Curried shepherd’s pie

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6 servings
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Starch

By Food24 November 03 2009
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Ingredients (16)

POTATO CRUST
1.00 kg potatoes — peeled and diced
50.00 ml butter — or margerine
1.00 red chilli — deseeded and chopped
45.00 ml milk
30.00 ml fresh coriander — chopped, optional
salt and freshly ground black pepper
CURRIED MINCE
15.00 ml oil
1.00 onion — large, chopped
3.00 garlic — cloves, crushed
10.00 ml coriander — ground
10.00 ml curry powder — mild
1.00 carrots — grated
200.00 g savoury soya mince — peppernoi flavour
1.00 Litres water — lukewarm
30.00 ml soup powder — chilli beef
2.00 eggs — large, beaten
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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.



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