This shepherd's pie recipe by Galton Blackiston is a rendition on the South African bobotie. Rather than the traditional potato topping familiar in shepherd's pie, this uses a combination of eggs and cream for a lighter, less dense topping for the minced lamb filling. The curry powder makes this shepherd's pie a wonderful warming winter dish.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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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
2 garlic cloves
6 tbsp of tomato purée
2 tbsp of mild curry powder
2kg lamb shoulder, fat and sinew trimmed, minced
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 6 ovenproof dishes and set aside
Preheat the oven to 200°C/Gas mark 6 and make a start on the shepherd's pie topping. Place the potatoes in a saucepan of lightly salted cold water and bring to the boil
450g of Maris Piper potatoes, peeled and cut into large chunks
Strain the potatoes and allow to steam for 5-10 minutes. Combine the milk and butter in a pan and warm gently until the butter melts. Process the potatoes through a ricer or mouli, add the warm milk and butter and stir in the cheese
100g of unsalted butter
75g of whole milk
100g of cheddar, grated
Beat the mixture well with a wooden spoon to ensure it's light and smooth in texture. Transfer into 1 or 2 large piping bags fitted with a 1cm standard or fluted nozzle
Pipe the potato onto the pie filling in a decorative fashion and place under a grill to brown for 2-3 minutes to form a golden crust
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