Nov 26, 2010
Continuing the cold weather theme, this spicy shepherds pie recipe is another hearty favourite in our house. This one is deceptively simple and taste delish.
Ingredients
- 400g lamb mince
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 1 leek, white part only, finely chopped
- 3 cloves garlic, finely chopped
- 1 red chilli, finely chopped
- 3cm of ginger, peeled and grated
- 2 tbsp medium curry powder
- 1 tbsp tomato purée
- 1 tbsp plain flour
- 600ml lamb stock
- Salt and pepper
- 800g celeriac
- 15g butter
- 50ml semi skimmed milk
Instructions
- To make the spiced mince, heat a pan and add the lamb and cook for 5 minutes until brown.
- Add the onions, carrots and leek, then cook until soft. Add the garlic, chilli, ginger and curry powder and cook until hot through.
- Add the tomato purée, stock, and flour and simmer for 40 minutes until rich and thick.
- Tip the celeriac into a pan of cold water, bring to the boil, then cook for 10 minutes. Drain, season and mash with butter and milk.
- Heat oven to 220°C.
- Place the meat sauce on the bottom and top with mash, season with salt and pepper. Tidy up the top with a fork, then bake for 25 – 30 minutes until golden and bubbling.
Cooking time (duration): 20
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: English
My rating:
