Rick Stein'S Shepherd'S Pie As Cooked In India

Name: Rick Stein'S Shepherd'S Pie As Cooked In India
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sunflower oil; 1 onion, finely chopped; 4 garlic cloves, crushed; 1 inch piece fresh ginger, finely grated; 1 kg lean ground lamb; 1 small red chile, deseeded and finely chopped; 1 teaspoon ground turmeric; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 ripe tomatoes, chopped; 1 tablespoon tomato puree; 1 teaspoon tamarind paste; 1 1/4 kg floury potatoes, cut into chunks; 50 g unsalted butter; 2 -3 tablespoons milk; 300 ml chicken stock, hot; 1/4 cup fresh coriander, chopped

Servings: persons

1 tablespoon sunflower oil
1 onion, finely chopped
4 garlic cloves, crushed
1 inch piece fresh ginger, finely grated
1 kg lean ground lamb
1 small red chile, deseeded and finely chopped
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1 ripe tomatoes, chopped
1 tablespoon tomato puree
1 teaspoon tamarind paste
1 1/4 kg floury potatoes, cut into chunks
50 g unsalted butter
2 -3 tablespoons milk
300 ml chicken stock, hot
1/4 cup fresh coriander, chopped

1
Heat oil in large frying pan over medium heat. Add onion, garlic and ginger and cook, stirring 10 minutes until onion is just starting to colour. Add lamb and cook 5 minutes to brown. Tip into a colander and rest to drain excess fat.
2
Return meat to pan and add chilli, turmeric, coriander and cumin. Cook 1 more minute. Stir in tomato, tomato puree, tamarind and stock. Season and simmer 25 minutes (lamb should still be fairly moist). Stir in fresh coriander.
3
Transfer meat mixture to an ovenproof dish and set aside. Preheat oven to 200 degrees C, gas mark 6.
4
For the potato topping, place potatoes in a large pan of salted water, boil, and simmer until tender. Drain, return to pan and mash with a potato masher (I use a potato ricer - no lumps!). Add butter and enough milk to form a spreadable mash.
5
Spoon potato topping over lamb. Bake in oven 30 minutes until hot and golden.
6
Spoon p.

1444

kcal

Calories

Fat

100

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon sunflower oil, 1 onion, finely chopped, 4 garlic cloves, crushed, 1 inch piece fresh ginger, finely grated, and more.

Yes, Rick Stein'S Shepherd'S Pie As Cooked In India falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!