lamb curry shepherds pie

Jamie Oliver lamb curry shepherds pie recipe

 

I’ve been subscribing to Jamie Oliver magazine for nearly 4 years now so have quite a stash. I keep them all, and every month I’ll pull out old issues as inspiration for seasonal things to make that month, and to make me think about what fresh produce I should be buying in my grocery shop.

I noticed this recipe popped up in more than one issue for September and October, and was marked as one of ‘Jamies Favourites’. So despite not being a major lamb fan, I decided to give it a go. I absolutely love curry and rice, and loved the idea of crispy rice on top of a spicy curry layer like a shepherds pie… Why hadn’t I thought of that before?!

Safe to say it was epic, I didn’t have all the ingredients and left some out just to make it a little simpler but it’s so good I have made it 3 times in the past 2 weeks. I’ve made it in the oven, slow cooker and pressure cooker and with basmati rice and also a quinoa and buckwheat mix. Which I will detail below for alternative ways to cook it.

What I love most about it is it’s a slightly bitter curry spice, and mixed with the sweetness of the lamb it’s just incredible. It’s so simple and easy to make at home too. I used lamb neck fillets, and all the fat just melts into the sauce to make it taste awesome, then you’re just left with fall apart tender lamb – perfect.

lamb curry shepherds pie

For cooking, my preferred method was in my pressure cooker (I use the Sage Fast Slo Pro), it is seriously awesome for bringing the flavour out and making really tender fall apart meat in stews, however I know most people don’t use a pressure cooker. I actually preferred baking in a casserole in the oven to the slow cooker as next choice, as I found the slow cooker needed more time than I would have expected in order to break the fats down. But if you’re OK making it ahead of time then it’s fine.

If making in the oven, be sure to check every so often to make sure it doesn’t dry out and add a splash more water if needed. The pressure and slow cookers retain more moisture so I found I had to add a little more water to the casseroled version, but had to simmer the slow cooker and pressure cooker versions for 10 minutes. As a balance I have suggested 500ml water.

I would recommend the following cooking times for the sauce:

  • Pressure cooker: 30 minutes, high pressure
  • Oven: 2 hours 170’C
  • Slow cooker: 6 hours, high

I liked the quinoa and bulgar wheat mix as an alternative to rice in general, but if making as a pie as pictured it works better with basmati rice.

On a side note, the curry powders I use are from Tesco, I find their own range and their world foods range very good. If you don’t have tandoori powder, don’t worry you could just double up on the curry powder.

Jamie Oliver lamb curry shepherds pie recipe
 
Prep time
Total time
 
Delicious lamb curry topped with a crispy rice layer just like a spicy shepherds pie. Inspired by Jamie Oliver.
Recipe type: Dinner
Cuisine: Indian
Serves: 4
Ingredients
  • 0.4 KG Lamb neck fillet from the butchers (I bought Welsh lamb)
  • 1 tablespoon olive oil
  • 4 medium carrots
  • 1 large cooking onion
  • 2 heaped tablespoons Pataks Jalfrezi paste
  • 1 level tablespoon medium curry powder
  • 1 level tablespoon tandoori powder
  • 1 beef stock cube
  • 500ml water
  • 5 cloves garlic
  • 1 lemon
  • 300g basmati rice
  • 1 teaspoon turmeric
  • 1 tablespoon of cardamom pods
  • 2 curry leaves
Instructions
  1. Dice the lamb fillet into bite size chunks, and coat in the curry powder and tandoori powder and brown gently in a frying pan with a tablespoon of olive oil for 5 minutes until all sides are browned but not necessarily cooked through.
  2. Transfer to your casserole dish or slow cooker/pressure cooker.
  3. Peel and dice the carrots and slice the onion and add to the dish.
  4. Add the curry paste, stock cube and water and mix well.
  5. Cook as per instructions above: 2 hours 170'C in oven, 30 mins high pressure or 6 hours high in slow cooker.
  6. Once cooked, add the juice of the lemon and the crushed garlic, simmer for 10 minutes and add a little more water if you want it a little thinner (I only have to do this if cooked in the oven).
  7. Place the rice in boiling water along with the curry leaves, cardamom pods and turmeric until cooked through (usually 12mins approx), then drain and remove the cardamom pods and curry leaves.
  8. In a medium pie dish layer the lamb curry, then top with the cooked rice and bake in the oven on 170'C for 20-30 minutes until the top is just starting to brown and go crispy.
  9. Serve and enjoy!
If you’re looking for more autumnal lamb recipes why not try these:

Leg of Lamb & Pearl Barley Braised in Red Wine & Balsamic Vinegar from Kavey Eats

Pesto stuffed roast lamb  from Recipes from a pantry

Lamb tagine with pomegranites from Baking Queen 74

Haggis shepherds pie from Foodie Quinne

Lamb burning love from Fab Food 4 All

Greek lamb burgers  from Fab Food 4 All

Slow cooked lamb shanks  from Craft Larder

Slow cooked shetland lamb casserole with creamy herbed polenta from Elizabeths Kitchen Diary

Yiouvetsi – One Pot Greek Lamb with Orzo from Foodie Quinne

Jamie Oliver lamb curry shepherds pie recipe
 
Recipe type: Dinner
Cuisine: Indian
Ingredients
  • #ingredient#

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