Shepherd’s Pie with Potato Cakes
Why Meat Co shares this plant-based recipe featuring the Aussie icon – the potato cake – sure to ...
2 tbsp olive oil
1 onion, finely chopped
1 whole lemongrass stalk, both ends removed
1 garlic clove, crushed
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L chicken or vegetable stock
½ cup cream (or coconut cream)
3 tsp Green Thai Curry Paste
Fresh coriander leaves for garnish
Heat oil in a large saucepan over low heat, add onion cook for 2-3 minutes, until softened but not coloured. Add garlic stirring, for 30 seconds. Add lemongrass, pumpkin, potato and stock and bring to the boil.
Turn heat to low, cover and simmer for 30 minutes or until softened. Allow to cool slightly.
Remove lemongrass stalk. Then blend and add Thai curry paste and cream to taste. To serve decorate with coriander leaves.