Fragrant Shepherd's Pie With Apricots

Name: Fragrant Shepherd's Pie With Apricots
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 serving(s)
Ingredients: 2 lbs ground lamb; 2 onions, roughly chopped; 1/2 ounce fresh gingerroot, in one piece; 2 garlic cloves, roughly chopped; 1 tablespoon cumin; 2 tablespoons cinnamon; 1/2 teaspoon hot chili powder; 1 tablespoon olive oil; 6 large tomatoes, roughly chopped; 2 tablespoons tomato paste; 1 tablespoon honey; 2 1/2 cups beef broth; 7 ounces dried apricots, chopped; 2 ounces cilantro, leaves only, roughly chopped; 2 red onions, roughly chopped; salt and pepper; 2 lbs sweet potatoes, peeled and cut into chunks; 2 ounces butter; 2 lbs potatoes, peeled and cut into large chunks; cumin seed, toasted, to serve

Submitted by English_Rose

"Shepherd's pie lovers will love the new addition of spices and apricots in this make-ahead crowd pleaser. This can be frozen, see directions for details."

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Ready In:: 2hrs 30mins
Ingredients:: 20
Serves:: 8

ingredients

2 lbs ground lamb
2 onions, roughly chopped
¹⁄₂ ounce fresh gingerroot, in one piece
2 garlic cloves, roughly chopped
1 tablespoon cumin
2 tablespoons cinnamon
¹⁄₂ teaspoon hot chili powder
1 tablespoon olive oil
6 large tomatoes, roughly chopped
2 tablespoons tomato paste
1 tablespoon honey
2 ¹⁄₂ cups beef broth
7 ounces dried apricots, chopped
2 ounces cilantro, leaves only, roughly chopped
2 red onions, roughly chopped
salt and pepper
FOR THE MASH
2 lbs sweet potatoes, peeled and cut into chunks
2 ounces butter
2 lbs potatoes, peeled and cut into large chunks
cumin seed, toasted, to serve

directions

Brown the lamb in batches in a large, deep frying pan (there's no need to add oil). Once each batch is browned, transfer it to a sieve and pour off the excess fat from the pan before cooking the next batch.
Set aside the browned meat and wipe out the pan with some kitchen paper.
Whizz the onions, ginger, garlic and spices together in a food processor until finely chopped and a little pulpy (you can add a drop of water if you need to), then tip into the same pan with the oil.
Cook over a medium heat for 5-6 mins until the onion is softened and the spices become fragrant.
Return the meat to the pan along with the chopped tomatoes and paste, honey and the broth. Bring to the boil, cover and simmer for 1 hr, adding the apricots after 30 minutes
The lamb and apricots should be tender, and the sauce thickened; if it's a little wet still, simmer, uncovered, for another 10 minutes Remove from the heat, stir in the cilantro leaves and season well.
While the lamb is cooking, prepare the potato topping. Boil the potatoes in salted water for 15 mins until tender. Once cooked, drain well and mash with the butter, seasoning and enough milk to give you a creamy consistency.
Heat oven to 400°F Tip the lamb mixture into a large ovenproof dish and pile the mash roughly over. (It helps if you start from the edges and work your way towards the middle.) If you're making ahead, cool then freeze the pie at this point, uncovered. Once frozen, cover with plastic wrap and use within 1 month, defrosting thoroughly before reheating.
Bake for 40 mins from warm, or for 1 hr from cold, until the topping is beginning to brown and the filling is hot. If you like, scatter with some toasted cumin seeds to serve.

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RECIPE SUBMITTED BY

English_Rose

United Kingdom

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)

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