Keema Shepherd's Pie (1) Keema Shepherd's Pie (1)

Keema Shepherd's Pie (1)

A twist on an old favourite using an aromatic mixture of spices and lamb mince .  Great made into individual servings or for the family and makes a great mid week meal.

prep time
15 mins

cook time
20 minutes

4 people


  • 450g prepared lamb keema
  • 150ml good, hot lamb or vegetable stock
  • 675g prepared root vegetable mash or any mash of your choice
  • 2 tablespoons fresh or dried breadcrumbs
  • 2 tablespoons freshly chopped flat-leaf parsley or coriander, optional


  1. Put the keema in a large non-stick pan with the stock and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon.  Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
  2. Spoon the lamb into a large ovenproof baking dish or 4 small ovenproof dishes.  Heat the mash and spoon over the keema. Sprinkle over the breadcrumbs.
  3. Cook in the oven for 20 minutes until the mash is golden.  Garnish with the herbs and serve with a selection of seasonal vegetables.


For the full keema recipe log on to If you prefer a crispier topping, leave in the oven for a further 10-15 minutes.