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  • Writer's picturebehappyowls

Curried Shepherd's Pie


Total Calories 3,313, Feeds 6, 552 calories 1 onion, chopped finely (53 calories) 350ml vegetable stock (2 veg Oxo’s = 32 calories) 2tbsp medium curry powder (12 calories) 500g worn / soya mince (460 calories) (or use 5% beef mince 620 calories) 50g dried red lentils (1555 calories) 400g can chopped tomatoes (76 calories) 1.25kg potatoes, peeled and chopped roughly (963 calories) 100ml skimmed milk (34 calories) 1tbsp cumin seeds, toasted (23 calories) 150g frozen peas (105 calories) Preheat the oven to Gas Mark 6 / 200oC / Fan Oven 180oC. Put the onion and 100ml of the stock in a large, lidded non-stick saucepan. Cover and cook for 6 minutes until the onion is tender. Add the curry powder and cook for 1 minute then mix in the Quorn mince, lentils, tomatoes and remaining stock. Bring to the boil, cover and simmer for 15 minutes. Meanwhile, bring a large saucepan of water to the boil, add the potatoes and return to the boil. Cook for 15-18 minutes until tender. Drain and mash with the milk and the cumin seeds. Mix the peas into the Quorn and lentil mixture then transfer to a large baking dish. Spoon the mashed potato over the top of the mince. Bake in the oven for 20-25 minutes until the shepherd’s pie has a golden-brown crust and is bubbling. If you don’t need to serve six people at one meal, you can prepare the shepherd’s pie in individual dishes instead. These can be frozen covered well with cling film, but defrost before cooking.


All calories are taken from The UK's top rated diet website | Nutracheck you can also find calories on the NHS website Calorie checker - NHS (www.nhs.uk) which is also powered by the Nutracheck app.



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