Nisha's keema shepherd's pie

Name: Nisha's keema shepherd's pie
Cuisine: Indian, Asian
Ingredients: For the topping; 4 large sweet potatoes, peeled and boiled to soft or better still boiled in skin and peeled; 3 medium white floury potatoes, boiled; Knob of butter; A splash of whole milk; Salt and pepper; For the keema; 80ml vegetable oil; 2 white onions, finely diced; 5cm of fresh root ginger, peeled and grated; 3 garlic cloves, minced; 500g lean lamb mince; 200g canned chopped tomatoes; 200g canned chickpeas, drained and rinsed; ¼ tsp ground turmeric; ¼ tsp chilli powder; 2 tsp ground cumin; 2 ¼ tsp garam masala; 1 tsp salt; 2 tsp sugar; 50g frozen peas; 1 large green chilli, deseeded and finely sliced; ½ small bunch of fresh coriander, roughly chopped

7 steps

Updated at: Thu, 17 Aug 2023 09:49:53 GMT

Ingredients

0 servings

4sweet potatoes

large, peeled and boiled to soft or better still boiled in skin and peeled

3white floury potatoes

80mlvegetable oil

2white onions

finely diced

fresh root ginger

5cm, peeled and grated

3garlic cloves

minced

500glean lamb mince

200gcanned chopped tomatoes

200gcanned chickpeas

drained and rinsed

¼ tspground turmeric

¼ tspchilli powder

2 tspground cumin

2 ¼ tspgaram masala

1 tspsalt

2 tspsugar

50gfrozen peas

1green chilli

large, deseeded and finely sliced

0.5 bunchfresh coriander

roughly chopped

Instructions

Step 1

Serves 4-6

Step 2

1. Put the oil in a large heavy pan and set over a medium-high heat. When hot, add the diced onions, ginger and garlic and fry for 6 minutes until the onions are translucent and soft.

Step 3

2. Add the minced lamb and fry for a further 5 minutes or until the lamb is coloured all over, breaking up any large lumps with a fork. Add the canned tomatoes, chickpeas, ground turmeric, chilli powder, ground cumin, garam masala, salt and sugar and 200ml of water and bring up to the boil. Reduce the heat to low, cover and cook gently for 50-60 minutes, stirring occasionally and adding more water if necessary.

Step 4

3. Preheat the oven to 180C.

Step 5

4. Five minutes before the cooking time of the keema is finished, add the frozen peas and sliced green chilli. Once the peas are cooked, check for seasoning and add more salt if necessary. Stir through the fresh chopped coriander, then place the mix into a rectangular dish and allow to cool slightly.

Step 6

5. Meanwhile, take your boiled potatoes and mash them together, add a good knob of butter, a splash of whole milk and salt and pepper and mix through.

Step 7

6. Fork the mash over the top of the keema in the dish, then bake in the preheated oven for 25 minutes until golden and bubbling.