Spiced Shepherd’s Pie
Spiced Shepherd’s Pie
SERVES 4
8 MINS PREP
COOKS IN 25 MINS
The British favourite is taken to delicious new heights with tasty Indian flavours. A must-try easy dinner idea for any food-lover.
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Tailored to Taste
Adding a twist of Indian spices to this British favourite create a mouth-watering marriage of cultures.
Ingredients
- 1 pack of The Spice Tailor Rustic Rogan Josh
- 1 tsp. vegetable oil
- 375g minced lamb
- ½ beef stock gel or cube
- 2 handfuls of frozen peas
- 2 medium baking potatoes (650g), cut into cubes (skin on) and well cleaned
- 90-100ml whole milk
- 50g butter
- Salt and black pepper to taste
Method
- Bring a large pot of water to a boil. Add the potatoes in and cook until soft, around 25 minutes.
- Meanwhile, heat the oil in a large, deep frying pan or oven proof dish. Add your lamb and brown a little. Add the 2 sauces from the packet and beef stock and bring to a simmer. Cook, covered until the lamb is soft, around 20-25 minutes. Give the pot an occasional stir and check that the pan is not too dry. If so, add a little water in. Add the peas a couple of minutes before taking off the heat.
- Once the potatoes are cooked, drain, quickly take off the skin and place back in the pan to cook off excess water. Add the milk, butter and seasoning in and mash well as the milk comes to a boil.
- Meanwhile, take the spices out of the packet and grind to a powder in a good pestle and mortar. The chilli is harder to grind and will remain coarse. Stir into the lamb.
- When you are ready to eat, place the lamb in a smallish deep baking tray and level out. Place the potatoes on top and level again.You can make it prettier if you are in the mood,I like to quickly swirl the potato with a fork. Place in an oven preheated to 190C and cook until tinged with some brown tips. Serve hot.
Tailored to Taste
Adding a twist of Indian spices to this British favourite create a mouth-watering marriage of cultures.
Ingredients
- 1 pack of The Spice Tailor Rustic Rogan Josh
- 1 tsp. vegetable oil
- 375g minced lamb
- ½ beef stock gel or cube
- 2 handfuls of frozen peas
- 2 medium baking potatoes (650g), cut into cubes (skin on) and well cleaned
- 90-100ml whole milk
- 50g butter
- Salt and black pepper to taste
Method
- Bring a large pot of water to a boil. Add the potatoes in and cook until soft, around 25 minutes.
- Meanwhile, heat the oil in a large, deep frying pan or oven proof dish. Add your lamb and brown a little. Add the 2 sauces from the packet and beef stock and bring to a simmer. Cook, covered until the lamb is soft, around 20-25 minutes. Give the pot an occasional stir and check that the pan is not too dry. If so, add a little water in. Add the peas a couple of minutes before taking off the heat.
- Once the potatoes are cooked, drain, quickly take off the skin and place back in the pan to cook off excess water. Add the milk, butter and seasoning in and mash well as the milk comes to a boil.
- Meanwhile, take the spices out of the packet and grind to a powder in a good pestle and mortar. The chilli is harder to grind and will remain coarse. Stir into the lamb.
- When you are ready to eat, place the lamb in a smallish deep baking tray and level out. Place the potatoes on top and level again.You can make it prettier if you are in the mood,I like to quickly swirl the potato with a fork. Place in an oven preheated to 190C and cook until tinged with some brown tips. Serve hot.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Rustic Rogan Josh
This curry has layer upon layer of flavour from sweet caramelised onions and tangy tomatoes, ginger, garlic and spices. Perfect with red meats and mince, meaty vegetables, paneer or chicken.
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