Prep 50 mins
Cook 30 mins
Found this in Delicious magazine. It's a different way of making Shepherd's Pie, and one I really like. It takes a bit of time, but you could do the prep beforehand and bake it just before you need it. I use Bart's tamarind paste. The recipe suggests that this goes well with a bottle of Australian Cabernet-Shiraz. Well, who am I to argue on that one?
- 1 tablespoon sunflower oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 1 inch piece fresh ginger, finely grated
- 1 kg lean ground lamb
- 1 small red chile, deseeded and finely chopped
- 1 teaspoon ground turmeric
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 ripe tomatoes, chopped
- 1 tablespoon tomato puree
- 1 teaspoon tamarind paste
- 1 1⁄4 kg floury potatoes, cut into chunks
- 50 g unsalted butter
- 2 -3 tablespoons milk
- 300 ml chicken stock, hot
- 1⁄4 cup fresh coriander, chopped
- Heat oil in large frying pan over medium heat. Add onion, garlic and ginger and cook, stirring 10 minutes until onion is just starting to colour. Add lamb and cook 5 minutes to brown. Tip into a colander and rest to drain excess fat.
- Return meat to pan and add chilli, turmeric, coriander and cumin. Cook 1 more minute. Stir in tomato, tomato puree, tamarind and stock. Season and simmer 25 minutes (lamb should still be fairly moist). Stir in fresh coriander.
- Transfer meat mixture to an ovenproof dish and set aside. Preheat oven to 200 degrees C, gas mark 6.
- For the potato topping, place potatoes in a large pan of salted water, boil, and simmer until tender. Drain, return to pan and mash with a potato masher (I use a potato ricer - no lumps!). Add butter and enough milk to form a spreadable mash.
- Spoon potato topping over lamb. Bake in oven 30 minutes until hot and golden.
- Spoon p.