Indian Shepherd’s pie

Categories: April

Ingredients

• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 4 garlic cloves, crushed
• 2.5cm piece fresh ginger, finely grated
• 1kg lean minced lamb
• 1 small red chilli, deseeded and finely chopped
• 1 tsp ground turmeric
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 ripe tomato, chopped
• 1 tbsp tomato purée
• 1 tsp tamarind paste
• 300ml chicken stock, hot
• handful fresh coriander, chopped
• 1.25kg floury potatoes (such as King Edward), cut into chunks
• 50g unsalted butter
• a little full-fat milk

Directions

1. Heat the oil in a large wide pan over a medium heat. Add the onion, garlic and ginger and cook, stirring for 10 minutes, until the onion is just beginning to brown. Add the lamb and cook for 5 minutes, until browned. Tip into a sieve resting over a bowl, to drain off the excess fat (discard once solidified).

2. Return the meat to the pan and add the chilli, ground turmeric, coriander and cumin. Cook for 1 minute. Stir in the tomato, tomato purée, tamarind and stock. Season and simmer gently for 25 minutes – the mince should still be quite moist. Stir in the fresh coriander. Transfer to a wide 2.5-litre ovenproof dish.

3. Meanwhile, preheat the oven to 200˚C/fan 180˚C/gas 6. Place the potatoes in a large pan of salted water, bring to the boil, then simmer until tender. Drain and cool slightly, then mash. Return to the pan, then beat in the butter and season. Add enough milk to form a soft, spreadable mash.

4. Spoon the potato topping over the lamb, fluffing it up slightly with a fork. Bake in the oven for 30 minutes, or until hot and golden.

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