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Mini curried shepherd's pie

PT1H20M

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Ingredients

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Filling

Topping

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Method

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1
Place a large saucepan over a medium heat and add the olive oil
  • 25ml of olive oil
2
Once hot, add the onions, garlic, carrot and celery and cook until soft and just coloured
3
Add the lamb and continue to fry, stirring continuously until browned
4
Stir in the tomato paste, curry powder and apricot jam. Bring to a gentle boil, then simmer for approximately 20 minutes, or until the lamb is cooked. Remove from the heat
5
Stir in the toasted almonds, season with salt and pepper and add a little more curry powder if needed. Transfer the mince mix into 12 individual ramekins
6
Preheat the oven to 180°C/gas mark 4
7
For the cheesy potato topping, place the potatoes into a pan of cold, salted water and bring to the boil
  • 450g of potato, peeled and cut into large chunks
  • 1 pinch of salt
8
Once the potatoes are cooked, drain and return to the pan. Place the pan back on the heat to dry the potatoes to a ‘floury’ texture – keep shaking the pan over the heat
9
Meanwhile, heat the butter and milk in a pan to just below simmering point
  • 75ml of skimmed milk
  • 50g of salted butter
10
Pass the potatoes through a potato ricer or sieve into a bowl. Using a spatula, beat in the hot butter and milk together with the grated cheese. Season with salt and pepper
11
Spread the mash over the lamb in the ramekins and fluff the top with a fork. Alternatively, scoop the mash into a piping bag and pipe the mashed potato over the lamb mince
12
Place the ramekins with the mini shepherd's pies onto a baking tray and into the preheated oven
13
Cook for 15-20 minutes, or until the pies are heated right through and the potato topping has lightly browned. Serve immediately
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Mini curried shepherd's pie

 
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