Thai style Shepherd's pie

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.