Indian Shepherd's Pie

Recipe by Syrinx
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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