Spiced Shepherd's Pie

By Jilly McCord

This twist on shepherd’s pie offers a new flavour profile bursting with Indian flavours and mild kick, whilst still retaining the comforting feel of the classic dish. Also, by having both sweet potato and white potato mash, it provides a really nice contrast to the meat mixture. 

The components can be made ahead of time (you could make a batch of the meat mix and freeze) and assembled just before cooking. Equally, the recipe can be scaled up to feed a big crowd and is a real winter warmer!

Use our Stadhampton Chilli & Spice Mill to help with grinding your spices and do not forget to use the beautiful Hoxton Silver Plated Mill to wow any guests at the dinner table. 

Difficulty: Medium

Cooking/Prep Time: 1hr 30 mins

Serves: 8

Ingredients: 

• 750g lamb (or beef) mince
• 2 onions 
• 1 stick celery
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp fennel seeds
• 6 curry leaves
• 1 tsp Garam masala
• ½ tsp of chilli flakes
• 2 inch piece of ginger
• 2 garlic cloves
• 1 tsp tomato puree
• 220ml passata or chopped tomato
• 2 lamb or beef stock pots
• 1 tsp cornflour 3 large sweet potatoes
• 3 large potatoes
• 2 tsps butter
• 100ml milk 
  

Method: 

1. Heat the oven to 150C (135C fan).
   In a heavy based or cast-iron pan heat and place the cumin, coriander, fennel, chilli flakes and curry leaves to toast gently until they release their smell (do not burn).
2. Place these in a mortar and pestle and grind until smooth and set aside.
3. In the pan, add a tsps of oil fry the mince on a high heat until browned all over.
4. Remove from the pan.
5. Now chop the onion, celery, garlic and ginger and add to the pan – fry gently until soft. 
6. Add the ground spices and the curry leaves and Garam masala. Return the meat to the pan and mix well. 
7. Now add the tomato puree, passata and around 750ml of water (or enough to just cover the meat).
8. Season generously with salt and pepper and place a lid on. Put in the oven for around 1 hour to cook gently.
9. In the oven, also place the sweet potatoes and potatoes (unpeeled) on a tray with some salt and a tsp of oil. Bake alongside the meat mixture until soft. (These may take a little longer than the meat, so feel free to put in the oven earlier or leave in there whilst the meat is cooling).
10. Once the meat is cooked, remove from the oven and return to the hob. Mix the cornflour with a tbsp of warm water and make a paste. Add little by little to the meat mixture until thickened a little.
11. Now take an ovenproof baking dish and place the mince mixture in the bottom. Leave and allow to cool.
12. Once the sweet potatoes are soft, peel the skin and place in a bowl. Mash well and add a knob of butter and seasoning. Set aside.
13. Repeat the process in a separate bowl for the white potatoes and mash with milk and butter until smooth.  
14. Now dot the sweet potato and potato alternately on top of the mince mixture and use a spoon to smooth and cover the whole dish.
15. Sprinkle a few curry leaves on top and grate some parmesan before placing in the oven for 45 minutes at 180C.
16. If you want a super crispy top, finish under the grill for the last couple of minutes.
17. Enjoy with garden peas or any green vegetables.