A Classic With A Twist

A new emerging UK artist is about to hit the mainstream; after making quite an impression on the underground scene Manchurian Daley is one to watch. His mixtape titled "Those Who Wait" was released last summer as a free download and proved to be very popular. Now signed to Universal Republic Records he has teamed up with Jessie J for his debut single "Remember Me".

Those of you that share the same birth decade as me may remember the original back in 1997 by Blue Boy. This was a huge international hit back then, so no pressure Daley!! I'm sure either way he is going to have a very successful career...I mean with that soulful voice, pitch perfect falsetto and that hair well that alone could save the world.

Now to the food bit well this song got me thinking of classic recipes, in particular those winter warmers. Guilty of always cooking to much and feeling the need to feed my whole street Shepherd's Pie seemed the obvious weekday choice. But not just any old shepherd's pie oh no I dug deep to my Indian roots and added my little spin. This Indian shepherd's pie has all the lamb goodness with big punching spices for flavour and a bombay potato topping that puts the big C into comfort. So thank you Daley can't wait for the official music video and the release date is yet to be confirmed, but until then enjoy a plate of nostalgia while listening to the future of UK talent.

INDIAN SHEPHERD’S PIE
 

Ingredients:

• 500g minced lamb 
 
• 1 large onion (diced)
 
• 2 stalks of celery (diced)
 
• 4 carrots (diced)
 
• 1 medium chilli
 
• 2 cloves of garlic (chopped)
 
• 3 handful of frozen peas
 
• 1 ½tsp ground cumin
 
• 1tsp ground coriander
 
• 1 ½tsp garam masala
 
•       1tsp ground ginger 
 
• 1tsp dried curry leaves (or fresh)

• 2 bay leaves
 
• 1tbsp Worcester sauce
 
• 1tsp tomato puree
 
• 1 ½ tins of chopped tomatoes
 
• ½ pint of water
 
• 2tsp vegetable oil
 
• Salt and pepper to taste
 
• Handful of coriander (roughly chopped)

For the topping

• 4/5 large King Edward/Maris Piper potatoes (skinned and cubed)

• Knob of butter

• 1tsp mustard seeds

• 1tsp nigella (onion) seeds

• 1tsp turmeric

• 1tsp cumin

• 1tsp garam masala

• Salt to taste

Method:

In a large pan add the oil, onion and a pinch of salt (as my mum always told me this stops the onions from burning) and sweat down until translucent. Add the carrots, celery, garlic, chilli, spices and leaves then cook for a further 5 mins. Stir in the mince lamb until brown, then add tomato puree and cook down for a further 4 mins, then add the tomatoes, Worcester sauce, water, peas and season to taste simmer for a further 15 mins.

While the mince is bubbling away pre-heat the oven to 180C or gas mark 4. Boil the potatoes in salted water until tender, drain and roughly mash (I prefer the texture and look this way). In a frying pan add butter and spices for topping and fry for 1 to 2 mins, add to the roughly mashed potatoes and mix.

Back to the mince; add the coriander, taste and adjust seasoning if needed then transfer to a deep casserole dish (¾ way up), spread topping and bake in the oven for 30 mins until the top is golden.
 

N.B. serve with warm naan bread or on its own