Indian Shepherd's Pie

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

1. Peel and boil the potatoes.
2. Meanwhile, dry-fry the lamb mince, ginger and garlic to brown the lamb.
3. Add the garam masala, cook for a couple more minutes, then set aside.
4. 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.
5. Transfer to a deep pie dish or casserole dish and spread the chopped tomatoes on top.
6. 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.
7. Spread the potato mixture over the lamb and tomatoes, then mark the top with a fork (wavy lines look nice).
8. Melt the remaining butter, brush over the top, then sprinkle with paprika.
9. Bake at 180ºC (360ºF) until golden brown on top.
10. Note - You can prepare this in advance (up to sprinkling paprika on the potato topping), baking it when needed. It also freezes quite well.