8th October 2012

Monday 8th October 2012 Spicy Shepherds Pie.

Well as promised earlier here is my Spicy Shepherds Pie recipe. I would just like to say that when my partner said about making this recipe I was a bit hesitant. It didn’t seem right to me. Shepherds Pie is Shepherds pie and shouldn’t be messed with. Anyway I gave it a go and now it is my absolute favourite. We love it and give it 10/10
(add any seasoning along the way as you wish, personally I don’t use any salt or pepper in this recipe)

I hope some of you will try this as it is so nice.


400g Mince
2  Tablespoons of madras curry paste
1  large red onion
750g  potatoes
1  large red pepper
2cm fresh ginger
1x400g tinned tomatoes
1 fresh small bunch of corriander
40g butter
olive oil
sea salt
black pepper

Firstly put your oven on to180 degrees or gas mark 4

Peel the potatoes and cut in half you need 750g put in a saucepan and add water and a pinch of salt.

Cut the red onion finely and chop the red pepper

Peel the ginger and garlic, Pulse them in a food processor, or if like me and you do not have one then chop finely and use a garlic crusher.

Next you need to start to brown your mince so add this to a pan and make sure you break up any lumps in the mince.

At the same time put your wok on low or large pan with a little bit of oil. After about 5 miutesns add the pepper and onion so they begin to soften.

Continue to mix the mince. Once it is Browned drain any excess fat from the mince and add it to the pepper and onion.  Mix and at the same time add the ginger and garlic.

Mix this all together. Once mixed add 2 tablespoons of the madras curry paste and 100ml of cold water. It should be looking like the below now.

You need to leave this now to simmer for 35 minutes stirring occasional.  NOW is also when you need to put you potatoes on. You will need to make sure your potatoes do not go soft and they still have a bit of a crunch to them.

Once you have left the mince to simmer for 35 minutes and the potatoes are done drain the water from the potatoes, whilst still in the saucepan add a glug of olive oil to the potatoes. Chop up the small bunch of coriander and add 40g butter (of to your taste) mash the potatoes and mix until the coriander is mixed in and the butter is melted.

Put your spicy mince mix in a large dish and make sure it is spread evenly.

Leave it to cool slight along with the potatoes, once left for about 7-8 minutes put the potatoes on top of the spicy mince mixture. The point of leaving it to cool is so the potatoes do not sink.

Once you have done all of the above it should look something like this…

Put in the oven for 45 minutes… leave until golden brown on top and SERVE!

Trust me this is so delicious. Please do let me know what you think if you try it.

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