Spiced Shepherd’s Pie

Spiced Shepherd’s Pie

Made With Our Rustic Rogan Josh -
2 SERVES
SERVES 4
prep
8 MINS PREP
20 MINS COOK
25 MINS COOK
The British favourite is taken to delicious new heights with tasty Indian flavours. A must-try easy dinner idea for any food-lover.
Anjum Signature

Tailored to Taste
Adding a twist of Indian spices to this British favourite create a mouth-watering marriage of cultures.
Ingredients
  • 1 tsp. vegetable oil
  • 375g minced lamb
  • The Spice Tailor Rustic Rogan Josh
  • ½ beef stock gel or cube
  • 2 handfuls of frozen peas
  • 2 medium baking potatoes (650g), cut into cubes (skin on) and well cleaned
  • 90-100ml whole milk
  • 50g butter
  • Salt and black pepper to taste
Method
  1. Bring a large pot of water to a boil. Add the potatoes in and cook until soft, around 25 minutes.
  2. Meanwhile, heat the oil in a large, deep frying pan or oven proof dish. Add your lamb and brown a little. Add the 2 sauces from the packet and beef stock and bring to a simmer. Cook, covered until the lamb is soft, around 20-25 minutes. Give the pot an occasional stir and check that the pan is not too dry. If so, add a little water in. Add the peas a couple of minutes before taking off the heat.
  3. Once the potatoes are cooked, drain, quickly take off the skin and place back in the pan to cook off excess water. Add the milk, butter and seasoning in and mash well as the milk comes to a boil.
  4. Meanwhile, take the spices out of the packet and grind to a powder in a good pestle and mortar. The chilli is harder to grind and will remain coarse. Stir into the lamb.
  5. When you are ready to eat, place the lamb in a smallish deep baking tray and level out. Place the potatoes on top and level again.You can make it prettier if you are in the mood,I like to quickly swirl the potato with a fork. Place in an oven preheated to 190C and cook until tinged with some brown tips. Serve hot.
Tailored to Taste
Adding a twist of Indian spices to this British favourite create a mouth-watering marriage of cultures.
  • 1 tsp. vegetable oil
  • 375g minced lamb
  • The Spice Tailor Rustic Rogan Josh
  • ½ beef stock gel or cube
  • 2 handfuls of frozen peas
  • 2 medium baking potatoes (650g), cut into cubes (skin on) and well cleaned
  • 90-100ml whole milk
  • 50g butter
  • Salt and black pepper to taste
  1. Bring a large pot of water to a boil. Add the potatoes in and cook until soft, around 25 minutes.
  2. Meanwhile, heat the oil in a large, deep frying pan or oven proof dish. Add your lamb and brown a little. Add the 2 sauces from the packet and beef stock and bring to a simmer. Cook, covered until the lamb is soft, around 20-25 minutes. Give the pot an occasional stir and check that the pan is not too dry. If so, add a little water in. Add the peas a couple of minutes before taking off the heat.
  3. Once the potatoes are cooked, drain, quickly take off the skin and place back in the pan to cook off excess water. Add the milk, butter and seasoning in and mash well as the milk comes to a boil.
  4. Meanwhile, take the spices out of the packet and grind to a powder in a good pestle and mortar. The chilli is harder to grind and will remain coarse. Stir into the lamb.
  5. When you are ready to eat, place the lamb in a smallish deep baking tray and level out. Place the potatoes on top and level again.You can make it prettier if you are in the mood,I like to quickly swirl the potato with a fork. Place in an oven preheated to 190C and cook until tinged with some brown tips. Serve hot.
MADE WITH OUR DELICIOUS
Rustic Rogan Josh

Rogan Josh has its roots in Kashmir, where it was traditionally made simply with oil, freshly pounded spices, yoghurt, fresh lamb and a natural red food colouring. However, as the dish left its home, it morphed into a heartier lamb curry and went from a regional favourite to a national one.

Whilst our Rustic Rogan Josh nods to its original roots, it has added zing and depth. Our Rogan Josh is perfect for less expensive, more flavourful cuts of lamb, but also works with mince and other quicker-cooking cuts. Why is it rustic? Refined sauces are often passed through a sieve for a finer, less textured sauce. Our Rogan Josh is full of wonderful little textures that burst with flavour as you bite into little chucks of tomato, ginger, coriander and other delicious ingredients.

£3.15
( / )
100p per 100g
Free delivery over £25 Free delivery over £25
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