Spiced Shepherd’s Pie with Spinach

Portions: 4


  • 600g Minced Lamb
  • 350g White Onions (cut into 10mm dice)
  • 5g Ground Cinnamon
  • 50g Plain Flour
  • 6g Fresh Garlic Chopped
  • 50g Tomato Puree
  • 5g Ground Cumin
  • 5g Ground Turmeric
  • 5g Fresh Mint (chopped)
  • 50g Olive Oil
  • 200g Baby Spinach Leaves
  • 15g Lamb Stock Paste
  • 560g Prepared Mashed Potatoes


  1. In the base of a heavy bottomed saucepan, add the olive oil.
  2. Seal the mince until browned and total broken up. Drain in a colander to drain the excess fat.
  3. Return to the pan; add the diced onions, garlic, cinnamon, cumin and turmeric.
  4. Cook out for approximately 10 minutes to allow the spices to cook out. Add the flour and then mix well. Cook for a further 5 minutes.
  5. Make the lamb stock paste as per manufacturer’s instructions. Add this and the tomato puree to the lamb mix; stir until a thick sauce consistency is reached.
  6. Simmer over a low heat for approximately 1 hour.
  7. Place the lamb mix into a suitable oven proof dish and allow to settle.
  8. Lay the raw spinach over the top of the lamb filling.
  9. Cover with the mashed potatoes. Drizzle with a little olive oil and bake until golden brown and the core temperature has been reached.