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Madras Shepherds Pie

Shepherds Pie is a true staple of the British winter. We have given this warm, hearty dish a make-over, spicing up the mince mixture with our Goldfish Brand Madras curry sauce. The topping has been updated too using a mixture of regular and sweet potato and adding spiralised butternut squash. No fighting over the crispy edges!

INGREDIENTS

150g Goldfish BrandProfessional

Madras Curry Sauce

500gLamb mince
1 tbspFlour
2 Carrots, cut into 1cm cubes
1Celery stick, finely chopped
2Cloves garlic, minced
1 Large onion, finely chopped
1Tin of tomato
400mlLamb or chicken stock
700gPotatoes
250g Sweet potatoes
250gButternut squash
60gButter
25g Finely grated parmesan
2 tbsp. Olive oil
2 Sprigs rosemary
Salt and pepper

Serves 2

Madras-Curry-Sauce

METHOD

  • 1

    Place one tbsp. of oil in a large heavy-based casserole pot over a medium heat, add the lamb mince and season with salt and pepper (you may need to add an extra splash of oil if your meat is very lean). Once browned add the garlic, onions, carrots and celery and continue to sauté until they are soft but not coloured.

  • 2

    Add the Goldfish Brand Madras curry sauce to a jug with 400ml of hot stock and stir to combine. Pour into the casserole pot along with the tinned tomatoes and one sprig of rosemary. Leave to cook over a low heat for one hour, stirring from time to time to make sure it isn’t catching on the bottom.

  • 3

    In the meantime, preheat your oven to 180°C. Peel the sweet potatoes, regular potatoes and butternut squash. Cut the potatoes and sweet potatoes into medium-sized chunks. Spiralise the butternut squash and place in a mixing bowl.

  • 4

    Strip the needles from the rosemary and place in the same bowl as the butternut squash. Add the parmesan and a tbsp. of olive oil and toss together to combine.

  • 5

    Boil potatoes and once cooked, drain and mash with the butter until smooth. Season with salt and pepper to taste.

  • 6

    Spoon the lamb mixture into a suitable oven-proof dish. Top with the mashed potato and finish with a layer of butternut squash noodles. Place in the oven for 25-30 minutes until golden brown on top.

  • 7

    Serve and enjoy.

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more recipes for your kitchen

Our team of foodies and home economists have developed
a range of typical, on-trend, restaurant & foodservice recipes
to illustrate the breathe and depth our Goldfish curry sauce
concentrates can offer your business model.

Created by chefs…

My father, Mr Kee Wah Lee, created and developed our family curry sauce concentrate recipe in his first Chinese restaurant in 1961. He enjoyed sharing this recipe amongst his family and friends to use in their restaurants. In 1985, I had the idea to produce this convenient, versatile, ready-to-use curry paste on a grander scale for cooks and chefs in busy professional kitchens. Our sauces are now enjoyed across Britain everyday in restaurants and homes.

Sammy Lee
Son of Mr Kee Wah Lee,
Goldfish Brand Founder

Sammy-cropped

Created by chefs…

My father, Mr Kee Wah Lee, created and developed our family curry sauce concentrate recipe in his first Chinese restaurant in 1961. He enjoyed sharing this recipe amongst his family and friends to use in their restaurants. In 1985, I had the idea to produce this convenient, versatile, ready-to-use curry paste on a grander scale for cooks and chefs in busy professional kitchens. Our sauces are now enjoyed across Britain everyday in restaurants and homes.

Sammy Lee
Son of Mr Kee Wah Lee,
Goldfish Brand Founder

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