
1 hr 10 min
15 min
55 min
Try a tasty twist on an old classic. Simply swap beef for lamb, and add in some korma seasoning to transform your next pie.



300 g, cut into 3cm pieces


400 g, cut into florets

Skim milk

2 tbs

Oil spray

2 x 3 second spray(s)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


1 medium, finely chopped


3 clove(s), crushed

Fresh ginger

1 tbs, finely grated

Lean lamb mince

400 g

Curry powder

27 g, Korma seasoning mix

Canned diced tomatoes

400 g


  1. Cook potato and cauliflower in a medium saucepan of boiling salted water for 15–20 minutes or until tender. Drain. Return to pan. Heat over low heat for 1 minute to dry out excess moisture. Add milk and mash until smooth. Season with salt and pepper.
  2. Meanwhile, preheat oven to 200°C or 180˚C fan-forced. Lightly spray a 1.25L (5-cup) capacity ovenproof dish with oil. Heat oil in a large saucepan over medium-high heat. Cook onion, carrot, garlic and ginger, stirring, for 5–7 minutes or until softened. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add seasoning mix and cook, stirring, for 1 minute or until fragrant. Add tomatoes and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until sauce slightly thickens.
  3. Spoon lamb mixture into prepared dish. Spread over mashed potato mixture. Lightly spray with oil and bake for 30 minutes or until top is golden. Serve.


SERVING SUGGESTION: Steamed broccoli. TIP: You can use 2 tablespoons korma curry paste instead of seasoning. Suitable to freeze for up to 3 months.