Shepherd's pie

Recipe from: 8/1/2006 12:00:00 AM

Ingredients 21
Servings 8
Time 30

Ingredients

  • 15
    ml
    butter
  • 30
    ml
    oil
  • 2
    large onions, finely chopped
  • 6
    garlic cloves, crushed
  • 1
    thumb-length piece of fresh ginger, peeled and finely grated
  • 1
    kg
    lamb or beef mince
  • 1
    red chilli, seeded and chopped
  • 5
    ml
    ground turmeric
  • 15
    ml
    ground coriander
  • 15
    ml
    ground cumin
  • 1
    large ripe tomato, chopped
  • 15
    ml
    tomato paste
  • 5
    ml
    tamarind paste
  • 300
    ml
    chicken stock
  • 5
    ml
    salt and freshly ground black pepper, to taste
  • 1
    handful
    qcoriander leaves, chopped
  • 1
    kg
    Potato layer: floury potatoes, peeled
  • 60
    ml
    butter, melted
  • 90
    ml
    hot milk
  • 2
    ml
    salt to taste
  • 5
    ml
    nutmeg to taste
 

Method

90
 
Oven temperature: 180°C
1. Place the butter and oil in a saucepan over a medium temperature and stir-fry the onions, garlic and ginger until soft and glossy. Increase the temperature and add the mince, chilli, turmeric, coriander and cumin. Stir-fry the mince with a large fork until it becomes loose and crumbly and starts to brown. Stir in the tomato, tomato paste, tamarind paste and stock and season with salt and black pepper. Simmer for about 30 minutes or until the mixture thickens but is still moist. Stir in the coriander leaves. Preheat the oven.

2. Prepare the potato layer: Boil the potato in salted water until soft, drain and mash. Add the butter, milk, salt and nutmeg and mash with a potato masher.

3. To assemble: Place the mince in a greased oven dish. Place spoonfuls of potato on top and spread this with a fork. Brush the potato layer with the melted butter and bake in a preheated oven for 45 minutes until golden brown. Serve.

 

Read more on: starch  |  bake
 

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