Mini curried shepherd's pie
Item 1 of 1
Galton Blackiston jazzes up the humble Shepherd's pie by topping with a hint of curry powder for some subtle spice, a little apricot jam for sweetness (think of lamb and apricot pairings in tagines), and cheesy mashed potato piped on top.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Filling
- 1000g of lean lamb mince
- 2 small onions, peeled and chopped
- 1 garlic clove, finely chopped or grated
- 2 carrots, peeled and finely diced
- 2 celery sticks, stringy edge removed, finely diced
- 3 tbsp of tomato paste
- 2 tbsp of mild curry powder
- 2 tbsp of apricot jam
- 1 tbsp of chopped almonds, toasted
- 25ml of olive oil
- 1 pinch of salt
- 1 pinch of black pepper
Topping
- 450g of potatoes, peeled and cut into large chunks
- 50g of salted butter
- 75ml of skimmed milk
- 80g of half fat medium cheese, grated
- 2 pinches of salt
- 1 pinch of black pepper
SAVE RECIPE
Equipment
- 12 ramekins
Method
1
Place a large saucepan over a medium heat and add the olive oil
- 25ml of olive oil
2
Once hot, add the onions, garlic, carrot and celery and cook until soft and just coloured
- 1 garlic clove, finely chopped or grated
- 2 small onions, peeled and chopped
- 2 carrots, peeled and finely diced
- 2 celery sticks, stringy edge removed, finely diced
3
Add the lamb and continue to fry, stirring continuously until browned
- 1000g of lean lamb mince
4
Stir in the tomato paste, curry powder and apricot jam. Bring to a gentle boil, then simmer for approximately 20 minutes, or until the lamb is cooked. Remove from the heat
- 3 tbsp of tomato paste, or puree
- 2 tbsp of mild curry powder
- 2 tbsp of apricot jam
5
Stir in the toasted almonds, season with salt and pepper and add a little more curry powder if needed. Transfer the mince mix into 12 individual ramekins
- 1 pinch of salt
- 1 pinch of black pepper
- 1 tbsp of chopped almonds, toasted
6
Preheat the oven to 180°C/gas mark 4
8
Once the potatoes are cooked, drain and return to the pan. Place the pan back on the heat to dry the potatoes to a ‘floury’ texture – keep shaking the pan over the heat
9
Meanwhile, heat the butter and milk in a pan to just below simmering point
- 75ml of skimmed milk
- 50g of salted butter
10
Pass the potatoes through a potato ricer or sieve into a bowl. Using a spatula, beat in the hot butter and milk together with the grated cheese. Season with salt and pepper
- 1 pinch of salt
- 1 pinch of black pepper
- 80g of half fat medium cheese, grated
11
Spread the mash over the lamb in the ramekins and fluff the top with a fork. Alternatively, scoop the mash into a piping bag and pipe the mashed potato over the lamb mince
12
Place the ramekins with the mini shepherd's pies onto a baking tray and into the preheated oven
13
Cook for 15-20 minutes, or until the pies are heated right through and the potato topping has lightly browned. Serve immediately
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024