Rick Stein's Shepherd's Pie As Cooked in India

Name: Rick Stein's Shepherd's Pie As Cooked in India
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4-5 serving(s)
Ingredients: 1 tablespoon sunflower oil; 1 onion, finely chopped; 4 garlic cloves, crushed; 1 inch piece fresh ginger, finely grated; 1 kg lean ground lamb; 1 small red chile, deseeded and finely chopped; 1 teaspoon ground turmeric; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 ripe tomatoes, chopped; 1 tablespoon tomato puree; 1 teaspoon tamarind paste; 1 1/4 kg floury potatoes, cut into chunks; 50 g unsalted butter; 2 -3 tablespoons milk; 300 ml chicken stock, hot; 1/4 cup fresh coriander, chopped

Submitted by Ppaperdoll

"Found this in Delicious magazine. It's a different way of making Shepherd's Pie, and one I really like. It takes a bit of time, but you could do the prep beforehand and bake it just before you need it. I use Bart's tamarind paste. The recipe suggests that this goes well with a bottle of Australian Cabernet-Shiraz. Well, who am I to argue on that one?"

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Ready In:: 1hr 20mins
Ingredients:: 17
Serves:: 4-5

ingredients

1 tablespoon sunflower oil
1 onion, finely chopped
4 garlic cloves, crushed
1 inch piece fresh ginger, finely grated
1 kg lean ground lamb
1 small red chile, deseeded and finely chopped
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1 ripe tomatoes, chopped
1 tablespoon tomato puree
1 teaspoon tamarind paste
1 ¹⁄₄ kg floury potatoes, cut into chunks
50 g unsalted butter
2 -3 tablespoons milk
300 ml chicken stock, hot
¹⁄₄ cup fresh coriander, chopped

directions

Heat oil in large frying pan over medium heat. Add onion, garlic and ginger and cook, stirring 10 minutes until onion is just starting to colour. Add lamb and cook 5 minutes to brown. Tip into a colander and rest to drain excess fat.
Return meat to pan and add chilli, turmeric, coriander and cumin. Cook 1 more minute. Stir in tomato, tomato puree, tamarind and stock. Season and simmer 25 minutes (lamb should still be fairly moist). Stir in fresh coriander.
Transfer meat mixture to an ovenproof dish and set aside. Preheat oven to 200 degrees C, gas mark 6.
For the potato topping, place potatoes in a large pan of salted water, boil, and simmer until tender. Drain, return to pan and mash with a potato masher (I use a potato ricer - no lumps!). Add butter and enough milk to form a spreadable mash.
Spoon potato topping over lamb. Bake in oven 30 minutes until hot and golden.
Spoon p.

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Reviews

We like deconstructing this dish. Cubes of potatoes par boiled for 6 mins. Stir in before oven. Keema Aloo. Great. Woof . Try it .

Richard B.

RECIPE SUBMITTED BY

Ppaperdoll

London

I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...

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