Indian Shepherd’s Pie with Cheddar & Coriander Crumble, served with Korma Sauce

Indian Shepherd’s Pie with Cheddar & Coriander Crumble, served with Korma Sauce

Serves: 4


Shepherd's Pie Mix

60ml oil

3 cardomom pods

1 onion, chopped

2 pinches salt

15g ginger garlic paste

15g ground coriander

8g ground cumin

3g red chilli powder

8g garam masala powder

3g ground black pepper

450g Cornish minced lamb

150ml lamb stock

30ml Worcestershire Sauce

1 chopped tomato

100g tinned tomatoes

15g peas

sprinkle of fresh chopped chives or parsley (optional)


Mashed Potato

500g potatoes, peeled, boiled and mashed

250ml Viva Whole Milk

50g Lakeland Dairies Butter

pinch of salt


Korma Sauce

30g ghee

3g cumin seeds

4 crushed cardamom pods

8g ginger paste

30g boiled onion paste

15g cashew nut paste

120ml Millac Gold

2g ground white pepper

1g cardamom powder

4g turmeric powder

30g Lakeland Dairies Butter (cut into cubes)


Shepherd's Pie Mix

Heat oil in a pan, sauté the onions and cook until softened and beginning to go golden brown. Add all the spices and cook for 5 minutes.

Add the mince, sauté, then add fresh and tinned tomatoes, peas and stir.

Add lamb stock and bring to the boil then simmer until all ingredients are soft.

Once cooked, add the Worcestershire sauce. Check and adjust the seasoning to your taste.


Mashed Potato

Mash the potatoes with the Viva Whole Milk, Lakeland Dairies Butter and pinch of salt.


Korma Sauce

Heat the ghee in a pan and add the cumin seeds and cardamom pods. As they begin to crackle, add teh ginger paste. Sauté for 5 minutes, until the raw aroma of ginger goes away.

Add the boiled onion paste stirring constantly until all the moisture has evaporated, being careful not to let the onion discolour.

Add the spices, reduce the heat and allow to cook for 15 minutes.

Stir in the cashew nut paste and Millac Gold. Pour in 100ml water and bring to the boil.

Add the white pepper and cardamom and blitz with a hand blender. Strain the sauce through a fine sieve into a clean pan and bring to the boil. Just before serving add the cubes of chilled butter.


Cheese Crumble

Mix together all the ingredients


To assemble:

Take a 6cm chef ring, add the lamb mix and fill it three quarters of the way. Press it tightly.

Add the mashed potato and fill to the brim.

Carefully remove the ring, sprinkle the crumble and brown using a blowtorch.

Add some micro herbs on top, spoon out the korma sauce on side.