Gluten Free Country Shepherd’s Pie
| Gluten Free Country Shepherd’s Pie |
Recipe Type: Main
Author:
Prep time: 20 mins
Cook time: 1 hour 25 mins
Total time: 1 hour 45 mins
Serves: 4
Who says chefs haven’t got your best dietary interests at heart? This delicious country shepherd’s pie – courtesy of Cyrus Todiwala – isn’t only zingy but is 100% gluten free.
Ingredients
- 1tsp Cumin
- 1tbsp Coriander seeds
- 50g Root ginger
- 50g Garlic
- 2-3tbsp Sunflower oil
- 1.25kg Lamb shoulder or leg
- 2 x 1 inch Cinnamon pieces
- 3-4 Green cardamom
- 2-3 Cloves
- 3-4 Black peppercorns
- 4 Dried red chilli
- 3 Medium onions
- 250g Chopped tomatoes
- 1tsp Salt
- 1tbsp Fresh coriander
- 3-4 Large baking potatoes
- 1tbsp Butter
- 1/2tsp Cumin seeds
- 2-3 Garlic cloves (for your mash)
- 250g Fresh spinach leaves
- 2 Medium eggs
- 75ml Double cream
Instructions
- Preheat your oven to 140C and prep your onions, baking potatoes and garlic cloves by chopping them roughly. Next take one of your dried red chillies and your spinach leaves and shred them coarsely.
- Once your ingredients are ready you can begin making your filling.
- To make take your cumin and coriander seeds, toast them in dry frying pan until their colour changes slightly, then remove.
- Next grind your spices, ginger and garlic together using a pestle and mortar (or a spice grinder), until them form a fine paste (adding a little water helps to make these more of a paste).
- Heat a casserole dish over a medium heat, then add your oil. Leave your oil to heat up until you can see a haze rising.
- Add your lamb to your casserole dish and brown on all sides until your meat is sealed.
- Remove your lamb, then add your cinnamon, cardamom, cloves, peppercorns and your un-shredded red chillies (broken down) to the dish and fry for 1-2 minutes.
- Add some water to help de-glaze the dish and loosen any meat residue. Let this dissolve in the water.
- Introduce your chopped onions to the dish and leave to cook until all your water has evaporated, then fry your onions for 4-5 minutes until they are soft.
- Add your spice paste to the dish, then continue cooking for another 5-6 minutes, mixing well. Return your lamb to the dish.
- Cover your lamb in this mixture and finish by seasoning it with salt and pepper. Cover, then cook in your oven for 2-2 ½ hours, remembering to stir occasionally so your onions don’t stick to the bottom.
- Add your tomatoes, mix well, pour in a little water, then re-cover and leave to cook for another 15 minutes.
- Once your lamb is cooked, remove it from the casserole dish and leave it to cool.
- Next remove all your spices from your remaining gravy and discard.
- When your lamb is cool enough to touch, begin shredding your meat (being careful to remove it from the bone) and add it to your gravy.
- Return back to a medium-low heat and leave your gravy to thicken before adding your coriander.
- Once your gravy is ready, transfer it to a large oven proof dish and fill until you have got 2cm remaining at the top.
- To make your topping, boil your potatoes in a pan until they are tender.
- Drain the water, then leaving your potatoes in the pan, return this to heat so it can drive off any excess moisture. Mash.
- Whilst your potatoes are cooling take your butter and cumin seeds and finely chop them both together.
- Heat a frying pan over a medium flame and when hot add your cumin butter. Let this fry until your cumin colours gently, then remove these seeds from the pan and add them to your potatoes (make sure you transfer as little butter as possible).
- Add your chopped garlic and chilli to the butter and fry for 1 minute. Once browned add your spinach leaves, toss together for another minute, then remove from the pan and pour over the top of your shredded lamb.
- Mix your cumin seeds into the potatoes using your eggs and cream. Mix well until your mash is smooth.
- Spread your mash over the top of your lamb and place back into your oven for 10 minutes.
- After 10 minutes, increase the temperature on your oven to 180C and cook for a further 15 minutes.
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