Sherpa’s Pie
Sherpa’s Pie



  • 2 tbsp oil
  • 2 chopped onions
  • 500g lamb mince
  • Thumb-sized piece of ginger, grated
  • 3 crushed garlic cloves
  • ½ tsp cinnamon
  • 1 tsp turmeric
  • 2 tbsp curry powder
  • 1 tbsp tomato purée
  • 1 beef stock cube
  • 4 sweet potatoes, cut into chunks
  • 50g grated cheddar
  • 250g frozen peas
  • Heat the oil in a large pan and cook the onions for 10 mins until softened and golden. Add the lamb, and brown for a few mins before stirring in the garlic, spices, tomato purée and ginger. Add 600ml water, the stock cube, a pinch of sugar and bring to a simmer for 45 mins, stirring occasionally. Meanwhile, boil the sweet potatoes for about 15 mins until tender, then drain and steam dry.
  • Mash the potatoes with plenty of seasoning and the cheese. Tip the mince mixture into a baking dish, stir in the peas, and cover with the mash. Drizzle with oil, then cook at 180C in the oven for 45 mins. Serve piping hot with a scattering of green chilli.
1 hr 30 mins
6 serving

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