Posted on March 05, 2015 by Jenny Cromack

Did you know that this week is National Pie Week, if you want to tuck into a pie but are worried about the calories and fat content, then you can breathe a sigh of relief. Here is a healthy Shepherd’s Pie for National Pie Week courtesy of Personal Trainer, Lucy Harrison.

This healthy Shepherd’s Pie recipe has a little twist, with a touch of curry powder and chilli added to it to give it a little spicy kick, if you’re not a fan of spicy food then you don’t have to use the curry powder and chilli.

 

Healthy Shepherd’s Pie Recipe – Spicy Shepherd’s Pie

Serves 6

Kcal 424 Protein 22g, Carbs 27g , Fats 26g, Sat 4g

Ingredients

1 tsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
small knob of ginger, peeled and granted
2 tbsp medium curry powder
500g minced beef or lamb
400g can chopped tomatoes
100g frozen peas

Topping Recipe 

600g parsnips, peeled and chopped into large chunks
1 x large sweet potato, peeled and chopped into large chunks
1 green chilli, deseeded and chopped
large bunch coriander, chopped
2 tsp turmeric
juice of 1 lemon
20g butter

Method 

For the sauce, heat the oil in a pan and add the onion.

Cook until soft, add the garlic, ginger and curry powder, then cook until aromatic.

Turn up the heat, add the mince, fry until browned, then add the tomatoes and simmer for 20 mins until thickened.

A few minutes before the end, add the peas.

Meanwhile, tip the parsnips and potatoes into a pan of cold water, bring to the boil, then cook for 10 mins.

Drain, season and mash with the rest of the ingredients for the topping.
Heat oven to 220C/fan 200C/gas 8. Assemble the pies in individual dishes (or one large one) by placing some meat sauce on the bottom and topping with mash.

Ruffle up the tops with a fork, then bake for 20 mins until golden and bubbling.

We hope you enjoy this healthy Shepherd’s Pie recipe.