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1 Cook the potatoes in a large pan of boiling, salted water for 8-10 minutes until tender. 2 Heat 1 tbsp sunflower oil in a large saute pan. Dice the onion and cook in the pan with the mince for a couple of minutes until beginning to brown. 3 Stir in the curry paste, ketchup, stock, garlic puree and soy sauce. Bring to the boil and simmer rapidly for 3-4 minutes. 4 Drain the potatoes well and return to the pan. Mash well and beat in the butter and milk until smooth and creamy; season to taste. 5 Slate the cornflour with a little water and stir into the pan with the mixed vegetables and chopped tomatoes. 6 Bring back to the boil, stirring until slightly thickened. Season with salt and pepper, to taste. 7 Spoon the mince mix into a heatproof pie dish and spoon over the mashed potato. Using a fork, mark a criss-cross pattern on the top. 8 Scatter over the cheese and place under a medium grill for a couple of minutes until the cheese melts and the pie is speckled with brown. Heat the oils in a wok and stir-fry the kale on a very high heat for 1-2 minutes. 9 Toss in the sesame seeds and soy sauce. Spoon the pie onto plates and add the kale, and serve. Variation: Spiced-mince pasta bake: toss with cooked pasta spirals, scatter over the diced mozzarella and bake for 15 minutes or so until warmed through, bubbling and golden brown Tip: Use frozen vegetables. Use other vegetables to make the topping such as parsnips or swede. Per serving: 269 Calories (kcal); 24g Total Fat; (78% calories from fat); 3g Protein; 12g Carbohydrate; 2mg Cholesterol; 323mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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