Cumin Spice Shepherd’s Pie | Rumi Spice

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Cumin Spiced Shepherd's Pie

  • 1 Tbsp extra-virgin olive oil
  • 1/2 lb lamb, minced
  • 2 carrots, diced
  • 1 large onion, diced
  • 1/2 cup peas
  • 2 garlic cloves, minced
  • 1 lb Russet potatoes
  • 1/2 cup heavy cream
  • 1/2 stick butter, cubed
  • 1 Tbsp Rumi Spice Black Cumin
  • 1 Tbsp coriander, ground
  • 1 Tbsp black pepper, ground
  • 1 Tbsp paprika (1/2 reserved for garnish, 1/2 reserved for filling)
  • 1 Tbsp salt (1/2 reserved for topping, 1/2 reserved for filling)
  • 1 Tbsp plain flour
  • 1/3 cup chopped parsley for garnish (optional)
  1. Preheat oven to 375 degrees F.
  2. Bring a pot of water to boil. Add potatoes and cook until tender, but still firm (about 15 minutes). Drain pot. Add butter, heavy cream, and 1/2 Tbsp salt and mash until smooth.
  3. Add olive oil to large frying pan and heat on medium-high heat. Add garlic and onion and cook until onion is translucent. Add lamb and cook until browned. Add carrots, peas, flour, Rumi Spice cumin, coriander, black pepper, 1/2 Tbsp paprika, and 1/2 Tbsp salt. Combine well. Simmer until mixture thickens (about 10-12 minutes). Remove from heat.
  4. Spoon lamb mixture into greased baking dish (8 cup capacity). Dollop mixture with mashed potatoes and the rest of the paprika sprinkled on top (1/2 Tbsp).
  5. Bake for 25-30 minutes, or until mashed potatoes are lightly browned.


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