Recipe home
Spicy shepherd’s pie
Ingredients
2tbsp sunflower oil
450g (1lb) 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
1tbsp ground coriander
1½tsp garam masala
½tsp chilli powder
1tbsp each plain flour and tomato purée
600ml (1 pint) hot lamb stock
800g floury potatoes, such as Desirée, cut into large chunks
75g (3oz) butter
4tbsp plain yogurt
We’ve used frozen lamb mince for this recipe as it’s cheaper than fresh. You can use fresh if you prefer, but it will increase the cost of the meal by over £1.
| In short |
|
|---|---|
| Nutrition (per portion) |
|
Method
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.
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.
Gradually stir in the stock, then return the mince to the pan. Season, bring to the boil, then simmer for 45min.
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.
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.
Comments
In this month's issue of...
- MAKE THIS YEAR TRULY SPECIAL...
- TRADITIONAL recipes you can trust with veggie options and party cooking
- MONEY-SAVING MAGIC - turkey main course for £3 and presents for under £10
- CELEBRATE WITH THE STARS: Jamie Oliver, Gordon Ramsay, Lulu, Judi Dench and more
Community
Forums
|
22/11/2009 5:29:44 AM
|
|
22/11/2009 5:03:19 AM
|
Blogs
|
By Natalie_Glock:
20/11/2009 10:14 AM GST
|
|
19/11/2009 2:20 PM GST
|
