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Spiced shepherd's pie Recipe

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This recipe for Spiced shepherd's pie is from Grandpere Roger's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 onions
2 cloves garlic
grated ginger to suit
1 red capsicum
olive oil
500gm lamb mince
1 tbsp garam masala
1 cinnamon stick
2 tsp ground cardamon
1 can tomatoes
1 kg potatoes
Salt & Pepper to taste
knob butter
milk
100gm frozen peas.
Directions:
Directions:
Preheat oven to 200c. Peel and finely chop the onions, ginger and garlic, then deseed the capsicum and finely slice it. Heat 1 tbsp olive oil in a large fry pan and over high heat, add the mince, garam masala, cinnamon stick and cardamon powder and cook for about 5 minutes. Remove to another serving dish, then place the pan back onto the heat, turned down to medium. Cook the onions, garlic and ginger for about 5 minutes or until softened. Now add the capsicum and cook for a further five minutes. Pour in the tomatoes, breaking them up as you go, then pour in half the tin of water and stir well. Turn the heat back up to high, bring to the boil then reduce to a low heat,.stir back the mince and simmer for about 20 minutes, or until slightly thickened, stirring occasionally.
Meanwhile peel the potatoes, cut them into smaller pieces and cook for about 20 minutes or until they are soft. Drain the water, add the knob of butter and a splash of full cream milk and mash well. Seasoning to taste.
Stir the frozen peas into the mince, remove the cinnamon stick and transfer to an ovenproof dish. Spoon the mashed potatoes over the top, smooth the surface and then run a fork over the mash to give a good appearance. Add some olive oil to the top, season and cook for about 30 minutes or until nice and golden.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes plus cooking

 

 

 

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