Indian-style shepherd’s pie
2
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Try a tasty twist on an old classic. Simply swap beef for lamb, and add in some korma seasoning to transform your next pie.
Ingredients
Potato(es)
300 g, cut into 3cm pieces
Cauliflower
400 g, cut into florets
Skim milk
2 tbs
Oil spray
2 x 3 second spray(s)
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Garlic
3 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Lean lamb mince
400 g
Curry powder
27 g, Korma seasoning mix
Canned diced tomatoes
400 g
Instructions
1
Cook potato and cauliflower in a medium saucepan of boiling salted water for 15–20 minutes or until tender. Drain. Return to pan. Heat over low heat for 1 minute to dry out excess moisture. Add milk and mash until smooth. Season with salt and pepper.
2
Meanwhile, preheat oven to 200°C or 180˚C fan-forced. Lightly spray a 1.25L (5-cup) capacity ovenproof dish with oil. Heat oil in a large saucepan over medium-high heat. Cook onion, carrot, garlic and ginger, stirring, for 5–7 minutes or until softened. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add seasoning mix and cook, stirring, for 1 minute or until fragrant. Add tomatoes and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until sauce slightly thickens.
3
Spoon lamb mixture into prepared dish. Spread over mashed potato mixture. Lightly spray with oil and bake for 30 minutes or until top is golden. Serve.
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