Indian Shepherd’s pie

700 g potatoes
50 g butter
200 ml milk
4 tbsp vegetable oil
3 black cardamom pods
1 onion, chopped
Small chunk of ginger, size of the end of your thumb cut into quarters
4 cloves garlic
1 tbsp ground coriander
1 tsp chilli powder (mild or hot your choice)
1 1/2 tsp ground cumin
1 1/2 tsp garam masala
1 tsp coarsely ground black pepper
450 g minced lamb
150 ml lamb or chicken stock
2 tbsp Worcestershire sauce
2 tomatoes, chopped
2 large handfuls frozen peas

Boil and mash the potatoes, using either a ricer or masher then set aside.

Heat the oil in a large pan, add the cardamom pods and fry for 30 seconds until fragrant. Now add the onions and fry until golden brown.

In a mini chopper or food processor, put the garlic and ginger with a splash of water and blitz to a paste, add to the onions with all the remaining spices and season to taste. Cook for 1 minute then add the lamb and brown well over a medium heat.

Add the stock, tomatoes and Worcestershire sauce and bring to the boil. Then cover and simmer for 15 minutes until the liquid has nearly all gone and only a little is left. Allow this mix to cool a little and remove the cardamom pods.

Pre-heat the oven to 180C/gas 4. Warm your milk, and butter in a pan and season with salt and pepper then add to the mashed potatoes and stir well. Taste and adjust seasoning if necessary.

Stir the peas into the lamb mixture and put the whole lot into an ovenproof dish. Top with the mashed potatoes and using a fork rough up the top. Put into the over for 30-40 minutes or until hot and bubbling. If you want you can add a sprinkling of grated cheddar on the top before putting in the oven.

Original post with credits


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