CURRIED SHEPHERDS PIE

Prep Time 15 minutes - Total Time 2 hours 30 minutes - Serves 5


I’ve taken a British family classic and given it an Indian twist with the help of some spices, and o my God it works sooooo well. Now, instead of using normal potatoes, I’ve used a mixture of sweet and normal to make an epic mash top. If you like shepherds pie this is a must try.


Filling Ingredients

  • 500 g minced lamb.

  • 1 tbsp of Flora.

  • 1 thumb piece of fresh ginger.

  • 3 garlic cloves.

  • 2 carrots.

  • 2 onions.

  • 1 tbsp of mild curry powder.

  • 1 tsp of turmeric.

  • Chilli powder, optional and to taste.

  • 2 tbsps of Worcestershire sauce or mushroom ketchup.

  • 2 tbsps of tomato purée.

  • 1 tsp of plain flour.

  • 700 ml of lamb stock.

  • 400 g tin of lentils.

Topping Ingredients

  • 1 kg of sweet potato, peeled and roughly chopped.

  • 3 normal potatoes, peeled and roughly chopped.

  • 1 tbsp of Flora.

  • 80 ml of milk.

Method

  1. In a large ovenproof deep dish over a high heat add a splash of oil. Season the lamb with salt and pepper and fry till browned and crispy around the edges, around 10-15 minutes. As the lamb cooks it will start to release liquid, just keep cooking until that has evaporated and then it will start fry once again.

  2. Roughly chop the carrots, onions, garlic and ginger and whiz up in a food processor. Turn the heat right down to low and add the Flora. Now, add the veg and slowly continue to cook for another 10 minutes. After 5 minutes add the spices.

  3. Next, add the tomato purée and cook out for a minute. Followed by the Worcestershire sauce or mushroom ketchup, the flour and give it all a good mix.

  4. Turn the heat back up to high and pour in the stock. Bring to the boil then put a lid on, leaving a small gap. Lower the heat and simmer for 45 minutes to an hour, stirring occasionally. You are looking for a nice thick sauce.

  5. Meanwhile, put the potatoes into a large pot, cover with boiling water, a pinch of salt and cook for 10-15 minutes or till tender. Then drain well and mash with the butter, milk and season with salt and pepper.

  6. Once the lamb is done, add the lintels and transfer to a roasting dish. (The lamb filling can be done in advance). Top with the mash making dips and peaks using a spoon, I like it messy or rustic. Or if you want to be posh you could use a piping bag and pipe on the mash all neatly like. (The mash will go on easier if the feeling is cold). Place the roasting dish onto a larger tray and bake in a preheated oven set at 180° for 45 minutes or till golden, crispy and bubbling.

  7. Once out of the oven leave to rest for 10 minutes then serve with your favourite greens.

 

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