In the mood for a meaty, savory comfort-food classic? Our cozy traditional Shepherd´s pie. But spiced up just how we like to bring the spark to these gloomy lockdown festive days.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 200 °C.
In a large frying pan heat up olive oil. Add lamb, smoked paprika, cinnamon stick and cardamon pods and fry for around 5 minutes, do not burn.
Remove to a bowl and set aside.
Place the pan back on the heat. Turn the heat down and add onion, ginger and garlic, cook for around 5 minutes, until softened. Add tomatoes and bring to the boil, then reduce to a low heat, stir the lamb back into the pan and simmer for 20-25 minutes, until cooked through.
In the meantime, peel and cook the potatoes.
Drain in a colander and leave to steam dry, add a good pinch of salt and pepper, then mash well.
Transfer the lamb to an ovenproof baking dish, then remove the cinnamon stick.
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.
Cook in the oven for 30 minutes, or until golden
Preparing In The Kitchen
Preheat the oven to 200 °C.
In a large frying pan heat up olive oil. Add lamb, smoked paprika, cinnamon stick and cardamon pods and fry for around 5 minutes, do not burn.
Remove to a bowl and set aside.
Place the pan back on the heat. Turn the heat down and add onion, ginger and garlic, cook for around 5 minutes, until softened. Add tomatoes and bring to the boil, then reduce to a low heat, stir the lamb back into the pan and simmer for 20-25 minutes, until cooked through.
In the meantime, peel and cook the potatoes.
Drain in a colander and leave to steam dry, add a good pinch of salt and pepper, then mash well.
Transfer the lamb to an ovenproof baking dish, then remove the cinnamon stick.
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.
