Shepherds Pie With Asian Braised Duck Recipes

RICK STEIN'S SHEPHERD'S PIE AS COOKED IN INDIA

Steps:

• Heat oil in large frying pan over medium heat. Add onion, garlic and ginger and cook, stirring 10 minutes until onion is just starting to colour. Add lamb and cook 5 minutes to brown. Tip into a colander and rest to drain excess fat.
• Return meat to pan and add chilli, turmeric, coriander and cumin. Cook 1 more minute. Stir in tomato, tomato puree, tamarind and stock. Season and simmer 25 minutes (lamb should still be fairly moist). Stir in fresh coriander.
• Transfer meat mixture to an ovenproof dish and set aside. Preheat oven to 200 degrees C, gas mark 6.
• For the potato topping, place potatoes in a large pan of salted water, boil, and simmer until tender. Drain, return to pan and mash with a potato masher (I use a potato ricer - no lumps!). Add butter and enough milk to form a spreadable mash.
• Spoon potato topping over lamb. Bake in oven 30 minutes until hot and golden.
• Spoon p.

ASIAN VERSION OF SHEPHERD'S PIE

Steps:

• To make the topping: Mash the potatoes and mix in sour cream, soft boiled egg and butter.
• Combine well.
• Put mixture into a piping bag fitted with a star-shaped nozzle.
• To make the filling: Heat about 2 tbsp oil in a wok and stir-fry (A) till onions turn limp and soft.
• Add chicken meat and stir-fry well.
• Add curry powder and mix well to blend.
• Stir in (B), mix in pureed tomatoes and allow to simmer till vegetables are tender and the gravy is thick.
• Add seasoning.
• Dish out and leave aside to cool.
• To make the pie: Spoon the cooled filling into an oven-proof 2.5 litre pie dish.
• Pipe out the potato topping over the filling and bake the pie in an oven preheated at 200 to 210 ºC for about 25 to 30 minutes or until pie turns golden brown.