• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
  • Recipes
  • Contact Us

Tiffin And Tea logo

menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dinner » Indian

    17th March 2021 Dinner

    Home » Recipes » Dinner » Indian

    Indian Shepherd's Pie

    Sharing is caring!

    55 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    This Indian Shepherd’s Pie is the most delicious, creamy , satisfying, comforting and joyous dish ever!  The filling is rich, the potato is creamy and there is even a slight crunch at the top. I love both the traditional version and the Indian version that is made in Indian households everywhere.

    Indian Shepherd's Pie in a casserole dish with a portion in a plate at the side

    Indian Shepherd’s Pie

    Imagine all the flavour and comfort of Shepherd's Pie but with some warming spicing. That is essentially what this is!

    It makes for the BEST comfort food. Basically it is lamb and veg (optional) that is served with a rich saucy base and creamy buttery mash. What's not to love?

    The difference between Shepherd’s Pie and Cottage Pie

    This is a question that is asked all the time and the simple answer is:

    Shepherd’s Pie is made with lamb;

    Cottage Pie is made with beef.

    How to make Shepherd’s Pie

    FULL INSTRUCTIONS ARE AT THE BOTTOM OF THE PAGE:

    Base - Heat Oil in pot and add Onions. Once golden brown and Ginger, Garlic and Green Chilli. Saute then add powdered Spices. (I added whole spices too and then removed them before layering - this is optional).

    Onions, ginger and garlic in pot with oil

    Ground spices added to pot

    After this, we add the minced meat and cook for 5 minutes before adding the pureed Tomato and cooking for another 5 - 10 minutes.

    Minced meat added to pot

    Tomato added to pot

    Now you can add flour if the sauce is runny and needs thickening. Then add Garam Masala, Curry Powder and dry Fenugreek. You can also add peas at this stage if you like.

    Ground spiced added to pot

    Simmer until the sauce is thickened, then spread in a baking dish.

    Top with creamy cumin mashed potato. Use a fork to create a ridged pattern.  

    Bake in preheated oven for 20 - 25 minutes.

    Potatoes being mashed in a pot

    Butter and potatoes in a pot

    Mashed potato being added on top mixed lamb in casserole dish

    What to serve with Indian Shepherd’s Pie

    Shepherds Pie is best served with Veg such as al dente, salted and lightly spiced (e.g. with Cumin) buttered Peas, Carrots, Mange Tout, finely shredded Cabbage or buttered Leeks.

    Tips for making Indian Shepherd’s Pie

    This is a very simple recipe and therefore there isn't much that can go wrong! Here are my top tips:

    • Cool Meat - To stop the Mash sinking into the meat, allow the meat to cool a little before adding mash.
    • Lump Free Mash - To make your Mash lump free, use a potato ricer to mash the potatoes. Although not essential, it does help ensure that you have a smooth mash.
    • Potatoes - Mash Potato needs a floury fluffy potato. My favourite for this is Desiree but King Edward's and Maris Piper's also work. 

    Variations?

    There are ample ways to make Shepherd's Pie. Some make a sofrito (onion, garlic, carrots and celery sautéed on a low heat until sweet), others just use onions and serve carrots as a side. Some use tomatoes, others don't and use stock only, some add beans, some add a cheesy topping and some skip that entirely, some like stiff mashed potatoes and some like creamy mash. Do whatever works for you!

    Storage and Reheating

    Fridge - Indian Shepherd's Pie keeps well covered in the fridge for up to 3 days. To reheat from the fridge, simply microwave.

    Freezer - It also freezes very well for up to 2 months. To cook from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. 

    more recipes you may enjoy:

    Keema Matar

    Buttermilk Roast Chicken

    Slow Cooked Leg of Lamb

    One Tray Greek Chicken and Potatoes

    Masala Lamb Chops 

    **if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

    Indian Shepherd's Pie in a casserole dish with a portion in a plate at the side
    5 from 1 vote
    Print

    Indian Shepherd's Pie

    This Indian Shepherd’s Pie is the most delicious, creamy , satisfying, comforting and joyous dish ever!  The filling is rich, the potato is creamy and there is even a slight crunch at the top. I love both the traditional version and the Indian version that is made in Indian households everywhere.

    Course Dinner, Lunch
    Cuisine british, Indian, Indian fusion
    Keyword Indian Shepherd's Pie, Shepherd's Pie
    Cook Time 1 hour 45 minutes
    Total Time 1 hour 45 minutes
    Servings 4
    Calories 736 kcal
    Author Safira

    Ingredients

    • 4 tbsp Oil

    Filling

    • 2 Onions Diced
    • 1 ½ inch Ginger Crushed
    • 6 cloves Garlic Crushed
    • 1 tsp Green Chilli Paste
    • 1 - 2 tsp Salt
    • 1 tsp Red Chilli Powder
    • ½ tsp Turmeric Powder
    • 1 ½ tsp Cumin Powder
    • 1 ½ tsp Coriander Powder
    • 2 large Tomatoes Pureed or 200 g Passata
    • 1 tbsp Tomato Puree
    • 500 g Minced Lamb I used Shoulder
    • 200 ml Lamb Stock
    • 1 - 2 tbsp Plain Flour if needed to thicken sauce
    • 1 tsp Garam Masala Powder
    • 2 tsp Curry Powder Like Madras
    • 1 tsp Dry Fenugreek Optional
    • 30 g thawed Peas Optional, I use Petit Pois

    Mash

    • 900 g Potatoes I used Desiree, Peeled and diced
    • 90 g Butter
    • 3 tbsp Milk

    Instructions

    1. Heat Oil in pot. Add Onions. Cook for 10 minutes. Once golden brown and Ginger, Garlic and Green Chilli. Saute for a minute.

    2. Add Salt, Chilli Powder, Turmeric Powder, Cumin Powder, Coriander Powder. Cook for 2 minutes adding a splash of water if neeed.

    3. Add the minced meat and cook for 5 minutes breaking as you go before adding the pureed Tomatoes, Tomato Puree and stock. Cook for another 5 - 10 minutes.

    4. Now you can add flour if the sauce is runny and needs thickening.

    5. Then add Garam Masala, Curry Powder and dry Fenugreek. You can also add peas at this stage if you like.

    6. Simmer covered on low until the sauce is thickened (30 - 40 minutes) and spread in a baking dish.

    7. Heat the oven to 180C/fan 160C/gas 4.

    Mash

    1. Boil the potatoes in salted water for 10-15 mins until tender. Drain then mash with butter and milk. (Optional step - Put through a potato ricer for lump free mash).

    2. Dry fry Cumin for 1 minute till fragrant and fold into the mash. Season.

    Assemble

    1. Add the creamy cumin mashed potato on top of the mince in the casserole dish. Use a fork to create a ridged pattern.  

    2. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges.

    Recipe Notes

    What to serve with Indian Shepherd’s Pie

    Shepherds Pie is best served with Veg such as al dente, salted and lightly spiced (e.g. with Cumin) buttered Peas, Carrots, Mange Tout, finely shredded Cabbage or buttered Leeks.

    Tips for making Indian Shepherd’s Pie

    This is a very simple recipe and therefore there isn't much that can go wrong! Here are my top tips:

    • Cool Meat - To stop the Mash sinking into the meat, allow the meat to cool a little before adding mash.
    • Lump Free Mash - To make your Mash lump free, use a potato ricer to mash the potatoes. Although not essential, it does help ensure that you have a smooth mash.
    • Potatoes - Mash Potato needs a floury fluffy potato. My favourite for this is Desiree but King Edward's and Maris Piper's also work. 

    Variations?

    There are ample ways to make Shepherd's Pie. Some make a sofrito (onion, garlic, carrots and celery sautéed on a low heat until sweet), others just use onions and serve carrots as a side. Some use tomatoes, others don't and use stock only, some add beans, some add a cheesy topping and some skip that entirely, some like stiff mashed potatoes and some like creamy mash. Do whatever works for you!

    Storage and Reheating

    Fridge - Indian Shepherd's Pie keeps well covered in the fridge for up to 3 days. To reheat from the fridge, simply microwave.

    Freezer - It also freezes very well for up to 2 months. To cook from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. 

     

    Nutrition Facts
    Indian Shepherd's Pie
    Amount Per Serving
    Calories 736 Calories from Fat 567
    % Daily Value*
    Fat 63g97%
    Saturated Fat 26g163%
    Trans Fat 1g
    Cholesterol 141mg47%
    Sodium 2065mg90%
    Potassium 710mg20%
    Carbohydrates 20g7%
    Fiber 4g17%
    Sugar 6g7%
    Protein 25g50%
    Vitamin A 1388IU28%
    Vitamin C 19mg23%
    Calcium 110mg11%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to share on stumbleupon (Opens in new window)
    • Click to share on yummy (Opens in new window)

    Related

    More Dinner

    • Scrambled Eggs - Gordon Ramsay and American Style 
    • Moroccan Harira – Chickpea & Lentil Soup with lamb
    • Homemade Chai Masala Powder
    • Rigatoni Al Forno with Béchamel Sauce

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Cake with rose petals scattered around

    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

    More about me →

    Recipes

    DON'T MISS ANY RECIPES

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Featured Recipes

    • The BEST Homemade Dark Chocolate Brownies
    • No bake Milk Chocolate Cheesecake with Oreo Crust 
    • Easy Freezer Friendly Mini Pizzas
    • Caramelised Brown Sugar Carrots

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Blog

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Tiffin and Tea

    55 shares