So for Tips Tuedays 21 I have a recipe for you. It is based off a recipe from Simply Nigella - a superb book that I recommend to everyone - so many great recipes and so many of them are really good for you too. Honestly, my husband and I have been living off these recipes as I work my way through the book. This one I have tampered with enough that I want to post it.
Indian-Spiced Shepherd's Pie
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- 1kg sweet pots (more if you like lots and lots of topping on your pie)
- 2 tblspn sea salt flakes (I use smoked sea salt flakes because I love the depth of flavour)
- 2x15ml tblspn white peppercorns (I can't seem to get any of these, so I use some ground white pepper or black peppercorns)
- 6 cardamom pods (crack these slightly with a pestle and mortar)
- peeled strips of zest from 1 lime (I use a french peeler to take the zest off)
- juice of half the lime
- water to cover the potatoes
- 4cm (20g) piece of fresh ginger (you will use this at the end)
- 3 cloves of garlic, freshly peeled (if you have squeezy garlic, this works too)
- 4cm (20g) piece of fresh gingers (peeled and roughly chopped)
- 1 onion peeled (I used red onion here because it's supposed to be good for us)
- 1/4 tspn ground cardamom (the original recipe uses the seeds from 6 pods, but I could not be bothered so used ground instead)
- 2 tspn cumin seeds
- 1 tspn ground coriander (the original recipe said to use 2 tspn coriander seeds, but I didn't like the texture they gave to the finished product)
- 2 x 15ml tblsp cold pressed coconut oil (use another oil if you can't get it - for those in the UK, our local B&M has been selling it for £1.79 lately, rather than Morrisons who have it for £6!)
- 2 tspns garam masala
- 1 tspn mild chilli powder (original recipe says 2 tspn chilli flakes, but this makes it too hot for me - go with whatever heat you prefer)
- 1 tspn ground turmeric
- 500g (~2 1/4 cups) minced turkey (original recipe says lamb, which is traditional, but I find it too fatty and turky mince is better for us :))
- 1x400g tin chopped toms
- 100g (~1/2 cup) red lentils or rice (red lentils are best, but I didn't have any the first time, so I used rice and it worked well too)
- 1 tspn sea salt flakes
- 2x15ml tblspn Worcestershire sauce
If you wanted a vegetarian version, I am sure coya mince would work and you could substitute the Worcestershire sauce for soy or another favourite along the same lines.
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- Chop the sweet potatoes into 4-5cm chunks (nip off the ends if they look a little woody) - YOU DON'T HAVE TO PEEL THEM
- Place the potato, salt, pepper, cardamom pods and lime zest strips in a large saucepan that has a lid. Pour in enough water to cover everything.
- Bring to the boil, reduce the heat so the water is bubbling gently and then pop on the lid. Boil for approximately 30 mins.
- While the pots are boiling start the filling by placing the garlic, onion, cardamom, cumin and coriander in a food processor or a bowl. Then use the food processor or a stick blender (my preferred option) to turn the mixture into a paste. If you don't have either or prefer your onion chunkier, you can chop everything finely instead.
- In a heavy based pan that has a lid (I use my large frying pan) heat the coconut oil and then add the paste/finely chopped mixture. Fry gently to cook through the spices and soften the onion and garlic if you are using the chopped method.
- Add the garam masala, chilli and tumeric, mixing them in thoroughly.
- Add the mince, turning it in the spice mixture and breaking it up as you go until it is no longer lumpy.
- Add the chopped tomatoes (I don't like the bits in chopped tomatoes so I use the stick blender on the contents of the can before I add it to make it smooth) and then a can of cold water as well. Stir in.
- Add the red lentils and stir in until they are mixed through the mince.
- Add the salt and the Worcestershire sauce, give it a good stir and then bring to the boil. Put on the lid and simmer for 25 mins, stirring occasionally to make sure it doesn't stick.
- Preheat the oven to 220C (425F, Gas Mark 7)
- Now back to the topping - once the potatoes are cooked, drain them, saving some of the cooking liquid, and put them in a bowl to cool.
- Once they have cooled, peel off the skin - it will slough off easily using your fingers. Then put the peeled pots in a bowl big enough to mash them in.
- Mash the sweet potatoes using a normal potato masher (I like to get in there with the stick blender as well for a smooth finish, but it's not necessary).
- Beat in a little of the cooking liquid to make the potato less dense and then squeeze in the juice of half the lime. Mix together thoroughly.
- Once the filling is cooked, ladle it into 4 individual dishes, or one large one (approximately 400ml for small, 30x20x5cm for the large - I actually use two individual pie dishes and two large ramekins because I can't eat as much as my husband :)).
- Cover each pie with the sweet potato mixture and pop them all into the oven for 10-15 mins if doing the individual size or 30-35 for the one large option.
- Eat and enjoy.