INDIAN SHEPHERD'S PIE

Indian Shepherd's Pie image

Provided by Syrinx

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

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.