Lisa Faulkner’s Quick and Easy Bombay Pot Pie Recipe | Lorraine

Lisa Faulkner cooked up this Quick and Easy Bombay Pot Pie Recipe on ITV1’s Lorraine show. Details – and don’t forget to rate this recipe – below!

Lisa Faulkner is spicing up a Shepherd’s Pie with a quick and easy twist on the winter classic to create Bombay Pot Pie.

Broadcast on 24/01/20

Lorraine YouTube Channel

Lisa Faulkner’s Bombay Pot Pie Recipe

Ingredients

• 2 cloves garlic
• 400ml lamb stock
• 1 tsp turmeric
• 2 large onions chopped
• 1tsp Ginger paste or 2cm grated Ginger
• 1x400g tin tomatoes
• 100g frozen peas
• 500g minced lamb *you can use veggie mince if preferred
• 4tbsp chopped coriander leaves.
• 1 tablespoon of mild curry paste (from a jar)
• 8-10 medium potatoes chopped into rough quarters
• 1 tsp turmeric
• Olive oil
• 1 tbsp mild curry paste

Method

For the Filling

1. Heat oil in a pan, add the onions and soften.
2. Add the garlic, ginger, and tomatoes. Cook for 2/3 mins.
3. Add the spice paste and salt.
4. Cook 5/6 mins.
5. Add minced lamb give a good old mix and let it cook 5/10 mins
6. Add peas and mix through.
7. Then add the stock. Cook for about 30 mins. Let it reduce down then place it into a pie dish.

For the Potatoes

1. Place the potatoes in a pan of cold water along with the turmeric and a pinch of salt and bring to the boil.
2. Turn down and simmer for about 15 minutes until tender. Drain and toss together in the curry paste and a little oil.
3. Place the potatoes on top of the lamb mince and bake in a preheated oven at 200C for 30-35 minutes until potatoes are crispy.