Thai Shepherd’s pie
2 baked potatoes, mashed
250g mince beef or lamb
1-2 tomatoes, chopped
1 carrot, finely chopped
4-5 kaffir lime leaves, shredded
3-4 fresh garlic cloves, finely chopped
1 red onion, chopped
1-2tbsp Thai red curry (I prefer ‘Mae
Ploy’ brand)
1tbsp fish sauce, 1tbsp soy sauce,
1tbsp oyster sauce, hint of granulated sugar
2tbsp sunflower or vegetable oil for
frying
1)
Make mash
potato and leave it aside.
2)
Heat the
oil in a wok. Add the chopped garlic when it is hot and stir until the garlic
is golden.
3)
Add 1tbsp
(or 2 if you want it spicier) Thai red curry. Stir for a minute.
4)
Add mince
beef (or mince lamb). Stir fry and season it with 1tbsp fish sauce, 1tbsp soy
sauce, 1tbsp oyster sauce and hint of granulated sugar. Stir fry until the meat
is cooked.
5)
Add the
chopped carrots, tomatoes, red onions, and shredded kaffir lime leaves. Stir
fry for a few minutes.
6)
Transfer
it to an oven proof container, layer mash potato on top and bake in the oven
for 25-30 minutes.
Gravy
to be served with Thai Shepherd’s pie
1tsp
Thai red curry
200ml
coconut milk
1tbsp
fish sauce and hint of granulated sugar
1)
Heat the
coconut milk in a pot or saucepan. Stir until it is boiled.
2)
Add1tsp
red curry. Stir until the curry paste is dissolved.
3)
Season it
with 1tbsp fish sauce and hint of sugar.
Serve
this gravy with steamed vegetables.
