I never used to like Shepherd’s Pie when I was growing up but now it’s one of my firm favourites.
This recipe, as it’s name suggests, is spicy. The edition of Madras curry paste gives it a real kick and is perfect for anyone who, like me, enjoys spicy food.
The recipe suggests adding 200g of peas but I prefer to use petit pots and have found 100g to be sufficient – you could also add a chopped or grated carrot, if you wish to pad it out with more veg.
As far as calories go, it’s also surprisingly healthy at around 450cals per portion, so long as you manage to limit yourself to one portion!
Makes 6.
Ingredients
- 2 sweet potatoes (approx 500g) peeled and diced
- 2 white potatoes (approx 500g) peeled and diced
- 2 tbsp soured cream
- 1 tbsp vegetable oil or olive oil
- 1 onion, chopped
- 400g chestnut mushrooms, quartered
- 200g veggie mince
- 1tsp cumin seeds
- 2 tomatoes, roughly chopped
- 2 tbsp Madras or other hot curry paste
- 150ml vegetable stock
- 100g petis pois or peas (frozen or fresh)
- Juice of 1/2 lemon
Method
- Cook the potatoes for around 15 minutes in a pan of boiling water, until tender. Drain well and mash with the soured cream.
- Meanwhile, dry fry the mince until cooked i.e. no longer pink and then remove from pan with a slatted spoon into a separate dish and dispose of the fat.
- Heat the oil in the frying pan or wok and fry the onion and cumin seeds for five minutes, until golden. Return the mince to the pan.
- Stir in the tomatoes and curry paste and cook for 5 minutes, until the tomatoes have softened.
- Add the stock and simmer for 10 minutes.
- Preheat the oven to 200C, gas mark 6. Stir in the peas and lemon juice and spoon into an ovenproof dish.
- Spoon over the mash and bake for 20 to 25 minutes until you can see the meat sauce bubbling around the edges and the top is lightly browned.
Serve with a side of tender stem broccoli or indeed any vegetables for a healthy addition.