Spiced shepherd's pie
A richly spiced sauce with dried fruits and garlicky mash topping make this extra special - the addition of lentils keeps it leaner on cost and cals.
SERVES 6
PREP 35 mins COOK 45 mins
* 2tbsp olive oil
* 500g minced lamb
* 1 large onion, finely chopped 3 garlic cloves, crushed
* 2tsp cumin seeds
* 1tsp ground allspice
* 3tbsp tomato puree
* 2-3tbsp harissa
* 200ml! white wine
* 100g dried apricots, quartered 100g dried green lentils, rinsed 600ml lamb or chicken stock Zest 1 lemon
* 100g pitted green olives, halved
FOR THE TOPPING
* 800g Maris Piper potatoes, peeled and cut into even-sized pieces
* 200ml milk
* 1tbsp salted butter
* 3 garlic cloves
1 Heat the oil in a large, lidded casserole or saucepan, then add the lamb and fry until browned on all sides. Set aside.
2 Add the onion to the pan then cook for 5 mins until softened. Add the garlic, spices, tomato puree and harissa. Cook for 2-3 mins until the paste starts to darken, then stir in the wine. Bubble for 5 mins then return the lamb to the pan along with the apricots, lentils, stock, lemon zest, olives and plenty of seasoning. Bring to a boil, then reduce the heat to low and simmer, covered, for 30 mins, until the lentils are tender. Transfer to a high-sided baking dish.
3 Heat the oven to 180C Fan/Gas 6 and prepare the topping. Put the potatoes into a pan of cold water, bring to a boil and cook for 20 mins or until tender. Meanwhile, warm the milk until steaming with the butter and garlic; leave to infuse as the potatoes cook, then remove the garlic.
4 Drain and mash the potatoes then fold in the milk mixture. Spoon the mash over the lamb mixture, then bake for 30 mins until golden brown and bubbling.
Diese Geschichte stammt aus der January 09, 2024-Ausgabe von Woman's Weekly.
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Diese Geschichte stammt aus der January 09, 2024-Ausgabe von Woman's Weekly.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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