Indian Shepherd's Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 potatoes (enough to serve four people, depending on size, use the floury sort that mashes well)
• 1 lb ground lamb, very lean
• 1 inch fresh ginger, finely chopped
• 1 garlic clove, crushed
• 1 teaspoon garam masala
• 5 spring onions, finely chopped
• 2 green chilies, finely chopped
• 6 tablespoons fresh coriander, finely chopped (cilantro)
• 3 tablespoons fresh mint, finely chopped
• 1 lime
• salt and pepper
• 6 tomatoes, peeled and chopped
• 2 ounces butter
• 4 tablespoons double cream
• 2 tablespoons milk
• 1 teaspoon paprika

Recipe

• 1 peel and boil the potatoes.
• 2 meanwhile, dry-fry the lamb mince, ginger and garlic to brown the lamb.
• 3 add the garam masala, cook for a couple more minutes, then set aside.
• 4 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.
• 5 transfer to a deep pie dish or casserole dish and spread the chopped tomatoes on top.
• 6 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.
• 7 spread the potato mixture over the lamb and tomatoes, then mark the top with a fork (wavy lines look nice).
• 8 melt the remaining butter, brush over the top, then sprinkle with paprika.
• 9 bake at 180ºc (360ºf) until golden brown on top.
• 10 note - you can prepare this in advance (up to sprinkling paprika on the potato topping), baking it when needed. it also freezes quite well.