Winter is on its way and time for the comfort food to kick in!This recipe combines two my favourite things shepherd’s pie and Indian!
Pre heat oven 180C
500g lamb mince
1tbsp Olive Oil
1 large onion finely chopped
1 tin of tomato’s
2 tbsp of Pataks Rogan Josh curry paste
1 tsp hot chilli powder
150ml of water
Large handful of frozen peas
2 Peppers finely chopped (optional)
5 large Potatoes mashed or Carrot and Parsnip mash (optional)
1 tsp of toasted cumin seeds
Heat the olive oil, add the chopped onion and peppers (optional – had them in the fridge and didn’t want them to go to waste!), cook for five minutes until softened. Add the mince and brown for about another five minutes. Stir in the curry paste and allow the paste to cook out for at least three minutes. Then add the tin of tomatoes and the water bring to the boil and allow simmering for 15 minutes, add the peas and then cook for another five minutes.
Toast the tsp of cumin seeds and mix these into the mashed potatoes, transfer the mince mixture to a large ovenproof dish and top with the mashed potatoes. I had some left over carrot and parsnip mash and used this as a topping for a change which worked really well, but I have of course made this with au natural mash and the results are lovely too!
Put in the oven and cook for 20 minutes under the mash topping is golden brown, I served this with garlic naan bread. Perfect sunday night dinner!