Cumin Spiced Shepherd's Pie – Rumi Spice

Cumin Spiced Shepherd's Pie



For 4-5 servings:
  • 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)

    Preheat oven to 375 degrees F.

    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.

    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.

    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).

    Bake for 25-30 minutes, or until mashed potatoes are lightly browed.



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