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Lightly curried shepherd's pie

Lightly curried shepherds pie

Lightly curried shepherd's pie

PT2H30M

Why not try?

1
For the shepherd's pie filling, heat the olive oil in a large pan over a high heat, add the onion and garlic and fry until softened and pale golden-brown. Add the minced lamb and fry, stirring continuously, until golden-brown. Reduce the heat to medium and stir in the tomato purée and curry powder until well combined
  • 1 tbsp of olive oil
  • 1 onion
  • 2 garlic cloves
  • 2g of lamb shoulder
  • 6 tbsp of tomato purée
  • 2 tbsp of mild curry powder
2
Cook for 18-20 minutes, or until most of the liquid has boiled away. Season to taste, with salt and freshly ground black pepper, then pour the mixture into an ovenproof dish and set aside
  • salt
  • black pepper
3
Preheat the oven to 180°C/Gas mark 4 and make a start on the shepherd's pie topping. In a bowl, gently whisk together the eggs, egg yolks, nutmeg and sugar until pale, fluffy and well combined. Stir in the cream and brandy and season, to taste, with salt and freshly ground black pepper
  • 4 free-range eggs
  • 2 free-range egg yolks
  • 1 pinch of nutmeg
  • 1 pinch of sugar
  • 570ml of double cream
  • 50ml of brandy
  • salt
  • black pepper
4
Strain the topping mixture through a sieve into a jug and carefully pour it over the filling mixture. Alternatively put the topping mixture once strained into a piping bag and pipe over the filling
5
Place the dish into a roasting tray and carefully pour enough boiling water into the roasting tray to reach halfway up the sides of the dish
6
Transfer the bain-marie to the oven and cook for 35-40 minutes, or until the topping has set and is pale golden-brown
7
To serve, spoon a portion of the shepherd's pie into the centre of each serving plate. Dish up with a fresh salad, dressed with some lime juice and a little olive oil

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Lightly curried shepherd's pie

 
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