Indian Spiced Shepherds Pie Food

INDIAN-SPICED SHEPHERD'S PIE

Indian-spiced shepherd's pie image

A low-fat, superhealthy shepherd's pie that can be popped in the freezer or enjoyed on the day

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 1h5m

Number Of Ingredients 10

Ingredients

500g pack lean minced lamb
1 onion , chopped
2 carrots , diced
2 tbsp garam masala
200ml hot stock (lamb, beef or chicken)
200g frozen peas
800g potatoes , diced
1 tsp turmeric
small bunch coriander , roughly chopped
juice half lemon , plus wedges to serve

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.

Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.44 milligram of sodium

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

Rick Stein's Shepherd's Pie As Cooked in India image

Found this in Delicious magazine. It's a different way of making Shepherd's Pie, and one I really like. It takes a bit of time, but you could do the prep beforehand and bake it just before you need it. I use Bart's tamarind paste. The recipe suggests that this goes well with a bottle of Australian Cabernet-Shiraz. Well, who am I to argue on that one?

Provided by Ppaperdoll

Categories Savory Pies

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon sunflower oil
1 onion, finely chopped
4 garlic cloves, crushed
1 inch piece fresh ginger, finely grated
1 kg lean ground lamb
1 small red chile, deseeded and finely chopped
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1 ripe tomatoes, chopped
1 tablespoon tomato puree
1 teaspoon tamarind paste
1 1/4 kg floury potatoes, cut into chunks
50 g unsalted butter
2 -3 tablespoons milk
300 ml chicken stock, hot
1/4 cup fresh coriander, chopped

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.

Nutrition Facts : Calories 1116.5, Fat 74.4, SaturatedFat 32.9, Cholesterol 212.7, Sodium 289, Carbohydrate 60.6, Fiber 9.5, Sugar 8, Protein 50.4

SHAWARMA SPICED SHEPHERDS COTTAGE PIE

Shawarma Spiced Shepherds Cottage Pie image

I got this recipe from a local hole in the wall Lebanese restaurant and tweaked it a bit. Best of both the sweet and savory worlds. As a time saver I keep a jar of this spice blend (Shawarma spice blend) on hand and just measure out 2 1/2 tsp of the combined mixture in order to make this recipe. For the frozen vegetables I use a combo of corn, peas, green beans and carrots.

Provided by Banriona

Categories Savory Pies

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs sweet potatoes
1 lb ground turkey
1 large onion, diced
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1 cup beef broth
2 teaspoons Worcestershire sauce
32 ounces frozen mixed vegetables
2 cups sharp cheddar cheese, shredded

Steps:

Peel and quarter potatoes, boil until tender.
while potatoes are boiling, brown ground meat until no longer pink.
Add onion, seasonings, beef broth and worcestershire;simmer over low heat for 10 minutes or until onions are crisp tender.
Remove meat from heat and stir in frozen vegetables. Set aside.
Mash potatoes in bowl with butter, add milk to taste.
Place beef & veg in 9x11 casserole dish. Top with shredded cheddar.
Spread mashed potatoes on top. Use a fork to make peaks in the potatoes if you wish.
Bake uncovered in 400 degree F oven until bubbling and brown. (about 40 minutes).

Nutrition Facts : Calories 387.9, Fat 14.6, SaturatedFat 7.3, Cholesterol 68.8, Sodium 601.3, Carbohydrate 42.4, Fiber 8.9, Sugar 5.9, Protein 24.7

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