Shepherds Pie with a Twist

Take the classic lamb mince and potato combination and give it a brand new spin with this delicious spicy recipe idea.

Serves 4


4 Tbsp Rapeseed Oil
1 Onion, peeled and chopped finely
6 Garlic Cloves, peeled and chopped finely
3 Balck Cardamom Pods
2 Carrots, p[eeled and diced
2 Celery Sticks, diced
1 inch Fresh Ginger, peeled and chopped
1 Ibsp Ground Coriander
1 Tsp Chilli Powder
1.5 Tsp Ground Cumin
1,5 Tsp Garam Masala
Sea Salt to taste
1 Tsp Ground Black Pepper
150 ml Lamb Stock
2 Tbsp Worcestershire Sauce
50 g Frozen Peas
3 Tomatoes, skinned, deseeded and chopped or, small tin of Chopped Tomatoes
700 g Potatoes
25 g Unsalted Butter
100 ml Single Cream
50 ml Milk
500 g Lamb Mince


Heat the Oil in a frying pan and then add the Cardomom Pods. Fry for 1 minute over a medium heat
Add the Onions and cook for 3 minutes
Add the Carrots and Celery and cook for a further 5 minutes until the Onion is just starting to brown
With a Pesel and Mortar make a fine paste of the Garlic and Ginger, adding a splash of water
Add all of spices to the pan with Salt
Cook for 1 minuter
Stir in the Lamb and cook for ap[proximately 5 minutes until browned
Add the Stock, Worcestershire Sauce and Tomatoes
Bring to the boil, then cover and simmer for 15 minutes
Allow to cool and remove Black Cardamom Pods.
There should still be a little liquid left in the pan
Stir in the Peas
Boil the Potatoes until tender, about 15 minutes
Drain and then return to the pan over a medium heat for 2 minutes to evaporate some of the water
Mash the Potatoes, then add the butter, Cream and Milk together with Salt and Ground Black Pepper to taste
Spoon the Lamb mixture into an overproof dish and top with the Potatoes
Bake in the oven at 200 degrees C for 30 minutes until browned and bubbling
Leave to stand for 5 minutes before serving with buttered cabbage