Shepherd's Pie Indian Style  Add/Read Comments

Admittedly the guests were late so the pie dried out somewhat in the oven; still it was rather unspiced regardless. I say guests, which implies something grander than the occasion warranted, served 'on the lap' in front of Corpse Bride on DVD.

Made for From my Rasoi # 4 - Fusion, the recipe is by Rick Stein (from the April issue of Delicious) and used a mix of tamarind paste (now what am I supposed to do with the rest of the pot?), turmeric, cumin and coriander. Even freshly grated ginger went in with the fried onion base; but none were really detectable.

This is not to say that the pie was inedible; despite a little dryness. Who could dislike creamy mash potato, crisped and lightly browned overlaying a mass of minced lamb cooked with the spices and enriched with garlic, chili, tomatoes and chicken stock. The wine match was bloody good too - coincidentally called Shepherd's Hut a Shiraz from Western Australia. It coped with the chilies fire and would have brought out the Indian spice mix if there was some flavour there to begin with!