Shepherd’s pie is an institution but for something a little different this spicy version hits the spot, delivering all the comfort with a little kick of harissa
Ingreadient
- 1kg floury potatoes (such as Maris Piper)
- 50g butter
- 2 tbsp whole milk
- 500g lamb mince
- a small bunch flat-leaf parsley, finely chopped
- 1 tbsp garlic granules
- 1 tsp ground turmeric
- 2 onions, 1 grated, 1 finely chopped
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 large carrot, finely diced
- 2 tsp plain flour
- 2 tbsp rose harissa
- 2 tbsp gravy granules
Direction
- Boil the potatoes in their skins for 30-35 minutes (depending on size) or until cooked through. Allow to cool, then peel, discarding the skins, and mash with the butter, milk and plenty of seasoning.
- Put the lamb, parsley, garlic and turmeric into a mixing bowl. Drain off any excess moisture from the grated onion and add it to the bowl, with lots of seasoning. Using clean hands, pummel the mixture together, working the meat until it’s broken down and all the onion and seasoning are evenly combined. Roll the mixture into 40 tiny meatballs, each about 2-3cm wide.
- Heat the oven to 200C/fan 180C/gas 6. Heat the oil in a frying pan over a medium heat and cook the meatballs, in batches, until browned all over, then scoop out into a large oven dish.
- In the same pan, begin to soften the finely chopped onion and, once translucent, add the cumin seeds and carrot, and cook for 10-15 minutes or until nicely caramelised. Add 1-2 tbsp of just-boiled water to the pan to deglaze it. Tip in the flour, mix well, then add the harissa and stir again. Dissolve the gravy granules in 500ml boiling water, then add it to the pan and stir for a minute or so until thickened slightly.
- Pour the mixture over the meatballs, then spoon over the mash, and fork over until evenly covered. Bake for 30 minutes or until golden and crisp on top.
