Spicy shepherd’s pie

Serves: 4

Edit

Update

Cancel

Total Time: 80

Prep Time: 15

Cook Time: 65

• 2 tablespoon(s) sunflower oil
• 450 gram(s) frozen lamb mince, thoroughly defrosted
• 1 medium onion, chopped
• 1  celery stick, finely chopped
• 1  garlic clove, crushed
• 2.5cm (1in) piece root ginger, grated
• 1 tablespoon(s) ground coriander
• 1½tsp garam masala
• ½tsp chilli powder
• 1 tablespoon(s) each plain flour and tomato purée
• 600 ml hot lamb stock
• 800 gram(s) floury potatoes, such as Desirée, cut into large chunks
• 75 gram(s) butter
• 4 tablespoon(s) plain yogurt

Method

1. Heat 1tbsp oil in a large pan over a medium heat. Brown the mince in two batches. Remove with a slotted spoon and set aside.
2. Add remaining oil and gently fry the onion and celery for 10min until softened. Add the garlic and ginger and cook for 1min. Stir in the spices, flour and tomato purée and cook for 2min.
3. Gradually stir in the stock, then return the mince to the pan. Season, bring to the boil, then simmer for 45min.
4. Meanwhile, bring a large pan of lightly salted water to the boil and cook the potato chunks for 15-20min until tender. Drain, then let them steam-dry in the colander for 2min.
5. Preheat the grill to medium. Mash the potatoes with the butter. Stir the yogurt into the mash in the pan and check the seasoning. Tip the lamb mixture into an ovenproof dish and top with the mash. Grill until golden and serve with seasonal vegetables.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!