British Pie Week with Halima’s Slightly Spicy Shepherd’s PieAdvertisement Advertisement
Our final recipe in celebration of British Pie Week is Curry on Halima’s Asian twist on the classic Shepherd’s Pie.
This detailed breakdown will help you execute this pie perfectly, with a hint of spice to it.
- Minced lamb x 1 kg
- Potatoes x 1.5 kg
- Celery sticks x 4, finely chopped
- Carrots x 200g, finely diced
- Carrots x 200g, cut in 1-2” size chunks
- Onions x 2, finely chopped
- Garlic x 4 cloves, grated
- Ginger x 2” piece, grated
- Stock cube x 1, dissolved in a mug of boiling hot water
- Double cream x 3-4 tbsp
- Plain flour x 3 tbsp
- Tomato puree x 4 tbsp
- Tomato passata x 200g
- Worcestershire sauce x 2 tbsp
- Butter for indulgence
- Oil for cooking
- Chilli powder x 1 tsp
- Chilli flakes x 1 tsp
- Turmeric powder x ½ tsp
- Coriander powder x 1 heaped tsp
- English mustard powder x ½ tsp
- Coarsely ground black pepper x ½ tsp
- Dried mix herbs x 1 tbsp
PREPARING THE MASH POTATO
- Wash the potatoes with skin, cut into chunks and boil until cooked. Drain off the water and pop the potatoes back in the pot.
- Use either a potato masher or a fork to mash down the potatoes a little. Add in as much butter as you like, along with the double cream and salt to taste. Mash the potatoes so that they’re not completely smooth, you want there to be, the odd lump or two. Check the seasoning and add salt if required. Mix well, keep aside for later.
COOKING THE MINCED LAMB
- Heat a couple of tbsp of oil in a wide cooking pot and add in the ginger and garlic. Sauté over medium heat for a couple of minutes.
- Add in the onions along with ½ tsp of salt and cook for a further 4-5 minutes. The onions need to have softened, no need to brown them.
- Now, add in the celery and diced carrots. Cook over medium heat for 5 minutes.
- Turn the heat up to high and add in the minced lamb. Cook until the mince has completely changed colour and its meat juices have fully dried up.
- Reduce the heat to medium and add in the plain flour. Cook for a couple of mins so that the flour is fully incorporated.
- Add in the tomato puree and mix thoroughly so its well mixed in. Now, pour in the passata and cook for 3-4 minutes over medium heat.
- Time for the spices now so, add in the chilli powder, chilli flakes, turmeric powder, coriander powder, mustard powder and the black pepper. Also add in the Worcestershire sauce and mix well.
- Add in the cut carrots, mix in well.
- Pour in the stock, mix well and bring to the boil. At this stage, also add in the salt. Give the mince a good stir, cover with lid, reduce heat to low and allow the lamb to simmer for around 10-15 minutes, until the carrots have cooked through.
- Once the carrots are cooked, increase heat to high and fry the lamb until the oil has separated and all the excess moisture has dried up. Add in the dried herbs, mix through and turn off the heat.
- Pour all the mince mixture into an oven dish and dollop over the mashed potatoes. Level out using the back of a wet spoon.
- Use a fork to make vertical ridges all over the mash. Sprinkle over a generous pinch of the dried herbs and daub all over, small lumps of butter.
COOKING THE PIE
- Pre-heat your oven to gas mark 6/200C. Place your pie in the centre of the oven and leave to cook for 15-20 minutes, until the mash has turned a crunchy, golden brown and is bubbling away. Once the pie is out of the oven, allow to rest for 5 minutes.
- Ladle over a generous amount of gravy and serve with garlic bread or a crusty baguette.
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