Rogan Josh shepherd's pie

A harmonious marriage of British and Indian cuisine, Vivek Singh's Rogan Josh shepherd's pie recipe produces a truly stunning main that will help you through the long British winter. The level of spice can be tweaked depending upon your love of heat.

First published in 2015
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Ingredients

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Rogan Josh shepherd's pie mix

Mashed potato topping

Method

1
To prepare the spices for the spice mix, grind using a pestle and mortar or coffee grinder and set aside
2
Heat the oil in a large, heavy-bottomed pan and add the cumin seeds, cloves, bay leaves, and garlic
3
Finely dice 2 of the onions and cut the other onion into thin rings. Once the garlic turns golden in colour, add the onion. Cook until the onions are soft
4
Once soft, add the diced lamb leg and cook until browned and half-cooked, for 10-15 minutes. Add the chilli powder and Rogan Josh spice paste
5
Stir well for another 5 minutes then add the yoghurt. Cook for another 20 minutes until the meat is tender
6
Add the vegetables, then slowly stir in the spice mix, cook for another 5-8 minutes. Check the seasoning and add the coriander leaves
7
Preheat the oven to 200°C/gas mark 6
8
Reheat the mashed potato in the microwave with a dash of water until piping hot. Stir in the turmeric (if using) and grated cheese until combined
9
Transfer the meat to a pie dish and top off with a layer of the mashed potatoes. Place in the oven for 10-12 minutes
10
Remove the shepherd's pie from the oven and divide onto plates. Serve immediately
First published in 2015
discover more:
share recipe:

After ignoring his father’s advice to become an engineer, Vivek Singh has built a distinguished career as a chef.

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