Bombay spiced shepherd's pie with crispy smashed potato topper
- ⏱ 6 hours 55 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
Tender spiced lamb is baked beneath crispy smashed potatoes and served with pickled onions, coriander yoghurt, and chives.
Adapted from Great British Chefs.
This recipe, inside the app
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Bombay spiced sheph...
0/0
COOK 1COOK 2
1Mise en place
Prep 1 carrot: dice
Prep 1 stick celery: dice
Prep 1 knob ginger: grate
2Sear the lamb
3Plate and serve
+ 36 more steps in the app
Bombay spiced sheph...
0/0
COOK 2COOK 1
1Mise en place
2Sear the lamb
In a large pot, mix the diced lamb with the oil and a...
Sear it until all of the pieces are browned all over
Remove and set aside
3Plate and serve
+ 36 more steps in the app
Ingredients
- 600 g lamb shoulder (diced)
- 1 tbsp vegetable oil
- salt and pepper for lamb, to taste
- 1 red onion for lamb (diced)
- 1 carrot (diced)
- 1 stick celery (diced)
- 3 garlic cloves for lamb (diced)
- 1 knob ginger (grated)
- 2 green chillies (diced and seeds removed)
- 2 tbsp garam masala
- 1 tbsp plain flour
- 1 tbsp tomato paste
- 1 tsp ground cumin for lamb
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 2 tin chopped tomatoes
- 250 ml beef stock
- 1 sprig fresh rosemary
- 1 bay leaf
- 2 sprig fresh thyme
- 5 tbsp white vinegar
- 5 tbsp water
- 5 tbsp caster sugar
- 1 tbsp sea salt
- 1 tsp black peppercorns
- 1 red onion for pickling (finely sliced)
- 900 g Nanna Tate potatoes (peeled)
- 150 g salted butter
- 1 tsp ground cumin for butter
- 2 garlic cloves for butter (minced)
- 1 tsp nigella seeds
- salt and pepper for potatoes, to taste
- 1 handful coriander (finely chopped)
- 150 g natural yoghurt
- salt and pepper for yoghurt, to taste
- 1 handful chives (finely chopped)
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Prep 1 carrot: dice
- Prep 1 stick celery: dice
- Prep 1 knob ginger: grate
- Prep 2 green chillies: dice and seeds removed
2. Sear the lamb COOK 1
- In a large pot, mix the diced lamb with the oil and a pinch of salt
- Sear it until all of the pieces are browned all over
- Remove and set aside
- In the large pot, add the onion, carrot and celery and cook over a medium heat
- After a few minutes, add in the garlic, ginger and chillies
🤝 Cook 2 hands over their prepped ingredients.
3. Boil the potatoes COOK 2
- In a pan of salted water, boil the potatoes for around 15 minutes or until tender
- Drain and return them to the pan to steam
4. Brown the butter COOK 2
- In a pan, melt the salted butter with the cumin, garlic and nigella seeds
- Cook until the butter is lightly browned
- Transfer to a heatproof bowl
5. Mise en place COOK 2
- Prep 1 red onion for pickling: finely slice
- Prep 1 handful coriander: finely chop
6. Cook the vegetables COOK 1
- In the large pot, cook down the vegetables until everything is soft, about 15 minutes
7. Mise en place COOK 1
- Prep 1 handful chives: finely chop
8. Add spices and tomatoes COOK 1
- In the large pot, add the garam masala and flour
- Cook over a low heat for a minute or so
- Stir in the tomato paste
- In the large pot, mix in the spices and tomatoes
- Add in the beef stock bit by bit, whisking after each addition initially so the flour does not clump up
9. Return the lamb COOK 1
- In the large pot, add the lamb back
- Add the rosemary, bay leaf and thyme
- Season with salt and pepper to taste, depending on how salty the stock was
10. Slow-cook the lamb COOK 1
- Cover the large pot with a lid, place it in the oven, and slow cook for 5–6 hours, or until the lamb is extremely tender
- Top up with extra stock as needed if it starts to dry out
11. Preheat the oven COOK 2
- Preheat an oven to 180°C fan
- On a large baking tray lined with parchment paper, lay out the potatoes
- Use a potato masher to squish them down, making sure to keep them in one piece, Leave them to cool for another couple of minutes
- Drizzle with the melted butter
🤝 Cook 1 hands over the lamb.
12. First-bake the potatoes COOK 2
- Season the potatoes with salt and pepper
- Bake for 15 minutes, This is the first bake before they get placed over the lamb and baked again
13. Finish the lamb base COOK 1
- Once the shepherd's pie base is ready and the lamb is tender, remove the large pot from the oven and remove the herbs
- Taste and adjust the seasoning as needed
🤝 Cook 1 takes over at the oven.
14. Assemble the pie COOK 2
- In a deep-sided baking dish, transfer the lamb base, Layer the half-cooked smashed potatoes over the base
- Drizzle with some more melted butter
🤝 Cook 1 hands over the lamb base.
15. Bake the pie COOK 2
- In the oven, bake the pie for around 25 minutes until the potatoes are crisp and cooked through
16. Pickle the onions COOK 1
- In a bowl, whisk together the vinegar, water, sugar, sea salt and black peppercorns until the sugar is dissolved
- Add in the sliced onions, Leave them to pickle in the fridge while the lamb cooks
🤝 Cook 2 hands over the red onion for pickling.
17. Make coriander yoghurt COOK 2
- In a bowl, mix together the coriander and yoghurt, and season with salt and pepper
18. Plate and serve BOTH
- Spoon a generous portion of the shepherd's pie into a serving bowl
- Serve with a dollop of the coriander yoghurt, pink pickled onions and a sprinkle of finely chopped chives
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