Flavourful lamb mince mixed with sweet, tender root vegetables, topped with silky, smooth mashed potatoes and baked until golden and bubbling, the classic shepherd’s pie will never disappoint. We’ve added the fragrant kick of Indian spice for a stand-out dish.
Red Bullet Chilli
Finely Chopped Tomatoes
Shredded Savoy Cabbage
Bring a large saucepan of water to the boil with a pinch of salt for the potatoes. Chop the potatoes into 3cm chunks (no need to peel!) When boiling add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a splash of oil in a large frying pan on a high heat. When hot, add the lamb mince. Cook until browned, 4-5 mins, breaking it up with a wooden spoon as it cooks. Meanwhile, Halve, peel and chop the onion into small pieces. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop.
Once browned, tip the mince into a small bowl and drain off any excess fat. Lower the heat to medium and add the chopped onion and carrot to the now empty pan. Cook until softened and turning brown, 6-7 mins. Add the garam masala, half the garlic and half the red chilli, cook for 2 mins, stirring regularly. Return the lamb mince to the pan with the chopped tomatoes, a splash of water and season well with salt and pepper. Simmer until thick and tomatoey, 8-10 mins.
Once the potatoes are cooked, drain them in a colander. Return the potato to the saucepan, add a knob of butter and a splash of milk (if you have some), mash until smooth. Season to taste with salt and pepper and stir through the turmeric. Cover with a lid to keep warm.
Preheat your grill to the highest setting. Transfer the lamb mixture to a baking dish, (quickly wash out your pan to use later on.) Top the lamb with dollops of mashed potato. Spread it out evenly over the filling using the back of a spoon. Use the back of a fork to make ridges in the potato. Pop under the grill until browned, 3-5 mins.
While the pie is under the grill, heat your frying pan over a medium heat with a knob of butter (if you have some) or a drizzle of oil. Once hot, add the remaining garlic and chilli (add as much as you like). Add the cabbage and stir-fry for 1 minute then add a pinch of salt and pepper and a splash of water, cover with a lid or tin foil and cook until just tender, 2-3 mins. Serve alongside the shepherds pie. Enjoy!