Indian Shepherd’s Pie

I was invited to take part in Good Natured’s Winter Warmer recipe challenge. Good Natured produce a range of pesticide-residue fruit and vegetables, including the wholesome Splendid Spuds. I was sent a bag of freshly picked Splended Spuds and have hopefully created a ‘winter-warmer’ potato recipe you will enjoy. It’s a family favourite in our household and a great variation (I think!) of a British classic with a modern twist.

Here is my recipe for Indian Shepherd’s Pie (Shepherd’s Pie with an Indian twist!)

Oil
1 medium onion, diced
2 tbsp garlic puree
2 tsp ground ginger
500g minced lamb
1 tsp tumeric
2 tsp ground coriander
2 tsp ground cumin
1 tbsp tomato puree
400ml tin of chopped tomatoes

For the mashed potato
5-6 medium sized potatoes, peeled
100ml milk
1 tbsp butter

Method:

Place the potatoes in a large saucepan, allow to boil then simmer until tender. Drain and set aside.

Heat the oil and gently fry the onion with the garlic and ginger for 5 minutes. Add the lamb and cook for a further 5 minutes . Add the tumeric, ground coriander, ground cumin and cook for 1 minutes before adding the tomato puree and chopped tomatoes. Season and simmer for 20 minutes before transferring to an overproof dish.

Mash the potatoes with the milk and butter until smooth, then layer over the top of the lamb. Cook at 180° for 30 minutes until the top browns.

Serve with green beans and enjoy.