Ingredients
Method
- Heat the Oil in a frying pan and then add the Cardamom Pods.
- Fry for 1 minute over a medium heat
- Add the Onions and cook for 3 minutes
- Add the Carrots and Celery and cook for a further 5 minutes until the Onion is just starting to brown
- With a Pestle and Mortar make a fine paste of the Garlic and Ginger, adding a splash of water
- Add all of spices to the pan with Salt
- Cook for 1 minute
- Stir in the Lamb and cook for approximately 5 minutes until browned
- Add the Stock, Worcestershire Sauce and Tomatoes
- Bring to the boil, then cover and simmer for 15 minutes
- Allow to cool and remove Black Cardamom Pods.
- There should still be a little liquid left in the pan
- Stir in the Peas
- Boil the Potatoes until tender, about 15 minutes
- Drain and then return to the pan over a medium heat for 2 minutes to evaporate some of the water
- Mash the Potatoes, then add the butter, Cream and Milk together with Salt and Ground Black Pepper to taste
- Spoon the Lamb mixture into an ovenproof dish and top with the Potatoes
- Bake in the oven at 200 degrees C for 30 minutes until browned and bubbling
- Leave to stand for 5 minutes before serving with buttered cabbage
Nutrition
Notes
Ensure the onions are just starting to brown – taking them too far at this stage can lead to a bitter taste in the final dish. A gentle caramelisation adds sweetness, but overdoing it will compromise the overall flavour.
It's important to brown the lamb mince thoroughly here to develop its flavour. Don't rush this step; good browning adds a depth of umami to your pie filling. If your pan isn't big enough, brown the lamb in smaller batches to avoid overcrowding, which steams rather than browns.
Returning the drained potatoes to the pan over heat helps to evaporate any excess moisture. Too much water in your mash can make it watery and less effective as a topping for your pie, so this step is key for a well-structured, creamy topping.
It's important to brown the lamb mince thoroughly here to develop its flavour. Don't rush this step; good browning adds a depth of umami to your pie filling. If your pan isn't big enough, brown the lamb in smaller batches to avoid overcrowding, which steams rather than browns.
Returning the drained potatoes to the pan over heat helps to evaporate any excess moisture. Too much water in your mash can make it watery and less effective as a topping for your pie, so this step is key for a well-structured, creamy topping.