I came up with this winner completely by chance. It was out of sheer month-end desperation, when I walked into the pantry and the only things staring back at me were a lonely butternut, a forgotten tin of tomato paste and a sulky tub of feta banished to the back of the fridge.
So I fished out a frozen pack of beef mince from the freezer, raided my spice rack, and voila! My new take on shepherd’s pie – Bollywood style!
You could use pumpkin or sweet potato, they’re completely interchangeable. Or even a mix of both, which I’ve done before and it’s fab! Traditionally shepherd’s pie is made with lamb mince, but I always just seem to have beef on hand. But give it a bash with whatever you prefer.
I can’t say for sure that this is exactly what sherpa’s actually eat. But I do know that if I was in the Himalaya’s, I’d lovingly make it for them!
Indian-Spiced Sherpa Pie
Carb Status: ORANGE
1 butternut or 2 medium sweet potatoes, cubed
500g beef or lamb mince
1 onion, chopped
2 garlic cloves
2 carrots, chopped
1 rib of celery, chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2 tsp turmeric
1/4 tsp chilli powder
Salt & pepper to taste
1x 70g tin tomato puree
500ml beef or lamb stock
1/2 tsp whole cumin seeds
75g feta, crumbled
Fresh coriander leaves, chopped
– Start by browning your choice of mince. Add the chopped onion, celery, carrots & garlic and saute and season with salt & pepper.
– Once it starts to brown and everything gets a bit of colour to it, add your spices, stirring well.
– Meanwhile in a jug combine your stock and tomato paste. Adding it to the mince and stirring till well combine.
– Leave everything to simmer on a low heat.
– Preheat your oven to 180C.
– Steam your butternut or sweet potato till it’s soft when a knife is inserted. Then set aside to drain and steam off excess moisture.
– In a large bowl combine your cooked butternut/sweet potato, add in a knob of butter or some olive oil, the 1/2 tsp of whole cumin seeds and the crumbled feta and mash it up.
– In a baking dish, add your cooked mince, and cover with a layer of the butternut mash mixture. Sprinkling a bit more feta on top if desired.
Bake for 15 – 20 minutes until the top starts to colour. Serve with a big massive salad or steamed veggies of your choice.