Stacey Solomon & Nisha Katona's recipe: Spicy Lamb Keema Shepherd's Pie

Published Thursday, Oct 9 2014, 19:40 BST  |  By  |  Add comment
I'm A Celebrity winner Stacey Solomon has teamed up with curry expert Nisha Katona to meld British and Indian flavours in this delicious recipe for lamb keema shepherd's pie.

With National Curry Week kicking off 13 October, there really is no better time to enjoy this spicy twist on a British classic. Doesn't it look delish?

Stacey Solomon making keema lamb shepherd's pie

© Simply Beef and Lamb

Spicy lamb keema can be made by the bulk load and stored in the freezer. Then, just use a batch to add a twist to traditional shepherd's pie – a sure way to liven up weekday dinners!

Keema Shepherd's Pie

© Simply Beef and Lamb


  • For the keema:
  • 450g/1lb lean lamb mince
  • 10ml/2 teaspoons sunflower or vegetable oil
  • 1 large onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped or crushed
  • 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
  • 1-2 green chillies, deseeded (if preferred) and finely chopped
  • 10ml/2 teaspoons ground cumin
  • 45ml/3 tablespoons garam masala or medium curry powder
  • 4 medium tomatoes, chopped
  • 5-10ml/1-2 teaspoons white sugar
  • 30ml/2 tablespoons tomato purée
  • Salt and freshly milled black pepper
  • 100g/4oz fresh or frozen peas
  • Large handful freshly chopped coriander, to garnish
  • For the shepherd's pie:
  • 450g//1lb prepared lamb keema
  • 150ml/¼pint good, hot lamb or vegetable stock
  • 675g/1½lb prepared root vegetable mash or any mash of your choice
  • 30ml/2 tablespoons fresh or dried breadcrumbs
  • 30ml/2 tablespoons freshly chopped flat-leaf parsley or coriander


To make the keema:

1 Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.

2 Add the ginger, chillies, cumin and garam masala or curry powder. Cook over a moderate heat for 1-2 minutes, stirring occasionally.

3 Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar, tomato purée and bring to the boil. Season, reduce the heat and gently simmer uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed.

4 Ten minutes before the end of the cooking time add the peas. Garnish with coriander.

To make the shepherd's pie:

1 Put the keema (from the above recipe) 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 Gas mark 4, 180°C, 350°F.

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.

Prep Time

Keema: 20 minutes. Shepherd's pie: 15 minutes

Cook Time

Keema: 40 minutes. Shepherd's pie: 20 minutes

Nutrition Information

Serves 4

Watch Stacey and Nisha in action below:

Check out NIsha's easy recipe for Indian Cheese On Toast

Love curry? Check out these lovely recipes:

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