Shepherd's pie is a family favourite and this recipe with Indian spices is delicious. I got the idea for this having seen Nigella make one in Simply Nigella, however, as is always the way with cooking I've adapted it to suit my family and our tastes and in all honesty what I had in the cupboard at the time!
I love cooking with lamb as it has such a delicious flavour and as it tends to be grassfed it's good for you too! Lamb contains nutrients including iron, zinc, selenium, magnesium and B12. Grass-fed organic lamb is also a great source of omega-3 fatty acids.
FOR THE TOPPING
500g sweet potatoes
500g white potatoes (or swede works well too).
1 teaspoons sea salt flakes
1 x 15ml tablespoon black peppercorns
6 cardamom pods, cracked
approx 1 litre cold water
FOR THE FILLING
3 cloves garlic, peeled
thumb-sized piece (20g) fresh ginger, peeled (using a teaspoon to scrape the skin away is the easiest way to do this).
1 onion, peeled
seeds from 6 cardamom pods
1 teaspoon ground cumin
1 teaspoon ground coriander
2 x 15ml tablespoons cold-pressed coconut oil
2 teaspoons garam masala
1 teaspoon dried chilli flakes
1 teaspoon ground turmeric
500g minced lamb, preferably organic
1 x 400g can chopped tomatoes
100g red lentils
1/2 teaspoon sea salt flakes
2 x 15ml tablespoons Worcestershire sauce
HOW TO MAKE:
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