Desi Shepherd's Pie
A flavorful twist on the classic Shepherd's Pie, this recipe uses Indian spices and ingredients for extra warmth and comfort. The dish features seasoned minced lamb or beef cooked 'Desi style' with ginger, garlic, turmeric, cardamom, cinnamon, and more, layered with creamy mashed potatoes enhanced by turmeric or curry powder and baked until golden and crispy. Optional additions like kidney beans and sweet potatoes add extra heartiness. The pie is topped with cheese and olive oil for a rich, savory crust, making it perfect for cozy meals and delicious leftovers.
Ingredients 24
Ingredients For The Mince
1 1⁄2 tbsp olive oil
2 tsp ginger garlic paste
1 onion, finely chopped
2 tomatoes, finely chopped
2 carrots, cubed
1 cup french beans, cut, optional
1 cup frozen peas
1 can kidney beans, drained, optional
750 g ground lamb
1⁄4 cup tomato paste
3 dried bay leaves
1 cinnamon stick
3 green cardamoms
2 tsp red chilli powder
1 tsp turmeric powder
2 tsp coriander powder
salt, to taste
Ingredients For The Mashed Potatoes
1.2 kg potatoes, boiled and mashed
2⁄3 cup milk, whole or low fat
2 tbsp butter
salt, to taste
1 tsp turmeric powder
For The Crust
2 ‒ 3 tbsp grated cheese
2 tbsp olive oil
chopped parsley, for garnish
black pepper, to taste
1⁄2 cup water, if needed
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Method 9
Heat in a large skillet over medium-high heat. Add the , , , , and , and cook until softened.
Add the and cook, breaking it up as you go, until browned.
Add the and , mix well, then add the , , and . Cook for 5 minutes on a low flame.
Add the , , and and mix well.
Cook for 45 minutes, stirring occasionally, until it reduces to a thick gravy consistency. Resist the urge to add if you can. Should you feel that the meat is sticking to the pan, you can add 1/2 cup of water.
Add salt and pepper, taste, then add more if you like. Transfer the filling to a 1.5-litre pie-baking dish. Stir through . Cover and cool.
Put the mashed in a bowl, add the and mash until melted. Warm the and add it to the potatoes along with the , salt, and pepper. Mash until it's soft and smooth (i.e., spreadable consistency, but not sloppy), adjusting with a touch more milk if required.
Spread the mash onto the pie and use a fork to draw squiggles over the surface. Sprinkle with and drizzle with .
Bake for 30–40 minutes or until deep golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot. Stand for 5 minutes before serving, garnished with fresh parsley or coriander if desired.
