We've turned the classic shepherd's pie into a flavourful twist with curry-inspired version.
This lamb keema version has ginger, garlic and garam masala mixed into the lamb mince filling for a subtly spiced take. Top with mash and bake until bubbling and golden for a lovely weekend dinner with friends. Serve with a pinot noir or merlot for a complementary red wine pairing.
Add any other vegetables you have to the mince if you want to bulk it out, and swap the potato in the mash for sweet potato, or a combination of the two, for something different.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Cal/Serv:
546
Ingredients
1 Tbsp. vegetable oil
450 g lamb mince
1 onion, finely sliced
2 garlic cloves, crushed
20 g fresh root ginger, peeled and finely chopped
1 1/2 Tbsp. garam masala
2 Tbsp. tomato purée
300 ml strong chicken or vegetable stock
500 g floury potatoes, peeled and cut into chunky (5cm) pieces
50 g butter
200 g frozen peas
Directions
1. Heat oil in a large frying pan over high heat and cook mince, stirring to break up the meat, until browned all over. Using a slotted spoon, transfer to a plate, leaving as much fat in the pan as possible. 2. Add onion and a pinch of salt to the pan and fry gently for 10min, until softened. Stir in garlic, ginger and garam masala and fry for 1min, then stir in the tomato purée. Fry for another min; return lamb to the pan together with the stock. Cover with a lid and simmer for 10min. 3. Meanwhile, in a separate pan, make the mash. Cover the potatoes with cold water; cover pan with a lid and bring to the boil. Turn the heat down and simmer, uncovered, for 10-15min, or until the potatoes are very tender. Set aside a mugful of the cooking water, then drain potatoes and allow to steam dry for 5min. 4. Preheat oven to 200°C (180°C fan) mark 6. Return potatoes to the empty pan and mash until smooth. Beat in the butter, plenty of seasoning and a small splash of the reserved cooking water (add more if mash is dry). 5. Stir peas into lamb mixture, then transfer to a 1.5 to 2 litre ovenproof dish. Top with mash and cook in the oven for 25min, or until golden and piping hot. Serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
