CURRY SHEPHERD’S PIE WITH A TWIST

SERVES 6. PREP 30 MINS. COOK 1 HR 30 MINS INGREDIENTS

• ¼ cup (60ml) olive oil

• 1 medium onion, chopped

• 1kg lamb mince

• 1 carrot, chopped

• 2 celery stalks, chopped

• ½ medium eggplant or zucchini, diced

• 1 tbsp curry powder

• 2 tbsp plain flour

• 2 cups (500ml) chicken stock

• 1 x 400g can diced tomatoes

• 1 cup podded broad beans

• ¼ cup (35g) pine nuts

• 2 tbsp parsley, chopped

• Salt and pepper

• 1kg sweet potatoes, peeled, chopped

• ½ cup (125 ml) cream

• 60g butter, chopped

METHOD

1 Heat oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 1-2 minutes, until softened. Add the lamb and cook for a further 4-5 minutes, until browned, breaking up any lumps with a wooden spoon.

2 Add carrot, celery and eggplant and cook for a further 3-4 minutes. Sprinkle curry powder and flour over mince mixture and stir through. Slowly pour in the stock, stirring continually as the mixture thickens to ensure no lumps.

3 Add tomatoes and bring to the boil. Reduce heat to low and simmer for 40 minutes. Stir through broad beans, pine nuts and parsley. Season to taste with salt and pepper.

4 Place sweet potato in a medium saucepan of water. Bring to the boil. Reduce heat to low and simmer for 15 minutes, until soft. Drain and return to the pan. Mash together with the cream and butter. Season to taste with salt and pepper.

5 Preheat oven to 180C/160C fanforced. Transfer mince mixture to an ovenproof dish (2 litre capacity), top with the sweet potato mash and bake for 15 minutes or until browned.