This spicy shepherd's pie is a great twist on the classic supper, and you can make it a hot as you'd like.
We love a cosy potato topped pie on a cold winter evening, but this version is even more of a warming prospect. Unlike our classic shepherd's pie, this version is spiced up with chilli, cinnamon, ginger and paprika, it takes things to the next level. Lamb is a meat that takes spices really well, and this combination gives this very traditionally British dish a lovely Eastern feel. Topped with a fabulously creamy mash, it's the ultimate comfort food on cold days.
Ingredients
- A generous glug of olive oil
- 1 onion, very finely chopped
- 1 carrot, chopped
- 3 garlic cloves, chopped
- 1 tsp cumin
- ½ tsp ground cinnamon
- 500g (1lb 2oz) minced lamb
- 200ml (7fl oz) chopped tomatoes
- 1tbsp tomato purée
- 2.5cm/1in fresh root ginger
- 2 green chillies (deseeded if you don't want it too spicy), chopped
- 1 tbsp red wine vinegar
- Sea salt and freshly ground black pepper
- 100g (3½ oz) frozen peas
For the mash:
- 750g (1½ lb) floury potatoes, such as King Edwards, peeled
- 75g (3oz) unsalted butter
- 2 egg yolks
- 40ml (1½ fl oz) full-fat milk
- 40ml (1½ fl oz) double cream
- A light sprinkling of hot paprika
WEIGHT CONVERTER
Method
- Preheat the oven to 200°C (400°F, gas mark 6). Chop the potatoes for the mash into small cubes and simmer in a pan of salted water until tender (10-15 mins), then drain.
- Meanwhile, heat the olive oil in a large pan and sauté the onion, carrot and garlic until they are soft and golden brown. Add the cumin and cinnamon and fry for a few minutes until they're beautifully fragrant. Add the mince and brown it off, breaking up any lumps with a wooden spoon.
- Once the meat is well browned, pour in the tomatoes and tomato purée along with the ginger, chillies, vinegar and seasoning. Let the mixture bubble and cook for about 8 mins. Once the tomatoes have broken down, tumble in the peas, stir well, and then pour in 250ml boiling water. Bring to the boil, then cover and simmer for 25 mins.
- Mash the potatoes, then beat in the butter and 2 egg yolks. Slowly pour in the milk and cream and mash again, ensuring you have a smooth, lump-free mash.
- Transfer the meat to a pie dish and smooth the mash on top. Cook in the oven for 20-30 mins until brown and crispy.
Top tips for making Ravinder Bhogal's spicy shepherd's pie
Can I use dried spices instead of fresh ones in this recipe?
This recipe uses fresh chillies and garlic. If you don't have fresh chillies, swap to dried ones instead. Use about ½ -1 tsp, according to taste. Ground ginger has a very different taste to fresh so it's not such a good swap. If you don't want to keep fresh root ginger, consider a tube of ginger paste, which keeps well in the fridge and is a much better substitute than dried powder.
How can I get my mashed potato topping smooth and lump-free?
The easiest way to get completely perfect lump-free mash is to invest in a potato ricer. It looks like a huge garlic press, and you can pick one up for as little as £10 from cookshops.
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