South African Shepherd’s Pie

July 10, 2010 0 Comments

South African Shepherd’s Pie
Recipe Type: Main
Author: Fieldstown Farm
  • 1 tablespoon vegetable oil
  • 1 chopped onion
  • 675 grams miced lamb
  • 2 tablespoons medium curry paste
  • 2 tablespoons mango chutney
  • 2 tablespoons freshly squeezed lemon juice
  • 4 tablespoons chopped, blanched almonds
  • 2 tablespoons sultanas
  • 75 grams creamed coconut-crumbled
  • 2 eggs
  • 2 bay leaves
  • salt and ground black pepper1
  1. Preheat the over to 180c/Gas 4. Heat the oil in a frying pan and cook the chopped onion for 5-6 minutes, until softened but not browned.
  2. Add the lamb and cook over a moderate heat, turning frequently, until browned all over. Stir in the lemon juice, chutney, almonds, curry paste and sultanas, season well with salt and pepper and cook for about 5 minutes.
  3. Transfer the mixture to an oven proof dish and cook in the oven, uncovered, for 10 minutes.
  4. Meanwhile dissolve the crumbled creamed coconut in 200mls boiling water and cool slightly. Beat in the eggs and a little seasoning.
  5. Remove the dish from the oven and pour the coconut custard over the meat mixture. Lay the bay leaves on top and return the dish to the oven for 30-35 minutes, or until the top is set and golden.