Today, 3rd October 2014, is National Potato Day.
Spuds are great, really good for you, find out more about them here. I love them roasted, the kids love them mashed, Mr. S/H loves them full stop!
I didn’t do spuds today though, no when I was planning our weekly menu, I completely forgot about it being the day of the humble spud…..oooops! Instead we’re having this dish, Irish farmers cover your eyes, it’s a twisted version of a shepherd’s pie!!
However, I do believe it would be absolutely delicious topped with the beautiful potatoes we produce in our little country, so go on give it a go, top it with spuds and enjoy it.
Ah go on, go on, go on, I dare ya 😉
Indian Shepherd’s Pie
1 tsp Rapeseed Oil
20g peeled fresh Ginger, grated
2 Garlic Cloves, chopped
400g Lamb Mince
1 Courgette, cubed
60g Madras Curry Paste
50g Tomato Puree
80g Frozen Peas
250g ready cooked Puy Lentils, I used Merchant Gourmet
- Heat the oven to 170C, put the sweet potatoes, unpeeled, on a baking tray and cook for 40 minutes until tender, set aside. OR cook your lovely Irish Potatoes as you normally would, cream them and again set aside.
- Meanwhile, heat the oil in a pan, add the onion, sauté for 4-5 minutes, then add the ginger, garlic and mince and sauté for a further 5 minutes to colour the mince, breaking up any lumps.
- Stir the courgette through for one minute, then stir in the curry past, tomato puree & peas and add a splash of water. Cook for a minute then stir in the lentils and turn off the heat.
- Transfer the lamb mixture to baking dish. Remove the skin from the sweet potatoes, mash and pile on top of the mince. Bake for 10 – 15 minutes or until hot through.
This recipe is from the September 2014 edition of Weight Watchers magazine.