Spiced Shepherds Pie Recipes

EASY RUSTIC SHEPHERD'S PIE WITH THE CHEESIEST MASHED POTATOES

Steps:

• potatoes: boil the potatoes in a large pot of salted water until fork tender. Sometimes I'll throw in a couple cloves of garlic in with the potatoes too. Drain, mash and mix in the remaining mashed potatoes ingredients and season with salt and pepper to taste.
• cook the meat and veggies: heat the olive oil in a large oven-safe pot over medium-high heat. Add the ground lamb and crumble the meat using a wooden spoon. Cook for 4-5 minutes or until the meat browns, drain any excess grease leaving just 1 tablespoon. Add the mirepoix and season the veggies with a small pinch of salt and allow the veggies to cook down until translucent, about 7-9 minutes. Add the garlic and let cook another 30 seconds or until fragrant.
• beef gravy: Position a rack in the center of the oven and preheat the oven to 425ºF. Sprinkle the ground meat mixture with the cinnamon, nutmeg, and cornstarch, stir to combine and let cook for 15 seconds before adding the Worcestershire sauce, tomato paste, herbs, bay leaf, and beef stock. Allow the gravy to come to a simmer before reducing the heat to low and letting it simmer for 15 minutes. Remove the herbs, stir in the peas, taste and adjust with salt and pepper as desired.
• bake and serve: Drop large dollops of the prepared mashed potatoes on top of the beef gravy then smooth out gently. Bake for 15 minutes then, finish it under the broiler if you want it to be golden brown on top. Let cool for several minutes before serving.

SPICY SHEPHERD'S PIE

Steps:

• Prepare mashed potatoes according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes. , Transfer to a greased 2-1/2-qt. baking dish. Top with 3/4 cup cheese. Spread mashed potatoes over the top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 12-15 minutes or until cheese is melted.

SPICED SHEPHERD'S PIE

Steps:

• 1. Preheat the oven to 200°C. Peel and finely chop the onions, ginger and garlic, then deseed and finely slice the capsicum. Heat 1 tablespoon of olive oil in a large frying pan over a high heat. Add the mince, garam masala, cinnamon stick and cardamon pods and fry for around 5 minutes, or until cooked through and lightly browned, stirring regularly.
• 2. Remove to a bowl and set aside, then place the pan back on the heat. Turn the heat down to medium and cook the onion, ginger and garlic for around 5 minutes, or until softened, then add the capsicum for a further 5 minutes. Tip in the tinned tomatoes, breaking them up with a spoon as you go, then pour in half a tin's worth of water and stir well. Turn the heat up to high and bring to the boil, then reduce to a low heat, stir the mince back into the pan and simmer for 25 minutes, or until thickened, stirring occasionally. 3. Meanwhile, peel the potatoes, cutting any larger ones into quarters and place in a large saucepan. Cover with water, add a good pinch of salt and cook for 20 minutes, or until tender. 4. Drain in a colander and leave to steam dry, then return the potatoes to the empty pan. Add a knob of butter, a splash of milk, a good pinch of salt and pepper, then mash well. Stir the peas through the mince, season with salt and pepper, then remove the cinnamon stick and transfer to an ovenproof baking dish (roughly 20 x 25cm). 5. Evenly spoon the mash over the top, smooth the surface slightly, then use a fork to fluff it up - this will give you great texture once it's cooked. Drizzle the pie with a little olive oil and season lightly. Cook in the oven for around 30 minutes, or until golden and bubbling.

INDIAN-SPICED SHEPHERD'S PIE

Steps:

• In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins. Add the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
• Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander - try not to break up the potatoes too much.
• Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.

SHAWARMA SPICED SHEPHERDS COTTAGE PIE

Steps:

• Peel and quarter potatoes, boil until tender.
• while potatoes are boiling, brown ground meat until no longer pink.
• Add onion, seasonings, beef broth and worcestershire;simmer over low heat for 10 minutes or until onions are crisp tender.
• Remove meat from heat and stir in frozen vegetables. Set aside.
• Mash potatoes in bowl with butter, add milk to taste.
• Place beef & veg in 9x11 casserole dish. Top with shredded cheddar.
• Spread mashed potatoes on top. Use a fork to make peaks in the potatoes if you wish.
• Bake uncovered in 400 degree F oven until bubbling and brown. (about 40 minutes).

SPICED PARSNIP SHEPHERD'S PIES

Steps:

• For the sauce, heat the oil in a pan and add the onion. Cook until soft, add the garlic, ginger and curry powder, then cook until aromatic. Turn up the heat, add the mince, fry until browned, then add the tomatoes and simmer for 20 mins until thickened. A few mins before the end, add the peas.
• Meanwhile, tip the parsnips and potatoes into a pan of cold water, bring to the boil, then cook for 10 mins. Drain, season and mash with the rest of the ingredients.
• Heat oven to 220C/fan 200C/gas 8. Assemble the pies in individual dishes (or one large one) by placing some meat sauce on the bottom and topping with mash. Ruffle up the tops with a fork, then bake for 20 mins until golden and bubbling.

QUICK SPICED SHEPHERD'S PIE

Steps:

• Heat 1 tbsp olive oil in a large non-stick frying pan, then fry the lamb and half the spice mix over a high heat for 8 mins until browned. Tip in the tomatoes, then season and simmer for 20 mins until thick. Meanwhile, crush the potatoes with the remaining oil and spice mix.
• Heat the grill to high. Tip the hot sauce into a gratin dish and scatter with the potatoes. The pie can now be cooled and frozen for up to a month. Grill for 8 mins until the potatoes are crispy and golden.