Lisa Faulkner's Bombay pot pie
Lisa Faulkner is spicing up a Shepherd’s Pie with a quick and easy twist on the winter classic.
Ingredients:2 cloves garlic400ml lamb stock1 tsp turmeric2 large onions chopped1tsp Ginger paste or 2cm grated Ginger 1x400g tin tomatoes 100g frozen peas500g minced lamb *you can use veggie mince if preferred 4tbsp chopped coriander leaves. 1 tablespoon of mild curry paste (from a jar)8-10 medium potatoes chopped into rough quarters1 tsp turmericOlive oil1 tbsp mild curry paste
Method:1. Heat oil in a pan, add the onions and soften.2. Add the garlic, ginger, and tomatoes. Cook for 2/3 mins.3. Add the spice paste and salt.4. Cook 5/6 mins.5. Add minced lamb give a good old mix and let it cook 5/10 mins6. Add peas and mix through.7. Then add the stock. Cook for about 30 mins. Let it reduce down then place it into a pie dish.
Method for the potatoes:1. Place the potatoes in a pan of cold water along with the turmeric and a pinch of salt and bring to the boil.2. Turn down and simmer for about 15 minutes until tender. Drain and toss together in the curry paste and a little oil.3. Place the potatoes on top of the lamb mince and bake in a preheated oven at 200C for 30-35 minutes until potatoes are crispy.
Lisa's top tip: Make the most of the leftover potato skins by turning them into a delicious snack.