Indian shepherd’s pie

By: From Anjum's New India, by Anjum Anand

On TV Tonight

  • 20:00 - James Martin: Yorkshire's Finest - York Betty's
  • 20:30 - James Martin: Yorkshire's Finest - Whitby Kippers
  • 21:00 - Choccywoccydoodah: Starstruck - Things That Go Bump in the Night
Printer friendly version Mobile version

This recipe is classed as easy

Avg User rating

3.97 / 5 (59 votes cast)

Rate & comment
Prep time:
20 min
Cook time:
1 hr 10 min
Serves:
6

Anjum Anand’s super supper dish combines Anglo-Indian flavours to wonderful effect

Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Similar recipes

Related Vids

Ingredients

Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Boil the potatoes, whole, in a pan in boiling, salted water until tender - about 15-20 minutes. Drain well and carefully skin the potatoes. Mash well with a ricer or potato masher and set the potatoes aside.

2. Heat the oil in a large non-stick saucepan, add the cardamom pods and fry for 30 seconds. Add the onion and fry until golden-brown.

3. Using a food processor or blender, make a fine paste of the ginger and garlic, adding a good splash of water. Add to the pan with all the spices and salt, to taste. Cook for 1 minute, then stir in the lamb and brown over a moderate heat for 6 minutes.

4. Add the stock, Worcestershire sauce and tomatoes. Bring to the boil, then cover and simmer for 15 minutes. Allow to cool and remove the black cardamom pods. There should be a little liquid still left in the pan.

5. Preheat the oven to 180C/gas 4. Heat the butter and milk (with the cream, if using) in a pan until hot, season well with salt and freshly ground black pepper and stir in the reserved mashed potatoes. Stir lightly and quickly to incorporate, then taste and adjust the seasoning with more salt and pepper, if necessary. Remove from the heat.

6. Stir the peas into the lamb and place the lamb mixture in an ovenproof dish. Top with the potatoes. Bake in the oven for 30 minutes or until hot and bubbling. Let it stand for 5 minutes before serving.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Register

Forgotten your password?
Resend activation

Latest Comment

View all comments (14)
 


NormaA24615 NormaA24615  Posted 03 Feb 2012 5:41 PM
 

I made this a while back but never got around to reviewing the recipe. Really tasty - a nice change from regular shepherd's pie.

IrmgardU37159 IrmgardU37159  Posted 03 Feb 2012 3:41 PM
 

Made, loved and blogged: [link]

LipstickL64199 LipstickL64199  Posted 21 Jan 2012 9:00 AM
 

easy to make, easy to eat---fabby!

jannie4 jannie4 Posted 08 Jan 2011 10:34 AM
 

Made this for my son and daughter-in-law in the run up to Christmas. They loved it and so did we. Dont think I can go back to the "normal" Shepherds Pie now. Am looking forward to making the Butternut Squash soup, as I still have some of my home grown Bnut Squashes that I grew last summer. mmmmmm yummy, if you have never tried Butternut Squash then I recommend that you do. Try it roasted with olive oil, butter and maybe a spring of fresh thyme. We have it most weekends, roasted, made a wonderful Risotto out of it, and its a real winner in soups!

Viv 123 Viv 123 Posted 06 Jan 2011 10:11 PM
 

This is absolutely delicious. I have made it several times now and it has become one of my staple recipes.

Suz20 Suz20 Posted 06 Jan 2011 12:39 PM
 

it was so great thanks

MinooM49070 MinooM49070 Posted 31 Dec 2010 5:03 PM
 

I'm already a fan of the spicy shepherds pie and i loved this version too!

Dooza1976 Dooza1976 Posted 03 Nov 2010 10:48 AM
 

I made this recipe last night and it was really nice. Definitely one to go into my recipe file for doing again. I think chopped coriander would have been nice but I did not have any at the time.

Suz20 Suz20 Posted 21 Sep 2010 10:32 AM
 

Lovely tasty recipe which makes going back to a normal shepherds pie seem really bland! We like our meals spicy, so used nearly double the spices, and also stirred through some chopped coriander with the peas - yum.

MariaB29003 MariaB29003 Posted 18 Sep 2010 1:08 PM
 

Made this last night, wow! Very tasty, I certainly will be making this again. *saved*

davidthomson davidthomson Posted 03 Feb 2010 12:15 PM
 

spot on, you'd never make normal shepherds pie again

TomO81517 TomO81517 Posted 18 Jan 2010 11:04 PM
 

this recipe is excellent like all anjum recipes. everyone i have made this for comments on how great it is and asks for the recipe

claireG83825 claireG83825 Posted 08 Aug 2009 8:58 PM
 

Anjum. This is waht I will be cooking today, it sounds very nice and I hope my family will enjoy it.

FARHATD10639 FARHATD10639 Posted 31 Jan 2009 5:19 PM