Spiced lamb pie with chickpea and potato mash
- December 2013
- Serves 8-10
- Takes 40 min to make, 4½ hours to cook
This warming lamb pie recipe is perfect for a lazy evening – just pop it in the oven and relax.
- 30.8g (14.2g saturated)
- 23.9g (6.4g sugars)
For 10 servings
- 1.8kg British shoulder of lamb, bone in
- 80g softened unsalted butter, plus extra to dot
- 2 tbsp ground coriander
- 2 tbsp hot smoked paprika (pimentón)
- 4 garlic cloves, crushed
- 2 tbsp olive oil
- 2 large onions, finely sliced
- 400g can chopped tomatoes
- 400ml fresh chicken stock, plus a splash extra
- 30g sultanas
- 1 cinnamon stick
- 250g full-fat Greek yogurt
- Large handful of fresh coriander, chopped
- 750g floury potatoes (such as desirée or maris piper), cut into chunks
- 400g can chickpeas, drained and rinsed
- Good glug of double cream
- Preheat the oven to 150°C/fan130°C/gas 2. Put the lamb in a roasting tin. Mix 50g of the butter with half the ground spices and all of the garlic. Season well and spread all over the lamb. Cover the tin with foil, then roast for 3-4 hours until the meat is falling away from the bone.
- Meanwhile, heat the oil in a large pan and fry the onions over a low heat for 15 minutes until soft. Add the remaining spices and cook for a few more minutes. Add the tomatoes, chicken stock, sultanas and cinnamon stick, then season well. Simmer for 20-25 minutes until thick. Remove and discard the cinnamon. Allow the sauce to cool a little, then stir in the yogurt and fresh coriander.
- When the lamb is nearly ready, put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 20-25 minutes. Drain well and return to the pan. In a small pan, warm the chickpeas in a splash of stock, then mash using a masher or hand blender. Stir the mashed chickpeas into the potatoes, then mash with the remaining butter and the double cream. Taste and season.
- Once the lamb is out of the oven, put it on a board and shred with 2 forks. Skim the fat off the juices in the roasting tin and discard, then add the juices to the tomato sauce. If cooking the pie immediately, turn up the oven to 180°C/fan160°C/gas 4.
- Mix the shredded lamb with the sauce, spoon into a 2 litre pie dish, then top with the mash.
- To cook, dot the top of the mash with extra butter, then bake for 25-30 minutes until golden and bubbling.
Dot the top of the pie evenly with small pieces of butter. The chickpeas on the surface will dry out a little if not buttered well.
Make the pie to the end of step 5 up to 48 hours in advance and keep, covered, in the fridge until needed.
To make further ahead, freeze after step 5, wrapped in baking paper and foil, for up to 2 months. Unwrap and cook from frozen, dotting with butter and adding 15-20 minutes to the cooking time.
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