Fragrant shepherd's pie with apricots

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Good Food

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1. Brown the lamb in batches in a large, deep frying pan (there's no need to add oil). Once each batch is browned, transfer it to a sieve and pour off the excess fat from the pan before cooking the next batch. Set aside the browned mince and wipe out the pan with some kitchen paper. Whizz the onions, ginger, garlic and spices together in a food processor until finely chopped and a little pulpy (you can add a drop of water if you need to), then tip into the same pan with the oil. Cook over a medium heat for 5-6 mins until the onion is softened and the spices become fragrant.
2. Return the meat to the pan along with the chopped tomatoes and purée, honey and the stock. Bring to the boil, cover and simmer for 1 hr, adding the apricots after 30 mins. The lamb and apricots should be tender, and the sauce thickened; if it's a little wet still, simmer, uncovered, for another 10 mins. Remove from the heat, stir in the coriander leaves and season well.
3. While the lamb is cooking, prepare the potato topping. Boil the potatoes in salted water for 15 mins until tender. Once cooked, drain well and mash with the butter, seasoning and enough milk to give you a creamy consistency.
4. Heat oven to 200C/fan 180C/gas 6. Tip the lamb mixture into a large ovenproof dish and pile the mash roughly over. (It helps if you start from the edges and work your way towards the middle.) If you're making ahead, cool then freeze the pie at this point, uncovered. Once frozen, cover with cling film and use within 1 month, defrosting thoroughly before reheating.
5. Bake for 40 mins from warm, or for 1 hr from cold, until the topping is beginning to brown and the filling is hot. If you like, scatter with some toasted cumin seeds to serve.

Per serving

662 kcalories, protein 34g, carbohydrate 79g, fat 26 g, saturated fat 12g, fibre 9g, salt 0.97 g

Latest comments and suggestions

• merylou

  18 March 2008

  merylou rated and commented on this recipe

  

  A lovely alternative to 'normal' shepherds pie -it will be a regular in our house!

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• Louise

  12 October 2008

  Louise rated and commented on this recipe

  

  Very good! Will certainly make again.

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• Caroline

  21 November 2008

  Caroline rated and commented on this recipe

  

  yummy.I think I simmered it a bit long though as there wasn't really any gravy when it came out of the oven-so next time I will put it into the dish into the over a bit sooner-leaving more liquid than I did before. I thought it was going to taste very "warm spicey" but it didn't, it was delicious. Definitely needs some vegetables served on the side though

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• mammymo

  18 April 2009

  mammymo rated and commented on this recipe

  

  This was absolutely great weeknight dinner for family. My toddler grandson loved the potato topping and adults had second helpings. I served broccoli with it. delicious.

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• Hermione

  11 May 2009

  Hermione rated and commented on this recipe

  

  Tasty - seemed to take ages to prepare and cook but I have made one for the freezer as I had so much food... Children liked it - but they were very hungry

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• beth82

  09 September 2009

  beth82 commented on this recipe

  Made this last night as a gentle introduction for sweet potato to my kids and husband and my "new food-phobic" husband ate not one but 3 helpings. What a compliment!! Will definitely be making this again.

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• juddaman

  18 October 2009

  juddaman commented on this recipe

  Is freezing the pie uncovered a good idea? Would this not cause freezer burn?

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• caroleweston

  19 November 2009

  caroleweston commented on this recipe

  I want to try this Fragrant Minced lamb recipe but wonder if the cumin and cinnamon really are measured in tablespoons - it seems so much of each. It sounds great but I would not want to overdo the cinnamon in particular.

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Ingredients

• 1kg minced lamb
• 2 onions , roughly chopped
• finger length piece fresh root ginger
• 2 garlic cloves , roughly chopped
• 1 tbsp cumin
• 2 tbsp cinnamon
• ½ tsp hot chilli powder
• 1 tbsp olive oil
• 6 large tomatoes , roughly chopped
• 2 tbsp tomato purée
• 1 tbsp honey
• 550ml lamb or beef stock
• 200g dried apricots , chopped
• large bunch coriander , leaves only, roughly chopped
• 2 red onions , roughly chopped

FOR THE MASH

• 1¼ kg sweet potatoes , peeled and cut into chunks
• 50g butter
• 1¼ kg potatoes , peeled and cut into large chunks
• toasted cumin seeds , to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 3 hrs 50 mins

Ingredients

• 1kg minced lamb
• 2 onions , roughly chopped
• finger length piece fresh root ginger
• 2 garlic cloves , roughly chopped
• 1 tbsp cumin
• 2 tbsp cinnamon
• ½ tsp hot chilli powder
• 1 tbsp olive oil
• 6 large tomatoes , roughly chopped
• 2 tbsp tomato purée
• 1 tbsp honey
• 550ml lamb or beef stock
• 200g dried apricots , chopped
• large bunch coriander , leaves only, roughly chopped
• 2 red onions , roughly chopped

FOR THE MASH

• 1¼ kg sweet potatoes , peeled and cut into chunks
• 50g butter
• 1¼ kg potatoes , peeled and cut into large chunks
• toasted cumin seeds , to serve

Per serving

662 kcalories, protein 34g, carbohydrate 79g, fat 26 g, saturated fat 12g, fibre 9g, salt 0.97 g

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