We’ve given this classic dish a makeover with a hint of spice. Ideal for a family get-together, this Punjabi-inspired recipe is a definite crowd pleaser.
Indian Keema Shepherd’s Pie
Made with Branston Beans
Ingredients
Serves 6
400g Branston Beans
1kg minced lamb
1 medium white onion, finely diced
140g carrots, finely diced
20g cooking oil
50g celery, finely diced
1 tsp salt
Pinch of cracked black pepper
10g garlic puree
20g ginger puree
1 tsp garam masala
1 tsp ground cumin
15g mild curry powder
½ tsp ground cinnamon
1 tsp smoked paprika
Pinch of cayenne pepper
40g mango chutney
1 lamb stock pot dissolved into 250ml of water
20g Worcester Sauce
1kg potatoes, mashed
2 tsp turmeric
½ tsp salt
Pinch of white pepper
½ tsp curry powder
Method
- In a large frying pan on medium/ high heat add the cooking oil, then the onion, carrots, celery, salt and pepper. Fry for 5 minutes until the vegetables start to soften.
- Add the minced lamb and fry for another 5 minutes until it has browned.
- Next, add the garlic, ginger, garam masala, cumin, curry powder, cinnamon, paprika and cayenne pepper. Cook for a further 2 – 3 minutes.
- To this, add the mango chutney, lamb stock, and Worcester Sauce. Bring the pan to a simmer, then cook for 10 mins to reduce all excess liquid.
- After that, add the Branston Beans and remove the pan from the heat.
- Next, peel and dice the potatoes, then put them in a saucepan with the turmeric and bring to the boil. Continue boiling until the potatoes are soft, then drain off the water, add the salt, pepper and curry powder, then mash the potatoes until all the lumps are gone.
- Transfer the lamb into a large oven-proof roasting tray and spread the mash on top, smoothing the mash to the edges of the tray so that the mince is totally covered.
- Cook in the oven at 180c (fan) for 35 minutes.
- Serve and enjoy!
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