Spicy Shepherd’s Pie

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Fancy some classic comfort food but also craving some spice? This is the dish for you! This fabulous Spicy Shepherd Pie is a combination of 2 dishes already on the website. Using my Quick Keema with Lamb and Peas as a base, and topping it with turmeric and coriander mashed potato from the Saffron Fish Pie recipe, this dish comes together to pack a huge flavour and spicy punch, whilst also being gloriously comforting.

As the name suggests, Quick Keema with Lamb and Peas, comes together quickly. The minced lamb is cooked with onions, garlic, ginger, some classic Indian spices (nothing too out of the ordinary!) some stock and, if you like, some peas. The soft and luscious lamb, coated in a silky, spicy gravy, is topped with light, fluffy, creamy, buttery saffron mashed potato.

It is a wonderful dish for preparing ahead of time, and is as delicious for a family meal as it is if you are entertaining. Indeed, whilst it is delicious prepared, cooked and eaten on the same day, if you want to plan ahead, the keema lamb, like any curry or casserole, improves in flavour if cooked a day or two before you eat it.

How to make Spicy Shepherds Pie

Collect all your ingredients together:

For the minced meat layer:

• minced lamb
• vegetable oil or ghee, if necessary
• onion peeled and chopped
• fresh ginger, peeled and finely chopped
• cloves of garlic, peeled and finely chopped
• curry powder
• ground cumin
• coriander powder
• turmeric powder
• cinnamon stick
• fine salt
• freshly ground black pepper
• tomato puree
• lamb, chicken or vegetable stock
• sugar
• chill flakes (optional)
• garam masala
• frozen peas or petit pois (optional)

For the saffron mashed potato:

• milk
• double/heavy cream
• clove of garlic, bruised
• black peppercorns
• small onion studded with whole cloves
• bay leaf
• ground turmeric
• smoked paprika
• fresh coriander, chopped
• peeled floury potatoes, cut into cubes
• fine salt
• unsalted butter
• egg yolks

How to make this fabulous, comforting, spicy supper:

1. Heat a frying pan or cast iron pan over a moderately hot temperature, add the lamb and cook, stirring from time to time. It should take around 5 minutes. You do not need to add any oil – lamb is quite fatty and you are cooking it first so the fat will render and you can remove any excess.
2. When cooked, tip the lamb into a colander lined with kitchen paper and hold back around 1 tablespoon fat in the pan.
3. Finely chop the onion, either by hand or in a food processor, and add to the pan. Cook for around 5 minutes, over a moderate heat, until soft and lightly caramelised.
4. Finely chop or crush the garlic and finely chop or grate the ginger. Add to the onion and cook for 1 minute.
5. Add the curry spice, cumin, coriander, turmeric, cinnamon, ½ teaspoon salt and the pepper and cook, stirring, for around 30 seconds until aromatic.
6. Now, return the lamb to the pot, add the tomato puree and stock. Mix well, cover and cook for 20 minutes over a low heat.
7. After 20 minutes, taste and adjust seasoning if necessary. It may need more salt and/or some sugar. Also if not spicy, enough, add some chilli flakes. Stir in the garam masala and cook for a further 5 minutes.
8. After 5 minutes, add the peas if desired, stir and cook for a further minute or two until the peas are cooked and thoroughly heated. If the mixture seems a little dry, add some water to get the consistency you are looking for.

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Make the saffron mashed potato whilst the meat cooks:

1. Measure the milk and cream into a saucepan and add the onion, cloves, garlic, bay leaves, turmeric and smoked paprika. Bring to a gentle simmer. Remove from the heat and set aside to infuse.
2. Peel the potatoes and cut into even sized cubes. Cover with cold water, add the salt and bring to a gentle simmer. Cover with a lid and cook until soft. This will take 15 – 25 minutes, depending on the type and size of the potatoes.
3. When the potatoes are soft, drain well. Chop the coriander and add to the potatoes. Strain the milk and cream and add half to the potatoes with the chopped butter.
4. Mash the potatoes with either a potato masher or an electric whisk and then add the egg yolks, if using.
5. Whisk again until light and fluffy, adding more cream/milk as needed. (NB stop whisking as soon as the potatoes are light and fluffy. If you over-whisk, the potatoes can become waxy in texture.)
6. Taste and adjust seasoning, if necessary.

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Bring it all together:

1. Transfer the meat to a baking dish. I use a dish measuring 26 cms/10 inches long, 18 cms/7 inches wide and 7cms/2½ inches deep. Top with the saffron mashed potato.
2. Use a knife or fork to make some swirls in the potato. Cook in a preheated oven for 45 minutes or until everything is piping hot, you can see little bubbles come to the surface and the potatoes have nicely browned. If you have topped the minced meat with potatoes and then stored in the fridge overnight or for a few hours, you may require an extra 10 – 15 minutes in the oven.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.