Shepherds Pie wit a Twist

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


How to cook


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 shouls 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

Sppon 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