Lightly curried shepherd's pie


First published in 2015
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Shepherds pie filling


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
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
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
First published in 2015
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