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Indian Shepherds Pie

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Ingredients

Adjust Servings:
8 potatoes (enough to serve four people depending on size use the floury sort that mashes well)
1 lb ground lamb very lean
1 inch fresh ginger finely chopped
1 garlic clove crushed
1 teaspoon garam masala
5 spring onions finely chopped
2 green chilies finely chopped
6 tablespoons fresh coriander finely chopped (cilantro)
3 tablespoons of fresh mint finely chopped
1 lime

Nutritional information

864.2
Calories
403 g
Calories From Fat
44.9 g
Total Fat
22.7 g
Saturated Fat
134.9 mg
Cholesterol
200 mg
Sodium
88.7 g
Carbs
13.4 g
Dietary Fiber
10.1 g
Sugars
30.9 g
Protein
830g
Serving Size

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Indian Shepherds Pie

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    This was a refreshing change from the old Shepard's Pie we all know! We had guest and everybody really enjoyed this recipe. I will make this again, but next time add more spices. I felt that it needed a little more chilies or garlic. but that was probably just my taste. All in all a wonderful recipe! Thank you for submitting it!

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Indian Shepherd’s Pie,A fabulously fresh and zesty Indian version of a rather dull UK staple. Indian food is very popular in the UK, and this is a lovely cross-over dish that combines elements from two different cooking traditions which have a long association through the British Raj. I first read a recipe for something similar a couple of years ago in the UK newspaper, the Independent, written by journalist Yasmin Alibhai-Brown. I no longer have the newspaper cutting, so my rendition may not be exact, but this is the version I now make and love.,This was a refreshing change from the old Shepard’s Pie we all know! We had guest and everybody really enjoyed this recipe. I will make this again, but next time add more spices. I felt that it needed a little more chilies or garlic. but that was probably just my taste. All in all a wonderful recipe! Thank you for submitting it!,I liked the meat mixture before potatoes, but the layer of mashed potatoes really cancelled out the savory curry flavor in the meat. Even when I put salt and pepper. I dressed it with diced tomatoes and slice hard boiled eggs and cheese with curry seasoning and paprika sprinkled on top. This is a good recipe to experiment with.


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    Steps

    1
    Done

    Peel and Boil the Potatoes.

    2
    Done

    Meanwhile, Dry-Fry the Lamb Mince, Ginger and Garlic to Brown the Lamb.

    3
    Done

    Add the Garam Masala, Cook For a Couple More Minutes, Then Set Aside.

    4
    Done

    When Ready to Assemble, Mix the Chopped Spring Onions, Chillies, Coriander, Mint and the Juice of the Lime to the Lamb, Then Season With Salt and Pepper to Taste.

    5
    Done

    Transfer to a Deep Pie Dish or Casserole Dish and Spread the Chopped Tomatoes on Top.

    6
    Done

    When the Potatoes Are Cooked, Mash Them With Half the Butter, the Double Cream and the Milk, Then Season to Taste With Salt and Pepper.

    7
    Done

    Spread the Potato Mixture Over the Lamb and Tomatoes, Then Mark the Top With a Fork (wavy Lines Look Nice).

    8
    Done

    Melt the Remaining Butter, Brush Over the Top, Then Sprinkle With Paprika.

    9
    Done

    Bake at 180c (360f) Until Golden Brown on Top.

    10
    Done

    Note - You Can Prepare This in Advance (up to Sprinkling Paprika on the Potato Topping), Baking It When Needed. It Also Freezes Quite Well.

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