Rogan Josh shepherd’s pie

Name: Rogan Josh shepherd’s pie | Asda Good Living
Total time: 1 h 35 min
Yield: 6
Cuisine: British
Ingredients: 2kg Sweet Potatoes, scrubbed; 25g Unsalted Butter; 2 tsp Garam Masala; 1 tsp Black Onion Seeds; 500g Asda Lamb Mince; 1 large Onion, finely chopped; 2 Peppers, any colour, cut into 2cm chunks; 3 Garlic cloves, crushed; 3cm piece Ginger, peeled and finely grated; ½–1 fresh Red Chilli, finely chopped; 1 tbsp Garam Masala; 2 tsp ground Cumin; 2 tsp Paprika; 1 tsp ground Turmeric; 6 Green Cardamom Pods, bashed; 1 Cinnamon Stick; 2 tbsp Tomato Purée; 400g tin chopped Tomatoes; 75g Greek Yoghurt; 300g fresh Spinach

Try a takeaway curry classic cooked up as a spicy bake with a sweet potato topping.

By Asda Good Living,22nd August 2023

Cook: 1 Hour 35 Mins

Serves: 6

Price: £1.87 per serving

Nutritional Information

Each 538g serving contains

Energy
13321kj
592kcal

30%

Fat
19.9g

Med
28%

Saturates
9.1g

High
46%

Sugars
44.1g

High
49%

Salt
0.59g

Low
10%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2476kj/592kcal

Ingredients

2kg Sweet Potatoes, scrubbed

25g Unsalted Butter

2 tsp Garam Masala

1 tsp Black Onion Seeds

500g Asda Lamb Mince

1 large Onion, finely chopped

2 Peppers, any colour, cut into 2cm chunks

3 Garlic cloves, crushed

3cm piece Ginger, peeled and finely grated

½–1 fresh Red Chilli, finely chopped

1 tbsp Garam Masala

2 tsp ground Cumin

2 tsp Paprika

1 tsp ground Turmeric

6 Green Cardamom Pods, bashed

1 Cinnamon Stick

2 tbsp Tomato Purée

400g tin chopped Tomatoes

75g Greek Yoghurt

300g fresh Spinach

Method

Preheat the oven to 240°C/220°C fan/gas 9. Line a large baking tray with foil, lay the whole sweet potatoes on it and prick them all over with a fork. Bake for 35–40 mins until cooked through.

Heat a large frying pan over a medium-high heat. Once hot, add the lamb mince. Cook for 5–6 mins or until golden brown all over. Break up with a wooden spoon as you go. Don’t use oil as the lamb releases fat as it cooks. Add the onion and pepper and cook for a further 4–5 mins, stirring, until softened. Reduce the heat to medium. Add the garlic, ginger, chilli, all the spices and the tomato purée. Cook, stirring, for 2 mins more.

Next, add the tomatoes with the yoghurt and 400ml water. Season with salt and pepper and bring to a simmer. Cook over a medium-low heat for 25–30 mins until thickened, adding the spinach for the final few mins, to cook until just wilted.

Once the potatoes are cooked, remove from the oven and lower the temp to 200°C/180°C fan/gas 6. Cut the potatoes open and leave to cool slightly before scooping the flesh into a bowl – about 1.3kg. Add the butter and garam masala, season with salt and black pepper and mash until smooth.

Discard the cardamom pods and cinnamon stick from the lamb mixture. Transfer to a baking dish, around 20x30cm. Top with the sweet potato mash. Scatter over the black onion seeds and bake for 40–45 mins until golden brown and bubbling. Put under the grill for 2–3 mins to get the top more golden, if you like. Leave to stand for 10 mins before serving.

Leftovers tip: Bake leftover sweet potato skins with a drizzle of oil and a little salt and black pepper in a hot oven to make tasty crisps.