Indian Shepherd's Pie

INDIAN SHEPHERD’S PIE

Serves: 4-6

Ingredients:
1 tbsp vegetable oil
1 large onion, finely chopped
2-3 celery stalks, diced
2 medium-large carrots, diced
3 garlic cloves, crushed
a good knob of ginger, grated
2 heaped tbsp medium curry paste
1 kg minced lamb
2 cups tomato puree
1 cup+ beef stock
freshly ground salt & pepper
a good handful of baby spinach leaves, stalks removed
½ cup chopped fresh coriander
hot mashed potato
cream
butter


Method:
Preheat oven to 210°C.

Heat oil in a large pot and gently saute onion, celery, carrots, garlic and ginger until reasonably tender.

Add curry paste and mix well to toast and release aromas.

Then add lamb mince and cook, continually stirring until it changes colour.

Add tomato puree, stock and seasonings. Mix well and gently cook for about 35-40 mins until thick and fragrant, adding more stock if needed. Taste for seasoning.

Then add spinach and coriander. Mix well and briefly cook until wilted, stirring now and again.

Mix together mash with cream and butter to taste (if you like).

Spoon mixture into a large oven dish and spread with a good layer of mash. Mark with a fork and cook in the oven for about 15-20 mins until golden brown.