Curried Samosa Shepherd Pie Sp5 Recipes

CURRIED SAMOSA SHEPHERD PIE #SP5

Steps:

• Preheat the oven to 350 degrees.
• Press the pie crust into the bottom and sides of a 9" glass pie dish. Set aside.
• Cook the beef in a nonstick skillet, over medium heat. Be sure to break apart the meat into small crumbles as it cooks. Cook for 6-8 minutes until the meat is browned. Stir in the curry powder and frozen peas and cook for an additional 3 minutes.
• Spoon the meat mixture into the pie shell.
• Place the mashed potatoes into a large bowl. Break apart with a fork and stir until fluffy. Spread the potatoes over the top of the meat mixture.
• Bake for 35-40 minutes.

CURRIED SHEPHERD'S PIE

Steps:

• Mash the potatoes with butter and milk. Season with salt & pepper.
• Brown the meat in a large skillet, and put in colander to drain.
• Heat the oil in a skillet and add the onions and garlic. Cook, stirring occasionally until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
• Add the meat, salt, pepper, the ketchup, broth and sugar. Cook, stirring occasionally, about 20 minutes.
• Put mixture into a baking dish and top with the defrosted frozen peas, then the mashed potato mixture. Smooth over the top. Dot with a tablespoon of butter. Run the mixture under the broiler until it is golden brown.

RICK STEIN'S SHEPHERD'S PIE AS COOKED IN INDIA

Steps:

• Heat oil in large frying pan over medium heat. Add onion, garlic and ginger and cook, stirring 10 minutes until onion is just starting to colour. Add lamb and cook 5 minutes to brown. Tip into a colander and rest to drain excess fat.
• Return meat to pan and add chilli, turmeric, coriander and cumin. Cook 1 more minute. Stir in tomato, tomato puree, tamarind and stock. Season and simmer 25 minutes (lamb should still be fairly moist). Stir in fresh coriander.
• Transfer meat mixture to an ovenproof dish and set aside. Preheat oven to 200 degrees C, gas mark 6.
• For the potato topping, place potatoes in a large pan of salted water, boil, and simmer until tender. Drain, return to pan and mash with a potato masher (I use a potato ricer - no lumps!). Add butter and enough milk to form a spreadable mash.
• Spoon potato topping over lamb. Bake in oven 30 minutes until hot and golden.
• Spoon p.