Mini curried shepherd's pie

makes12
1 hour 20 minutes

Ingredients

Filling

  • 1000g of lean lamb mince
  • 2 small onions, peeled and chopped
  • 1 garlic clove, finely chopped or grated
  • 2 carrots, peeled and finely diced
  • 2 celery sticks, stringy edge removed, finely diced
  • 3 tbsp of tomato paste
  • 2 tbsp of mild curry powder
  • 2 tbsp of apricot jam
  • 1 tbsp of chopped almonds, toasted
  • 25ml of olive oil
  • 1 pinch of salt
  • 1 pinch of black pepper

Topping

  • 450g of potatoes, peeled and cut into large chunks
  • 50g of salted butter
  • 75ml of skimmed milk
  • 80g of half fat medium cheese, grated
  • 2 pinches of salt
  • 1 pinch of black pepper

Method

1
Place a large saucepan over a medium heat and add the olive oil
  • 25ml of olive oil
2
Once hot, add the onions, garlic, carrot and celery and cook until soft and just coloured
  • 1 garlic clove, finely chopped or grated
  • 2 small onions, peeled and chopped
  • 2 carrots, peeled and finely diced
  • 2 celery sticks, stringy edge removed, finely diced
3
Add the lamb and continue to fry, stirring continuously until browned
  • 1000g of lean lamb mince
4
Stir in the tomato paste, curry powder and apricot jam. Bring to a gentle boil, then simmer for approximately 20 minutes, or until the lamb is cooked. Remove from the heat
  • 3 tbsp of tomato paste, or puree
  • 2 tbsp of mild curry powder
  • 2 tbsp of apricot jam
5
Stir in the toasted almonds, season with salt and pepper and add a little more curry powder if needed. Transfer the mince mix into 12 individual ramekins
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 tbsp of chopped almonds, toasted
6
Preheat the oven to 180°C/gas mark 4
7
For the cheesy potato topping, place the potatoes into a pan of cold, salted water and bring to the boil
  • 450g of potatoes, peeled and cut into large chunks
  • 1 pinch of salt
8
Once the potatoes are cooked, drain and return to the pan. Place the pan back on the heat to dry the potatoes to a ‘floury’ texture – keep shaking the pan over the heat
9
Meanwhile, heat the butter and milk in a pan to just below simmering point
  • 75ml of skimmed milk
  • 50g of salted butter
10
Pass the potatoes through a potato ricer or sieve into a bowl. Using a spatula, beat in the hot butter and milk together with the grated cheese. Season with salt and pepper
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 80g of half fat medium cheese, grated
11
Spread the mash over the lamb in the ramekins and fluff the top with a fork. Alternatively, scoop the mash into a piping bag and pipe the mashed potato over the lamb mince
12
Place the ramekins with the mini shepherd's pies onto a baking tray and into the preheated oven
13
Cook for 15-20 minutes, or until the pies are heated right through and the potato topping has lightly browned. Serve immediately