26 Feb Spicy Shepherd’s Pie
Spicy Shepherd’s Pie
This recipe was made by #eatsouth home cook, Chris Bartlett, who used a scrag end from Titchfield-based, Hadlows Butchers.
For more tasty meats, check out Hadlows today:
If you’re looking for a wholesome dish with a kick, how about Spicy Shepherd’s Pie? It’s a bit of a labour of love for a midweek meal, but make it over a weekend and you’ve got a simple, fast, and delicious supper for the week.
Apparently, Nigella Lawson always orders this when she visits Jikoni, Ravinder Bhogal’s Indian restaurant in Marylebone, London. The recipe came from nigella.com as a guest recipe.
It’s comfort food at its best – think Shepherd’s Pie with a shredded, curried lamb base and the creamiest, golden mash you ever ate.
- 2 tablespoons rapeseed oil
- 1 kg scrag end of lamb
- 2 red onions (finely chopped)
- 2 carrots (peeled and finely chopped)
- 2 sticks celery (finely chopped)
- 8 green cardamom pods (bruised)
- 1 black cardamon pod (bruised)
- 2 teaspoons cumin seeds
- 1 teaspoon ground cinnamon
- 200 grams tinned chopped tomatoes
- 2 tablespoons tomato puree
- 6 cloves of garlic (finely chopped)
- Thumb of fresh ginger (finely grated)
- 2 green chillies (finely chopped)
- 200 grams frozen peas
- 2 tablespoons red wine vinegar
- sea salt and black pepper
FOR THE TOPPING:
- 40 ml whole milk
- 40 ml double cream
- 1 small onion studded with 4 cloves
- ½ teaspoon black peppercorns
- 1 bay leaf
- 1 clove of garlic (bruised)
- 1 teaspoon ground turmeric
- ½ teaspoon smoked hot paprika
- 750g floury potatoes
- 75g butter
- 2 egg yolks
Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
Heat the oil in a large, heavy-based saucepan over medium heat, add the scrags and brown well, then set aside.
Add the onions, carrots, and celery to the pan and fry, stirring regularly, until they are soft and golden brown.
Add the cardamom pods, cumin seeds, and cinnamon and fry for a few minutes until they’re beautifully fragrant.
Pour in the tomatoes and the tomato puree, then add the garlic, ginger, and chillies.
Season with salt and pepper, then bring to a boil and let it bubble away for 8 minutes. Return the lamb to the pan and pour in enough water to cover.
Put on the lid and leave to cook over very low heat, stirring every so often, for about 3 hours or until the meat is falling off the bones.
For the topping, put the milk and cream into a small saucepan and pop in the clove-studded onion, peppercorns, bay leaf, garlic, turmeric, and paprika. Bring to a simmer, then take off the heat and leave to infuse while you get on with the potatoes.
Boil the potatoes in a saucepan of salted water until tender. Drain and mash until smooth and lump-free, then beat in the butter and egg yolks.
Strain the infused milk and cream, discarding the solids, then slowly pour into the mash and mix well. Season to taste with salt and pepper.
Transfer the lamb to a bowl and, when it is cool enough to handle, pull the meat off the bones in chunky shreds. Return the meat to the pan and mix in the peas and vinegar, then pour the whole lot into an ovenproof dish.
Smother with the mash, scraping it into peaks in places – these bits will go lovely and crisp.
Bake in the oven for 25-30 minutes until bubbling and golden, then serve.