Shepherd's Pie with Curried Lamb

An different take on a classic dish, this recipe forsakes cheese and instead makes tomato and curry the centerpiece of the dish. It all works well with the lamb and more typical peas and carrots along with the irreplaceable layer of paprika sprinkled mashed potatoes on top.

ingredients

4 YELLOW POTATOES, about 3/4 lbs
1 tbsp SALT
1 tbsp OLIVE OIL
3/4 cup chopped RED ONIONS
1 tbsp finely minced GARLIC
2 tbsp CURRY
1 tsp ground CUMIN
1 tsp ground CORIANDER
1 lb GROUND LAMB
1 tsp BLACK PEPPER
2 cans chopped TOMATOES
1/2 cup CHICKEN BROTH
1 tsp SUGAR
2 cans PEAS AND CARROTS
1/2 cup hot MILK
3 tbsp MARGARINE
1 tsp WHITE PEPPER
1/2 tsp PAPRIKA

directions

1
1. Put the potatoes into a kettle and add water to cover and salt to taste.
2
2. Bring to the boil and cook 20 to 30 minutes or until the potatoes are tender to the core when pierced with a fork.
3
2. As the potatoes cook, heat the oil in a skillet and add the onions and garlic. Cook, stirring occasionally, until they are wilted.
4
3. Add the curry powder, cumin and coriander and cook briefly, stirring.
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4. Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps.
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5. Add salt, pepper, the tomatoes, broth and sugar.
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6. Cook, stirring occasionally, about 20 to 30 minutes.
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7. Meanwhile, preheat the broiler.
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8. Drain the potatoes and put them through a food mill or a potato ricer back into the hot kettle.
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9. Stir in the peas and carrots into the meat mixture and cook briefly.
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10.Add the hot milk, two tablespoons of the butter and white pepper to the potatoes, beating with a wooden spoon.
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11. Heat an eight-cup baking dish and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter and paprika.
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12. Run the mixture under the broiler until the top is golden brown. Serve immediately.