Shepherd’s Pie
Serving: Not Specified
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Directions
- In a large pot/ saucepan, heat oil and brown meat in batches on all sides.
- Remove and set aside. In the same pot, add onions, garlic and ginger sauté for 5 minutes.
- Add curry and spices, cook for another 5 minutes stirring constantly to make sure paste does not stick to pan.
- Return meat and cook with lid closed for about 5 minutes.
- Pour stock and tomatoes, cook at medium heat for about 30 -45 minutes.
- Add chutney and cook for another 15-20 minutes or until meat is tender and can easily pull off with fork.
- Season with salt and pepper.
- In the meanwhile you cook meat, boil potatoes with skin on, remove and set aside to cool so as to peel.
- Mash potatoes and return to medium heat stove.
- Add butter, baking powder, milk, and crème fraiche and mix to smooth and fluffy mashed potatoes.
- Season with salt to taste.
- Place the cooked lamb curry into a baking dish and top with mashed potato. Smooth out the top and make patterns with a fork.
- Bake in a preheated oven until golden brown. Remove and leave to cool before serving.
Ingredients
- 3 tbsp sunflower oil
- 700 g lamb cubed meat
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tbsp ginger, crushed
- 2 tbsp medium curry powder
- 1 tbsp mother-in-law spice
- 1 can chopped tomatoes
- 1 cup beef stock
- 3 tbsp fruit chutney
- 6 potatoes, boiled
- ½ tsp baking powder
- 2 tbsp butter
- ¼ cup milk
- 3 tbsp crème fraiche
- Salt and pepper to taste