Fragrant Shepherds Pie With Apricots Food

FRAGRANT SHEPHERD'S PIE WITH APRICOTS

Steps:

• Brown the lamb in batches in a large, deep frying pan (there's no need to add oil). Once each batch is browned, transfer it to a sieve and pour off the excess fat from the pan before cooking the next batch. Set aside the browned mince and wipe out the pan with some kitchen paper. Whizz the onions, ginger, garlic and spices together in a food processor until finely chopped and a little pulpy (you can add a drop of water if you need to), then tip into the same pan with the oil. Cook over a medium heat for 5-6 mins until the onion is softened and the spices become fragrant.
• Return the meat to the pan along with the chopped tomatoes and purée, honey and the stock. Bring to the boil, cover and simmer for 1 hr, adding the apricots after 30 mins. The lamb and apricots should be tender, and the sauce thickened; if it's a little wet still, simmer, uncovered, for another 10 mins. Remove from the heat, stir in the coriander leaves and season well.
• While the lamb is cooking, prepare the potato topping. Boil the potatoes in salted water for 15 mins until tender. Once cooked, drain well and mash with the butter, seasoning and enough milk to give you a creamy consistency.
• Heat oven to 200C/fan 180C/gas 6. Tip the lamb mixture into a large ovenproof dish and pile the mash roughly over. (It helps if you start from the edges and work your way towards the middle.) If you're making ahead, cool then freeze the pie at this point, uncovered. Once frozen, cover with cling film and use within 1 month, defrosting thoroughly before reheating.
• Bake for 40 mins from warm, or for 1 hr from cold, until the topping is beginning to brown and the filling is hot. If you like, scatter with some toasted cumin seeds to serve.

FRAGRANT SHEPHERD'S PIE WITH APRICOTS

Steps:

• Brown the lamb in batches in a large, deep frying pan (there's no need to add oil). Once each batch is browned, transfer it to a sieve and pour off the excess fat from the pan before cooking the next batch. Set aside the browned mince and wipe out the pan with some kitchen paper. Whizz the onions, ginger, garlic and spices together in a food processor until finely chopped and a little pulpy (you can add a drop of water if you need to), then tip into the same pan with the oil. Cook over a medium heat for 5-6 mins until the onion is softened and the spices become fragrant.
• Return the meat to the pan along with the chopped tomatoes and purée, honey and the stock. Bring to the boil, cover and simmer for 1 hr, adding the apricots after 30 mins. The lamb and apricots should be tender, and the sauce thickened; if it's a little wet still, simmer, uncovered, for another 10 mins. Remove from the heat, stir in the coriander leaves and season well.
• While the lamb is cooking, prepare the potato topping. Boil the potatoes in salted water for 15 mins until tender. Once cooked, drain well and mash with the butter, seasoning and enough milk to give you a creamy consistency.
• Heat oven to 200C/fan 180C/gas 6. Tip the lamb mixture into a large ovenproof dish and pile the mash roughly over. (It helps if you start from the edges and work your way towards the middle.) If you're making ahead, cool then freeze the pie at this point, uncovered. Once frozen, cover with cling film and use within 1 month, defrosting thoroughly before reheating.
• Bake for 40 mins from warm, or for 1 hr from cold, until the topping is beginning to brown and the filling is hot. If you like, scatter with some toasted cumin seeds to serve.

SHEPHERDS PIE

Steps:

• Preheat oven to 350°F.
• Heat oil in large frying pan and saute the onions until softened, then add the garlic and heat for 2 minutes.
• Raise the heat and add the ground beef. Cook quickly to brown, stirring occasionally. Once browned, add the carrots, celery, and pepper, paprika, garlic powder, worchestershire sauce, salt & pepper and cook several minutes.
• Stir in the flour, then add the stock and wine. Heat until simmering and thickened.
• Transfer the meat to a large casserole dish and cook in the oven for about 1 hour. Check the consistency from time to time and add a little more stock or wine if required. The meat mixture should be quite thick but not dry. Taste and season with more salt and pepper if required.
• While meat is cooking, make the mashed potatoes. Cook the peeled potatoes in salted water for approximately 15 - 20 min or until tender. Drain well and mash with a potato masher until smooth. Add the butter and milk. If the mixture is too dry, add milk a little at a time.
• On top of the meat mixture, spread the peas on half of the casserole and the corn on the other half (or whichever vegetables you prefer). Pipe or spread the potatoes on top of the vegetables.
• Increase the oven to 400F and cook for 15 - 20 minutes until till golden brown. You can choose to finish it off under the broiler for a few minutes for a really crisp brown topping.