On 27th February 2016, This was Dinner…
Two days of pie. Who am I to complain?
I adore a shepherds pie and was going to make the Jamie Oliver one from his Comfort Food book. However, I hadn’t remembered that it used a shoulder of lamb. It wasn’t what I particularly fancied so I had a nosy around the web and lo and behold, there was Jamie again with this spiced one.
- Finely chop a couple of red onions
- Peel & finely chop a piece of ginger
- Finely chop a couple of garlic cloves
- Deseed and slice a red pepper
- Peel and chop some potatoes
- Grate some cheddar
- Pod 4 cardamom pods
- Preheat the oven to 190°c (fan)
- Get lamb mince, cinnamon stick, tinned chopped tomatoes, milk, frozen peas, garam masala, butter, oil & seasoning ready
Throw it together…
Heat the oil in a pan and add the mince. Cook for a couple of minutes then add the garam masala, cinnamon stick and cardamom pods and cook until brown. Stirring regularly.
Add the onion, garlic and ginger and cook for about five minutes. Add the red pepper and cook for a few more minutes.
Pour in the tomatoes and add about half a tins worth of water along with some seasoning. Bring to the boil and cook until thickened.
Whilst it cooks, cook the potatoes in boiling, salted water and cook until tender. Drain and leave to dry a little then pop back in the pan and mash with a little butter and milk. Season.
Stir the peas through the mince.
Transfer to a baking dish and spoon the mash over. Cook for 20 minutes then sprinkle the cheese over and cook for another 10 minutes.
Dish it up…
Just a nice serving with a drizzle of ketchup.
A nice twist on what is never a bad pie choice.
As a coincidence, my memories came up on Facebook and I actually made a shepherd’s pie on the 27th February last year too.