Curried Shepherd’s Pie with Sweet Potato Mash Topping
Subtly flavoured with Indian spices and topped with nutritious sweet potato, this recipe takes shepherd’s pie to a whole new level – plus this version can be ready in under 40 minutes, making it a brilliant choice for busy weeknights.
Course Main Course
Cuisine British, Fusion, Indian
Prep Time 5minutes
Cook Time 35minutes
Total Time 40minutes
Author Eb Gargano
Sweet Potato Mash Topping
1kgsweet potatoeschopped into small chunks (leave the skins on for added goodness)
Black pepper to taste
Curried Lamb Filling
2tablespoonsrapeseed or olive oil
3clovesgarliccrushed or grated
1teaspoondried chilli flakes(or to taste)
400gtin chopped tomatoes
Salt and pepper to taste
Your favourite vegetables(I served mine with peas)
Your favourite pickles and chutneys(Mango chutney would be very good here!)
Put the sweet potato chunks into a large saucepan and pour over enough boiling water to cover, bring back to the boil and then simmer for 15 minutes until the sweet potato is tender. Drain and mash with a little salt and pepper.
While the sweet potato is cooking, put the oil in a wide, shallow grill proof pan (I used a cast iron sauté pan) and add the onions, fry on a low heat with the lid on for 3 minutes until softened.
Remove the lid and turn up the heat. Add the lamb mince and brown for 3 minutes, then turn the heat back down again and add the garlic, ginger, chilli, cumin, turmeric and garam masala, cook for a further 4 minutes, stirring occasionally.
Add the chopped tomatoes and bring to the boil, then turn down and simmer for 10 minutes. Turn your grill on to medium-high to heat up.
Remove the mince from the heat and spread the mashed sweet potato over the top – place under the pre-heated grill for 10 minutes until nicely browned on top. If your grill is a bit uneven, the pie might need to be turned around after 5 minutes to ensure even browning.
While the shepherd’s pie is under the grill, quickly cook your peas (or whatever vegetable you are having to accompany your shepherd’s pie).
When the pie is nicely browned on top, serve with the veggies and any pickles or chutneys you like.
If you don’t own a suitable grill-proof pan, simply cook the mince in a regular frying pan, then before placing under the grill, transfer the mince to a shallow oven dish, top with the mash and continue with the recipe. You may need to add an extra 5 minute to the cooking time to allow for the fact the oven dish will be cold.Suitable for freezing.Nutrition information is approximate and meant as a guideline only.