Sheperd's pie, Rogan Josh style

By tillilette

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4/5 (31 Votes)

1 Picture

Parmentier de Confit de Canard

Simple Cottage Pie

Ingredients

2 tbsp vegetable oil
4 cloves
2 bay leaves
2 green cardamom pods, 1 black cardamom pod
2 dried red chillies
1 tsp cumin seeds
2 garlic cloves, chopped
3 onions, 2 finely chopped and 1 sliced
1 tsp salt
500g boned leg of lamb, diced
1½ tbsp ginger and garlic paste
200ml stock or water
2 tsp red chilli powder
2 tsp ground coriander
2 tsp ground cumin
700g lean lamb mince
2 tbsp tomato purée
25g plain yoghurt
½ sweet potato, finely diced
100g celeriac, finely diced
100g turnip, finely diced
2 tsp chopped fresh coriander leaves and stalks
For the potato topping
200g floury potatoes, peeled and quartered
½ tsp ground turmeric
pinch of salt
25g butter
15g cheddar, grated
For the spice mix
3 green cardamom pods
2 star anise
2cm piece of cinnamon stick
1 tsp fennel seeds

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

For the potato topping, add the potatoes to a pan of boiling water with the turmeric and salt. Cook until tender. Drain, then mash them with the butter and cheddar cheese.
Heat the oil in a large, heavy-bottomed pan and add the cloves, bay leaves, the three cardamom pods, chillies and cumin seeds. When the seeds crackle, add the garlic. Cook till golden, then add the onion and 1 tsp salt. Cook, stirring, on a medium heat for 4–6 minutes, until translucent. Add the diced lamb, ginger and garlic paste and cook, stirring, on a medium-high heat for 4–5 minutes, until lightly browned. Reduce the heat, add 200ml stock and simmer, uncovered, for 30 minutes.

Step 2

Heat the oil in a large, heavy-bottomed pan and add the cloves, bay leaves, the three cardamom pods, chillies and cumin seeds. When the seeds crackle, add the garlic. Cook till golden, then add the onion and 1 tsp salt. Cook, stirring, on a medium heat for 4–6 minutes, until translucent. Add the dicedlamb, ginger and garlic paste and cook, stirring, on a medium-high heat for 4–5 minutes, until lightly browned. Reduce the heat, add 200ml stock and simmer, uncovered, for 30 minutes.

Step 3

For the spice mix, toast the whole spices and fennel seeds in a dry frying pan on medium heat for 1-2 minutes till the aromas are released. Remove from the pan and grind or pound them to a fine powder. Set aside.
After the lamb has cooked for 30 minutes, add the chilli powder and ground coriander and cumin and stir for 5 minutes on a medium-low heat. Add the minced lamb and tomato purée and stir in the yoghurt.
Cook for another 20 minutes till the meat is tender. Add sweet potato, celeriac, turnip, sliced onion and the spice mix and cook for a further 5–8 minutes until the veg is tender. Check seasoning and add fresh coriander.
Transfer to a pie dish and top with potato. Transfer to an oven preheated to 200C/400F/gas mark 6 and bake for 10–12 minutes until golden on top. Serve with a green salad.

Step 4

After the lamb has cooked for 30 minutes, add the chilli powder and ground coriander and cumin and stir for 5 minutes on a medium-low heat. Add the minced lamb and tomato purée and stir in the yoghurt.
Cook for another 20 minutes till the meat is tender. Add sweet potato, celeriac, turnip, sliced onion and the spice mix and cook for a further 5–8 minutes until the veg is tender. Check seasoning and add fresh coriander.