The shepherd’s pie gets the Indian treatment in this dish from chef Vivek Singh. Get the kids to help you grind the spices for the spice mix required in this lamb dish - It’s a great way for them to explore new flavours, and is an innovative way of serving up a classic dish.
- Start with the spice mix by grinding the star anise, fennel seeds, cinnamon and green cardamom using a pestle and mortar or coffee grinder and set aside.
- Heat the sunflower oil in a big, heavy-bottomed pan and drop in the cloves, cumin seeds, bay leaves, and garlic.
- Chop 2 of the onions finely and cut the remaining onion into slim rings. When the garlic turns golden, add the onion to the pan. Cook until the onions have softened.
- Now put the diced lamb leg in to the pan and cook until it starts turning brown and half-cooked, normally around 10-15 minutes. Add the Rogan Josh spice paste and the chilli powder.
- Stir thoroughly for 5 minutes then mix in the low fat natural yogurt. Cook for a further 20 minutes until the meat is tender.
- Put in the sweet potatoes, celeriac and turnips before stirring in the spice mix in slowly, then cook for a further 5-8 minutes. Season more if necessary and add the coriander leaves.
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Microwave the mashed potato with a dash of water until piping hot. Add in the turmeric (if using) and grated cheese and stir until evenly mixed.
- Fill the bottom of a pie dish with the meat and layer the top with the reheated mashed potatoes. Put in the oven and cook for 10-12 minutes.
- Take the shepherd's pie out of the oven and share evenly onto plates. 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.