Curried shepherd's pie

Recipe from: 7/15/1999 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • POTATO CRUST
  • 1
    kg
    potatoes, skinned and diced
  • 50
    ml
    butter or margarine
  • 1
    red chilli, seeded and chopped
  • 45
    ml
    milk
  • 30
    ml
    chopped fresh coriander leaves (optional)
  • salt and ground black pepper
  • CURRIED MINCE
  • 15
    ml
    oil
  • 1
    large onion, chopped
  • 3
    cloves garlic, crushed
  • 10
    ml
    ground coriander
  • 10
    ml
    mild curry powder
  • 1
    carrot, coarsely grated
  • 200
    g
    soya mince, pepperoni flavour
  • 1
    Litres
    lukewarm water
  • 30
    ml
    chilli beef soup powder
  • 2
    extra-large eggs, beaten
 

Method

 
Boil the potatoes in lightly salted water until soft and drain. Heat the butter in a fairly small pan and stir-fry the chilli for 30 seconds over medium heat. Add the chilli, butter, milk and coriander leaves to the potatoes and mash. Season to taste with salt and pepper. Heat a large saucepan and add the oil. Fry the onion and garlic until fragrant and soft and add the coriander, curry powder and carrot. Stir-fry for a minute, then add the soya mince and lukewarm water. Simmer slowly for about 15 minutes, stirring occasionally. Dissolve the soup powder in 45 ml (3 T) water and stir in. Simmer until the mixture thickens and is cooked, adjust the seasoning if necessary and cool slightly. Add the eggs and mix. Meanwhile preheat the oven to 190 ºC. Spoon the mixture into a large ovenproof dish and bake for 15-20 minutes. Spoon the mashed potatoes on top, spreading evenly and bake until heated through and lightly browned. Serves 6.
 

Read more on: starch  |  bake  |  shallow-fry
 

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