Mild curry powder, apricot jam and cheesy mash make this a refreshing, fruity twist on a British family favourite. Ideal for parties or large family gatherings, use ramekins as cute pie holders.
- Heat the olive oil in a large saucepan. Add the onions, garlic, carrot and celery and cook until soft and just coloured.
- Add the lamb and continue to fry, stirring continuously until browned all over.
- Stir in the apricot jam, tomato paste and curry powder. Bring to a simmer, then simmer for approximately 20 minutes, or until the lamb is cooked. Remove from the heat.
- Adjust the salt and pepper if needed. Transfer the mixture into twelve individual ramekins.
- Preheat the oven to gas 4,180°C, fan 160°C.
- Place the potatoes into a pan of cold, salted water and bring to the boil. Teach the children that potatoes came to the UK from America in the 16th century, and we’ve been enjoying them ever since!
- Once the potatoes are cooked, drain and return to the pan. Place the pan back on the heat to dry the potatoes to a ‘floury’ texture – keep shaking the pan over the heat.
- Meanwhile, heat the butter and milk in a pan to just below simmering point.
- Mash the potatoes well. Using a spatula, beat in the hot butter and milk together with the grated cheese. Season with salt and pepper.
- Spread the mash over the lamb in the dish and fluff the top with a fork.
- Place the ramekins with the mini shepherd's pies onto a baking tray and into the preheated oven. Cook for 15-20 minutes, or until the pies are heated right through and the potato topping has lightly browned. Serve immediately.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.