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Spiced shepherd’s pie
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The soured cream in the mash can be swapped for the traditional knob of butter and splash of milk, if you prefer.
2 sweet potatoes (about 500g), peeled and diced
2 white potatoes (about 500g), peeled and diced
2 tbsp essential Waitrose Half Fat Soured Cream
1 tbsp sunflower oil
1 onion, chopped
500g essential Waitrose British Lamb Mince
1 tsp cumin seeds
2 tomatoes, roughly chopped
2 tbsp Madras or other hot curry paste
150ml lamb or chicken stock
200g frozen peas
Juice of ½ lemon
1. Cook the potatoes in a pan of boiling water for 15 minutes, until tender. Drain well and mash with the soured cream.
2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion, mince and cumin seeds and cook for 5 minutes until golden.
3. Stir in the tomatoes and curry paste and cook for 5 minutes, until the tomatoes are pulpy. Add the stock and simmer for 10 minutes.
4. Preheat the oven to 200°C, gas mark 6. Stir in the peas and lemon juice and spoon into an ovenproof dish (medium oval or about 18x25cm if rectangular).
5. Spoon over the mash, place on a baking sheet and bake for 20 minutes, until the top is lightly browned.
Phillip’s Perfect Wine Match
The curry-flavour twist in this shepherd’s pie is delicious — but requires a firm wine to stand up to it. Tsantali Organic Cabernet from the Halkidiki region of Greece has an elegant fruity fire that complements the dish. It’s a great introduction to Greek wine, too.
Typical values per serving:
6.3g fibre, 20.3g protein
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.