I love old Skool family meals and for me Shepherds Pie screams not just comfort food but good family grub. Although pies are linked to Autumn and colder days I feel pies are great even in Spring…when the weather is warming up.

Since I can remember I have added tweaks to classics; however I brand them or let folk know that this is a variation of the classic. Perhaps the purest in me couldn’t face classics being destroyed.

Anyhow I love spice. Show me how spicy you like it baby and I’m likely to match it or go large on you.

This is my ‘desi’ aka spicy take on Shepherds Pie. I find a bit of spice helps warm me up super quick in colder months. Of course you could omit the spices and make an awesome classic as it would have been make back in the day pre-Alliyahism.

To serve 4/6

Ingredients:
500 grams mutton mince (Or beef/lamb/sheep whatever you use)
2 medium onions finely chopped
4 cloves of garlic-crushed
1 piece of ginger-whole (you will fish this out before baking)
2 medium carrots peeled and sliced (not too thick as you want them to cook through. You could also finely chop them if you wish)
80 grams peas (I use Petite Pois)
1/2 tin chopped tomatoes
150 ml water
1 tablespoon Rapeseed oil
1 level tablespoon salt
1 level tablespoon cumin
1 level tablespoon coriander seed powder
1 piece of cinnamon
1/2 teaspoon paprika
1/2 teaspoon chili powder (optional)

For the mash:
750 grams potatoes peeled and cubed
Low carb alternative (this is a bit more grainy in texture):
300 grams cauliflower, 200 grams parsnips 250 grams potatoes
4-5 tablespoons milk
1 tablespoon butter (or a little bit more)
Salt-to taste

1) Boil the potatoes as you usually would. If you making the low carb version you need to peel and chop up the parsnips and potatoes and boil til tender. Boil or steam the cauliflower separately. Once cooked mashed with the milk, butter and salt.
2) Heat the oil in a large pan. Add the onion and fry until soft. Add the garlic and ginger and fry for 2 minutes (watch that the garlic doesn’t burn).
2) Add the spices and stir well. Add the mince once you can smell the spices. Fry for 5 minutes. If you find that the mince is catching onto the bottom of the pan add two tablespoons of water.
3) Add the carrots, water and the tinned tomatoes. Bring the mince up to the boil, reduce the heat and simmer for 25 minutes with the lid on. Stir occasionally. If you find that the pie mix is too dry (I find this can happen depending on the quality of the mince) add some extra water. If you end up with too much you can crank up the heat, remove the lid and let the liquid evaporate.
4) Turn the heat off and remove the ginger. Add the peas. Stir well.
5) Place the mince in an ovenproof dish and add the mashed potato. Place in the oven at 160 for 35 minutes.
6) Serve. I serve ours with baked beans and chili sauce.

Leftovers can be frozen. Due to the spices this pie tastes awesome the next day…for the record.

If you freeze leftovers always wrap them well.