Recipe by Syrinx
A fabulously fresh and zesty Indian version of a rather dull UK staple. Indian food is very popular in the UK, and this is a lovely cross-over dish that combines elements from two different cooking traditions which have a long association through the British Raj. I first read a recipe for something similar a couple of years ago in the UK newspaper, the Independent, written by journalist Yasmin Alibhai-Brown. I no longer have the newspaper cutting, so my rendition may not be exact, but this is the version I now make and love.
Top Review by Recipe Baroness
This was a refreshing change from the old Shepard's Pie we all know! We had guest and everybody really enjoyed this recipe. I will make this again, but next time add more spices. I felt that it needed a little more chilies or garlic. but that was probably just my taste. All in all a wonderful recipe! Thank you for submitting it!
- 8 potatoes (enough to serve four people, depending on size, use the floury sort that mashes well)
- 1 lb ground lamb, very lean
- 1 inch fresh ginger, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon garam masala
- 5 spring onions, finely chopped
- 2 green chilies, finely chopped
- 6 tablespoons fresh coriander, finely chopped (cilantro)
- 3 tablespoons of fresh mint, finely chopped
- 1 lime
- salt and pepper
- 6 tomatoes, peeled and chopped
- 2 ounces butter
- 4 tablespoons double cream
- 2 tablespoons milk
- 1 teaspoon paprika
Directions See How It's Made
- Peel and boil the potatoes.
- Meanwhile, dry-fry the lamb mince, ginger and garlic to brown the lamb.
- Add the garam masala, cook for a couple more minutes, then set aside.
- When ready to assemble, mix the chopped spring onions, chillies, coriander, mint and the juice of the lime to the lamb, then season with salt and pepper to taste.
- Transfer to a deep pie dish or casserole dish and spread the chopped tomatoes on top.
- When the potatoes are cooked, mash them with half the butter, the double cream and the milk, then season to taste with salt and pepper.
- Spread the potato mixture over the lamb and tomatoes, then mark the top with a fork (wavy lines look nice).
- Melt the remaining butter, brush over the top, then sprinkle with paprika.
- Bake at 180ºC (360ºF) until golden brown on top.
- Note - You can prepare this in advance (up to sprinkling paprika on the potato topping), baking it when needed. It also freezes quite well.