Mr Muscle Campaign – July-August

Indian Shepherd’s Pie

Sudha Shankar Saha, chef director, Saffron Group of Restaurants, West Midlands
Serves: 4
Download PDF

 

 

 

Ingredients

  • SHEPHERD’S PIE MIX
  • Oil 60 ml
  • Cardamom pods 3
  • Onion 1 chopped
  • Salt 2 pinches
  • Ginger garlic paste 15g
  • Coriander powder 15g
  • Cumin powder 8g
  • Red chilli powder 3g
  • Garam masala powder 8g
  • Black pepper powder 3g
  • Cornish lamb mince 450g
  • Lamb stock 150ml
  • Worcestershire sauce 30ml
  • Tomato 1 chopped
  • Tinned tomatoes 100g
  • Peas 15g
  • Fresh chives or parsley sprinkle, chopped
  • Potatoes 500g peeled
  • Viva whole milk 250ml
  • Unsalted butter 50g
  • Salt pinch
  • KORMA SAUCE
  • Ghee 30g
  • Cumin seeds 3g
  • Cardamom pods 4 crushed
  • Ginger paste 8g
  • Boiled onion paste 30g
  • Cashew nut paste 15g
  • Millac Gold 120ml
  • Ground white pepper 2g
  • Cardamom powder 1g
  • Turmeric powder 4g
  • Unsalted butter 30g cut into cubes
  • CHEESE CRUMBLE
  • Breadcrumbs 6g
  • Coriander 2g chopped
  • Cheddar to taste grated

Method

  1. SHEPHERD’S PIE MIX
    - Heat the oil in a pan. Sauté onions and cook until softened and beginning to go golden brown. Add all spices and cook for 5 minutes
    - Add the mince and sauté; follow with fresh and tinned tomatoes and peas. Stir, then add lamb stock and bring to the boil. Simmer until all ingredients are soft
    -Once cooked, add Worcestershire sauce. Check and adjust the seasoning to your taste
    -Add a sprinkle of fresh chopped chives or parsley (optional)
    -Boil and mash the potatoes with milk, butter and pinch of salt
  2. KORMA SAUCE
    -Heat the ghee and add the cumin seeds and cardamom pods. When they crackle, add ginger paste and sauté for 5 minutes until the raw aroma of ginger goes away
    -Add boiled onion paste stirring constantly, until all moisture has evaporated - being careful not to discolour onions. Add turmeric, reduce the heat and cook for 15 minutes
    - Stir in cashew nut paste and Millac Gold. Pour in 100ml water and bring to the boil
    - Add white pepper and cardamom, and blitz with a hand blender. Strain sauce through a fine sieve into a clean pan and bring to boil. Just before serving, add cubes of chilled butter
  3. TO SERVE
    - Take a 6cm chef ring, add the lamb mix and fill it three quarters of the way. Press tightly
    - Add mashed potato and fill to the brim
    - Carefully remove ring, sprinkle crumble over and brown using a blowtorch
    - Add some micro herbs on top, spoon out korma sauce on the side
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine