Ingredients
SHEPHERD’S PIE MIX
Oil 60 ml
Cardamom pods 3
Onion 1 chopped
Salt 2 pinches
Ginger garlic paste 15g
Coriander powder 15g
Cumin powder 8g
Red chilli powder 3g
Garam masala powder 8g
Black pepper powder 3g
Cornish lamb mince 450g
Lamb stock 150ml
Worcestershire sauce 30ml
Tomato 1 chopped
Tinned tomatoes 100g
Peas 15g
Fresh chives or parsley sprinkle, chopped
Potatoes 500g peeled
Viva whole milk 250ml
Unsalted butter 50g
Salt pinch
KORMA SAUCE
Ghee 30g
Cumin seeds 3g
Cardamom pods 4 crushed
Ginger paste 8g
Boiled onion paste 30g
Cashew nut paste 15g
Millac Gold 120ml
Ground white pepper 2g
Cardamom powder 1g
Turmeric powder 4g
Unsalted butter 30g cut into cubes
CHEESE CRUMBLE
Breadcrumbs 6g
Coriander 2g chopped
Cheddar to taste grated
Method
-
SHEPHERD’S PIE MIX
- Heat the oil in a pan. Sauté onions and cook until softened and beginning to go golden brown. Add all spices and cook for 5 minutes
- Add the mince and sauté; follow with fresh and tinned tomatoes and peas. Stir, then add lamb stock and bring to the boil. Simmer until all ingredients are soft
-Once cooked, add Worcestershire sauce. Check and adjust the seasoning to your taste
-Add a sprinkle of fresh chopped chives or parsley (optional)
-Boil and mash the potatoes with milk, butter and pinch of salt -
KORMA SAUCE
-Heat the ghee and add the cumin seeds and cardamom pods. When they crackle, add ginger paste and sauté for 5 minutes until the raw aroma of ginger goes away
-Add boiled onion paste stirring constantly, until all moisture has evaporated - being careful not to discolour onions. Add turmeric, reduce the heat and cook for 15 minutes
- Stir in cashew nut paste and Millac Gold. Pour in 100ml water and bring to the boil
- Add white pepper and cardamom, and blitz with a hand blender. Strain sauce through a fine sieve into a clean pan and bring to boil. Just before serving, add cubes of chilled butter -
TO SERVE
- Take a 6cm chef ring, add the lamb mix and fill it three quarters of the way. Press tightly
- Add mashed potato and fill to the brim
- Carefully remove ring, sprinkle crumble over and brown using a blowtorch
- Add some micro herbs on top, spoon out korma sauce on the side
