Indian Spiced Shepherds Pie Recipes

SPICED SHEPHERD'S PIE

Steps:

• 1. Preheat the oven to 200°C. Peel and finely chop the onions, ginger and garlic, then deseed and finely slice the capsicum. Heat 1 tablespoon of olive oil in a large frying pan over a high heat. Add the mince, garam masala, cinnamon stick and cardamon pods and fry for around 5 minutes, or until cooked through and lightly browned, stirring regularly.
• 2. Remove to a bowl and set aside, then place the pan back on the heat. Turn the heat down to medium and cook the onion, ginger and garlic for around 5 minutes, or until softened, then add the capsicum for a further 5 minutes. Tip in the tinned tomatoes, breaking them up with a spoon as you go, then pour in half a tin's worth of water and stir well. Turn the heat up to high and bring to the boil, then reduce to a low heat, stir the mince back into the pan and simmer for 25 minutes, or until thickened, stirring occasionally. 3. Meanwhile, peel the potatoes, cutting any larger ones into quarters and place in a large saucepan. Cover with water, add a good pinch of salt and cook for 20 minutes, or until tender. 4. Drain in a colander and leave to steam dry, then return the potatoes to the empty pan. Add a knob of butter, a splash of milk, a good pinch of salt and pepper, then mash well. Stir the peas through the mince, season with salt and pepper, then remove the cinnamon stick and transfer to an ovenproof baking dish (roughly 20 x 25cm). 5. Evenly spoon the mash over the top, smooth the surface slightly, then use a fork to fluff it up - this will give you great texture once it's cooked. Drizzle the pie with a little olive oil and season lightly. Cook in the oven for around 30 minutes, or until golden and bubbling.

INDIAN-SPICED SHEPHERD'S PIE

Steps:

• In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins. Add the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
• Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander - try not to break up the potatoes too much.
• Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.

INDIAN SHEPHERD'S PIE

Steps:

• Preheat the oven to 350 degrees F.
• Place a large pot over medium-low heat. Add the leftover potatoes and hot water and stir with a wooden spoon until the potatoes begin to soften and get hot, 3 to 5 minutes. Add the milk, butter, yogurt, 1 teaspoon ajwain and a pinch of salt and stir well until the mixture is smooth. Set aside.
• Place a large skillet over medium heat and add the oil. When it is hot, add the garlic, ginger and onions, and cook until the onions are soft and translucent, about 3 minutes. Add the celery and stir, and then add the garam masala, Italian mixed herbs, the remaining 1 teaspoon ajwain seeds and a pinch of salt, and cook for about 30 seconds. Stir in the ground beef, stir and let it cook through, about 5 minutes. Add the crushed tomatoes and 1/2 cup water, and then stir in the cooked lentils and simmer for 5 minutes. Pour into a 9 by 13-inch baking dish and sprinkle with the mozzarella. Spread the mashed potatoes evenly over the top and sprinkle with the paprika. Bake until it is bubbling and hot, about 30 minutes.