Saag Lamb Shepherd's Pie with Masala Mash
Spiced lamb mince in a spinach sauce under a golden masala mash, a family pie with an Indian twist.
Made with Saag (spiced spinach) base and Ginger and garlic paste and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelMedium
- Costabout £1.79 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in salted water for 15 minutes until tender. Drain, steam dry for 2 minutes, then mash with the dairy free spread, the turmeric and plenty of black pepper.
15 min - 2
Heat the oil in a large pan over a high heat. Brown the lamb mince for 8 minutes, breaking it up. Add the onion and carrots and cook for 6 minutes.
14 min - 3
Stir in the ginger garlic paste, tomato purée and half of the garam masala and cook for 1 minute.
- 4
Pour in your ready made saag spinach base (see the base recipe) and 100 ml water and simmer for 15 minutes, until thick. Stir in the peas.
15 min - 5
Heat the oven to 200°C (180°C fan). Spoon the lamb into an ovenproof dish, top with the mash and rough it up with a fork. Sprinkle with the rest of the garam masala.
- 6
Bake for 25 minutes until golden and bubbling, with the filling piping hot throughout.
25 min
Tips
- Dry the mash well so it forms a crisp crust.
- Cool the filling a little before topping, or the mash sinks.
- Make it ahead and bake from the fridge for 10 minutes longer.
Storing and freezing
Cool within 1 to 2 hours. Keeps for 3 days in the fridge or 3 months in the freezer, unbaked or baked. Reheat until steaming hot all the way through.
Questions
Can I use beef mince?
Yes. It then becomes a cottage pie. Use the same quantity and cook in the same way.
Can I make it with sweet potato mash?
Yes. Boil 1 kg sweet potato for 12 minutes and mash with the spread and turmeric.
Is it freezer friendly?
Yes. Freeze it before baking, then bake from frozen for about 1 hour 15 minutes, covered then uncovered.
More made with saag (spiced spinach) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.