Posted on January 20, 2016 by

January – Roganjosh Shepherd’s Pie

Rogan Josh Shepherd’s Pie

How about a warming and hearty dish for a chilly January evening? Try my take on this British favourite, but with an Indian twist, combining two of Britain’s culinary loves; curry and a pie!

Serves 6


  • 2 tbsp vegetable oil
  • 4 cloves
  • 2 bay leaves
  • 2 green cardamom pods
  • 2 dried red chillies
  • 1 black cardamom pod
  • 1 tsp cumin seeds
  • 2 garlic cloves, chopped
  • 3 onions, 2 finely chopped and one sliced
  • 1 tsp salt
  • 500g boned leg of lamb, diced
  • 1 1/2 tbsp ginger garlic paste
  • 2 tsp red chilli powder
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 700g lean lamb mince
  • 2 tbsp tomato puree
  • 25g plain yoghurt
  • 1/2 sweet potato, finely diced
  • 100g celeriac, finely diced
  • 100g turnip, finely diced
  • 2 tsp chopped fresh coriander leaves & stalks

For the potato topping

  • 1/2 tsp ground turmeric
  • a pinch of salt
  • 200g floury potatoes, such as Maris Piper
  • 25g butter
  • 15g Cheddar cheese, grated

For the spice mix

  • 3 green cardamoms
  • 2 star anise
  • 2.5cm piece of cinnamon stick
  • 1tsp fennel seeds


  1. To make the potato topping, bring a pan of water with the turmeric and salt to the boil. peel and quarter the potatoes, then add them to the pan, return the water to the boil and continue cooking until tender. Drain the potatoes well, then return them to the pan and add the butter and cheddar cheese. Mash the potatoes, then pass them through a fine sieve and set aside.
  2. Heat the oil to smoking point in a large, heavy bottomed pan and add the cloves, bay leaves, green cardamom pods, chillies, black cardamom pod and cumin seeds. When the seeds crackle, add the garlic. When the garlic turns golden, add the finely chopped onion and salt and cook, stirring, on medium heat for 4-6 minutes, until lightly browned all over. Reduce the heat and simmer, uncovered, for 30 minutes.
  3. Meanwhile, to make the spice mix, roast the whole spices and fennel seeds together in a dry frying pan on a medium heat for 1 1/2 minutes, until their aromas are released. Quickly remove them from the pan and grind or pound them to a fine powder in a spice grinder or mortar and pestle. Set aside.
  4. After the lamb has cooked for 30 minutes, add the chilli powder and ground coriander and cumin and stir for 5 minutes on a medium-low heat. Add the minced lamb and tomato puree and gradually stir in the yoghurt. Cook for another 20 minutes, until the meat is tender and cooked through. Stir in the sweet potato, celeriac, turnip, sliced onion and the spice mix and cook for a further 5-8 minutes, until the vegetables are tender. Check the seasoning and stir in the fresh coriander.
  5. Transfer the meat and vegetable mixture to a pie dish and top with the mashed potato. Transfer to a pie dish and top with the mashed potato. Transfer to an oven preheated to 200C and bake for 10-12 minutes, until the potato topping is golden and the filling piping hot.
  6. Remove the pie from the oven and serve with green salad.