Curry-Spiced Shepherd’s Pie2013-01-28
This curry-spice shepherd’s pie is a perfect example of how Britain has absorbed different foods and cultures into its own cuisine.
- 100ml olive oil
- 650g lamb or beef mince
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2cm piece ginger, grated
- 2 tbs korma curry paste
- 400g can chopped tomatoes
- 1/4 cup (80g) tomato kasundi (see note), plus extra to serve
- 1 cup (120g) frozen peas
- 1kg potatoes, chopped
- 1 cup coriander leaves, chopped
- 2 tsp ground turmeric
- 1 long green chilli, seeds removed, finely chopped
- Juice of 1 lemon
- 100g unsalted butter
- 10-12 fresh curry leaves (optional)
- Heat 2 tbs oil in a frypan over high heat. Cook lamb, breaking up any lumps with a wooden spoon, for 6-8 minutes until browned. Remove lamb from the pan and set aside.
- Reduce heat to medium. Place onion in the frypan and cook, stirring, for 1-2 minutes until softened. Add garlic, ginger and curry paste, then cook, stirring, for 1-2 minutes until fragrant. Return lamb to the pan with tomato and kasundi, then bring to a simmer and reduce heat to low. Cook, stirring occasionally, for 15 minutes or until thick. Stir in peas. Transfer mixture to a 2L baking dish, level the surface and allow to cool.
- Preheat oven to 200°C. Place potato in a saucepan of cold, salted water, bring to the boil and cook over medium-high heat for 12-14 minutes until tender. Drain, then mash until smooth. Add the coriander, turmeric, chilli, lemon juice and butter, then season and beat with a wooden spoon until smooth. Spread over lamb mixture, then bake for 20-25 minutes until golden.
- Heat remaining 1/4 cup (60ml) oil in a frypan over high heat. Fry curry leaves for 20 seconds or until crisp. Drain.
- Serve pie with curry leaves and kasundi.
Note: Tomato kasundi is a spicy Indian tomato relish