Spiced shepherd's pie
- CourseMain meal
- Prepare15 mins
- Cook45 mins
- Total time1 hr
- 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
- ½ Juice of lemon
Cook the potatoes in a pan of boiling water for 15 minutes, until tender. Drain well and mash with the soured cream.
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.
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.
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).
Spoon over the mash, place on a baking sheet and bake for 20 minutes, until the top is lightly browned.
And to drink...
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
Typical values per serving when made using specific products in recipe