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    Spiced shepherd’s pie

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    Spiced shepherd’s pie

    The soured cream in the mash can be swapped for the traditional knob of butter and splash of milk, if you prefer.

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 6


    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.


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