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Curry-spiced shepherd's pie
Curry-spiced shepherd's pie
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
British-inspired fusion shepherd's pie with aromatic curry spices.
Ingredients:
  • 100ml olive oil
  • 650g lamb mince
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2cm piece ginger, grated
  • 56.00 gm korma curry paste
  • 400g can chopped tomatoes
  • 80g tomato kasundi
  • 120g pea
  • 1kg potatoes, chopped
  • 250.00 ml coriander leaves, chopped
  • 2 tsp ground turmeric
  • 1 long green chilli, seeds removed, finely chopped
  • Juice of 1 lemon
  • 100g unsalted butter
  • 10-12 fresh curry leaves (see note) (optional)
Instructions:
  • In a heated frypan, add 2 tablespoons of oil. Brown the lamb over high heat for 6-8 minutes, breaking up any lumps with a wooden spoon. Set aside cooked lamb.
  • Lower the heat to medium. Saute the onion in the frypan for 1-2 minutes until soft. Mix in garlic, ginger, and curry paste, then cook for another 1-2 minutes until aromatic. Add lamb, tomato, and kasundi to the pan and simmer over low heat for 15 minutes until thickened. Mix in peas. Pour the mixture into a 2L baking dish, smooth the top, and let it cool.
  • Preheat the oven to 200°C. Boil the potato in salted water for 12-14 minutes until tender. Mash until smooth and mix in coriander, turmeric, chili, lemon juice, butter, and season well. Spread over lamb mixture and bake for 20-25 minutes until golden.
  • In a frying pan over high heat, heat the remaining 1/4 cup (60ml) oil. Fry the curry leaves until they are crisp, about 20 seconds. Drain them.
  • Garnish pie with fragrant curry leaves and tangy kasundi for a flavor-packed finish.

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