An unusual take on a British classic, the rich spices go perfectly well with mutton, adding extra depth of flavour to this traditional shepherds pie, complimented by the saffron scented buttery mashed potatoes. Try topping the mash with scrunched up buttered filo for extra crunch.
Method for the mutton
Preheat oven to 140°C for fan assisted or 160°C for ovens
without a fan (gas 3).
Heat the fat in a large, heavy-based casserole dish over a
medium-high heat, then fry the meat in batches until well browned
then set aside.
Turn down the heat, add the vegetables, garlic & ginger to
the pan and lightly colour then add the Masala paste & tomatoes
continue cooking to a pulp scraping the bottom of the pan to move
any tasty bits stuck to the bottom.
Return the mutton to the pot, cover with the stock then bring
everything to a simmer & thicken with the corn flour by
stirring into the simmering stock then cover with a tight fitting
lid & place into the oven for 1½ hours.
Remove the lid, stir through the Garam Masala and set aside to
Method for the topping
Peel the potatoes and cut them into evenly sized chunks. Boil
in well-salted water until tender, approximately 25 minutes then
drain well and return to the hot pan to steam dry. Mash with the
cold diced butter and warm milk, season with salt & ground
white pepper to taste.
Preheat the oven to 180°C for fan assisted or 200°C for ovens
without a fan (gas 6).
Spoon the mutton filling mix into a ovenproof pie dish then
cover evenly with the mash. Use a fluted nozzle in a piping bag to
create plenty of pointy edges to get nice & crispy when