Lamb Keema Shepherd’s Pie Recipe

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Shepherd’s pie is one of our favourite dishes, but being a lover of exotic spices, I couldn’t help but give it a makeover. I’ve taken inspiration from lamb keema, or keema matar, which is a rich mince and pea curry. I’ve kept the spicing quite mild, making it suitable for the whole family, but you can increase the quantity of curry powder or
fresh chilli if you like it spicy. The poppadum topping is optional, but it adds a crunchy texture.

Ingredients

2 tbsp rapeseed oil, plus extra for drizzling

2 onions, chopped

500g lamb mince

thumb-sized piece ginger, peeled and grated

3 garlic cloves, crushed

½ tsp ground cinnamon

1 tsp turmeric

2 tbsp mild or medium curry powder

1 tbsp tomato purée

1 lamb or beef stock cube

pinch sugar

2 large sweet potatoes, peeled and cut into chunks

4 large potatoes, peeled and cut into chunks ½ the size of the sweet potato chunks

50g mature cheddar, grated

250g frozen peas

2 poppadums (optional)

1 green chilli, thinly sliced (optional)

Method

Heat the oil in a large pan and cook the onion s until soft and starting to brown, about 8-10 mins. Push to one side of the pan and add the lamb. Leave it alone until the underside is browning, then break it down with the back of a spoon. Leave to brown for a few mins more, then stir in the ginger, garlic, spices and tomato purée. Stir for a few mins until the mixture is sticky and aromatic. Add 600ml water, the stock cube and sugar. Bring to a simmer, then lower the heat and cook for 45 mins, stirring occasionally to prevent it from sticking. The sauce should be thick, but if it reduces too quickly, add a splash of water or cover with a lid.
Put the sweet potatoes and potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and simmer for 15 mins until tender. Drain and leave to steam dry for 10 mins.
Mash the potatoes with the cheese and some seasoning. Tip the mince into a baking dish about 20 x 35cm and 10cm deep. Stir in the peas. Cover with the mash, making dips and peaks with the back of your spoon, or pipe the mash on for a neater finish. Crush the poppadums in your hands and scatter over the mash, then drizzle over a little oil. You can now chill for up to two days or freeze for two months. If cooking straightaway, heat oven to 180C/160C fan/gas 4.
Bake for 45 mins until golden and bubbling around the edges. Leave to cool for 5 mins before serving, with the green chilli scattered over, if you like.

PER SERVING

445 kcals • fat 19g • saturates 7g • carbs 41g • sugars 11g • fibre 8g • protein 24g • salt 0.8g

Amy Sinclair

Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.