We've turned the classic shepherd's pie into a flavourful twist with curry-inspired version.
This lamb keema version has ginger, garlic and garam masala mixed into the lamb mince filling for a subtly spiced take. Top with mash and bake until bubbling and golden for a lovely weekend dinner with friends. Serve with a pinot noir or merlot for a complementary red wine pairing.
Add any other vegetables you have to the mince if you want to bulk it out, and swap the potato in the mash for sweet potato, or a combination of the two, for something different.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Cal/Serv:
546
Ingredients
1Tbsp.
vegetable oil
450g
lamb mince
1
onion, finely sliced
2
garlic cloves, crushed
20g
fresh root ginger, peeled and finely chopped
11/2Tbsp.
garam masala
2Tbsp.
tomato purée
300ml
strong chicken or vegetable stock
500g
floury potatoes, peeled and cut into chunky (5cm) pieces
50g
butter
200g
frozen peas
Directions
1. Heat oil in a large frying pan over high heat and cook mince, stirring to break up the meat, until browned all over. Using a slotted spoon, transfer to a plate, leaving as much fat in the pan as possible. 2. Add onion and a pinch of salt to the pan and fry gently for 10min, until softened. Stir in garlic, ginger and garam masala and fry for 1min, then stir in the tomato purée. Fry for another min; return lamb to the pan together with the stock. Cover with a lid and simmer for 10min. 3. Meanwhile, in a separate pan, make the mash. Cover the potatoes with cold water; cover pan with a lid and bring to the boil. Turn the heat down and simmer, uncovered, for 10-15min, or until the potatoes are very tender. Set aside a mugful of the cooking water, then drain potatoes and allow to steam dry for 5min. 4. Preheat oven to 200°C (180°C fan) mark 6. Return potatoes to the empty pan and mash until smooth. Beat in the butter, plenty of seasoning and a small splash of the reserved cooking water (add more if mash is dry). 5. Stir peas into lamb mixture, then transfer to a 1.5 to 2 litre ovenproof dish. Top with mash and cook in the oven for 25min, or until golden and piping hot. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
