Rick Steins Shepherds Pie As Cooked In India Food

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.

INDIAN SHEPHERD'S PIE

Steps:

• Peel and boil the potatoes.
• Meanwhile, dry-fry the lamb mince, ginger and garlic to brown the lamb.
• Add the garam masala, cook for a couple more minutes, then set aside.
• When ready to assemble, mix the chopped spring onions, chillies, coriander, mint and the juice of the lime to the lamb, then season with salt and pepper to taste.
• Transfer to a deep pie dish or casserole dish and spread the chopped tomatoes on top.
• When the potatoes are cooked, mash them with half the butter, the double cream and the milk, then season to taste with salt and pepper.
• Spread the potato mixture over the lamb and tomatoes, then mark the top with a fork (wavy lines look nice).
• Melt the remaining butter, brush over the top, then sprinkle with paprika.
• Bake at 180ºC (360ºF) until golden brown on top.
• Note - You can prepare this in advance (up to sprinkling paprika on the potato topping), baking it when needed. It also freezes quite well.

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.