Thai Shepherd’s Pie

Thai Shepherd’s Pie

Ingredients

For the mash:

1 Butternut squash (

2 sweet potatoes

2 large potatoes

1 can of coconut milk

1 bunch of fresh coriander

salt, pepper, grated nutmeg

I bag of grated cheese (red cheddar?)

For the meat préparation:

1 kg minced lamb meat

2 onions

2 carrots

1 clove of garlic

1 cube beef broth

1 large glass of water

Chopped parsley

Salt, pepper according to taste, thyme, bay leaves 

Olive oil

1 teaspoon of green curry paste
1 handful of pine nuts

Preparation

Brush the squash with olive oil. Bake on an oven plate at a 160 ° C (320 ° F)

Peel potatoes and sweet potatoes and cut into large chunks.

Add to the plate with the squash ½ hour after the start of cooking. Leave to roast for another 45 minutes.

Let the squash cool and remove the skin and seeds. Put in a salad bowl with the roasted chunks of potatoes and sweet potatoes. Crush with a potato masher.

Add coconut milk, grated cheese, salt, pepper, grated nutmeg, chopped fresh coriander. Reserve.

While cooking vegetables, sauté chopped onions with diced carrots in a little olive oil for about 10 minutes on medium heat.

Sauté the minced meat in a pan with olive oil for about 15 minutes over high heat. Toss and turn often and break the lumps of meat.

Add the meat to the vegetables. Add beef broth cube, salt, pepper, chopped parsley, green curry, the glass of water, chopped garlic, 4 bay leaves, fresh or dried thyme, pine nuts.

Cook on low heat for about 1 hour. remove the lid the last half hour to thicken the sauce. Remove the bay leaves.

In a large gratin dish, spread the meat preparation. Pour the puree in the middle of the dish and spread to cover the meat. Sprinkle with breadcrumbs (or not!).

Bake in the oven for 45 minutes.

Enjoy!