Fusion Recipe: Laksa Shepherd's Pie

 

The Festive Laksa Shepherd's Pie

This Laksa Shepherd's Pie is a wonderfully comforting and exotic twist on a British classic, perfect for a warming Christmas celebration. It reimagines the hearty minced lamb filling with the aromatic, spicy, and coconut-rich flavours of a Malaysian Laksa curry, crowned with a vibrant sweet potato and potato mash. This dish offers a delightful balance of familiar comfort and exciting, complex spices, making it a unique and memorable centrepiece that brings a touch of tropical warmth to your festive table.

Laksa Shepherd's Pie Recipe

Yields: 6-8 servings

Prep time: 40 minutes

Cook time: 1 hour 15 minutes

Ingredients

Component	Ingredient	Quantity	Notes
Laksa Lamb Filling	Lamb Mince (Ground Lamb)	750 g	Or beef mince, if preferred.
	Laksa Paste (store-bought or homemade)	4 tbsp	Use a good quality, fragrant paste.
	Coconut Milk	400 ml can	Full-fat for richness.
	Chicken or Vegetable Stock	200 ml
	Fish Sauce	1 tbsp	For umami depth.
	Brown Sugar	1 tsp	To balance the spice.
	Kaffir Lime Leaves	2-3, crushed	For aromatic citrus notes.
	Lemongrass Stalk	1, bruised	Remove before serving.
	Fresh Ginger	1  tbsp	Grated or finely minced.
	Garlic	3 cloves, minced
	Onion	1 large, finely chopped
	Carrot	1 medium, finely diced
	Red Bell Pepper	1, finely diced
	Vegetable Oil	2 tbsp	For sautéing.
Sweet Potato & Potato Topping	Sweet Potatoes	500 g	Peeled and chopped.
	Potatoes (e.g., Maris Piper, Russet)	500 g	Peeled and chopped.
	Butter	50 g
	Milk	50 ml	Warm, for creamy mash.
	Salt & Black Pepper	To taste
Garnish (Optional)	Fresh Coriander	Handful, chopped
	Crispy Fried Shallots	2 tbsp	For texture.
	Red Chillies	1, sliced	For a pop of colour and heat.

Instructions & Method

1. Prepare the Laksa Lamb Filling

1. Sauté Aromatics: Heat vegetable oil in a large, oven-safe pan or casserole dish over medium heat. Add the chopped onion, garlic, ginger, carrot, and red bell pepper. Sauté for 5-7 minutes until softened.
2. Brown Lamb: Increase heat to medium-high, add the lamb mince, and brown it thoroughly, breaking it up with a spoon. Drain any excess fat.
3. Add Laksa Paste: Stir in the Laksa paste and cook for 2-3 minutes until fragrant.
4. Simmer: Pour in the coconut milk, chicken stock, fish sauce, and brown sugar. Add the bruised lemongrass stalk and kaffir lime leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, stirring occasionally, until the sauce has thickened and the lamb is tender.
5. Adjust Seasoning: Remove the lemongrass and kaffir lime leaves. Taste and adjust seasoning as needed. The filling should be rich, spicy, and flavourful.

2. Prepare the Sweet Potato & Potato Topping

1. Boil Vegetables: While the filling simmers, place the chopped sweet potatoes and potatoes in a large pot. Cover with cold salted water, bring to a boil, and cook for 15-20 minutes until very tender.
2. Mash: Drain the cooked vegetables thoroughly. Return them to the hot pot. Add butter and warm milk. Mash until smooth and creamy. Season with salt and black pepper to taste.

3. Assemble and Bake the Pie

1. Preheat Oven: Preheat your oven to 190 degree C (375 degree F) / Fan 170 degree C / Gas Mark 5.
2. Top: Spoon the creamy sweet potato and potato mash over the Laksa lamb filling, spreading it evenly to cover the entire surface. Use a fork to create decorative ridges, which will crisp up nicely in the oven.
3. Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling hot around the edges.
4. Rest: Remove from the oven and let it rest for 5-10 minutes before serving.

4. Garnish and Serve

1. Garnish: Just before serving, sprinkle with fresh coriander, crispy fried shallots, and sliced red chillies if desired.
2. Serve: Serve hot as a hearty main course.

Chef's Tips

• Laksa Paste Quality: The flavour of your pie heavily relies on the Laksa paste. Invest in a good quality, authentic one, or make your own for the best results.
• Spice Level: Adjust the amount of Laksa paste according to your preferred spice level. You can add a little chilli padi (bird's eye chilli) to the filling for an extra kick if you like it very spicy.
• Meat Options: While lamb is traditional for Shepherd's Pie, feel free to use beef mince for a "Laksa Cottage Pie" or a mix of lamb and beef.
• Creamy Mash: For an extra creamy mash, you can add a tablespoon of coconut cream to the mash mixture.
• Make Ahead: You can assemble the entire pie (without baking) up to a day in advance. Cover and refrigerate, then bake as per instructions, adding an extra 10-15 minutes to the baking time if cooking from cold.
• Festive Presentation: Serve in a rustic earthenware dish for a cosy Christmas feel. A sprig of holly on the side of the serving dish can add to the festive cheer.