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
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).
After this, we add the minced meat and cook for 5 minutes before adding the pureed Tomato and cooking for another 5 - 10 minutes.
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.
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.
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.
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**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
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.
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
-
Heat Oil in pot. Add Onions. Cook for 10 minutes. Once golden brown and Ginger, Garlic and Green Chilli. Saute for a minute.
-
Add Salt, Chilli Powder, Turmeric Powder, Cumin Powder, Coriander Powder. Cook for 2 minutes adding a splash of water if neeed.
-
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.
-
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.
-
Simmer covered on low until the sauce is thickened (30 - 40 minutes) and spread in a baking dish.
-
Heat the oven to 180C/fan 160C/gas 4.
Mash
-
Dry fry Cumin for 1 minute till fragrant and fold into the mash. Season.
Assemble
-
Add the creamy cumin mashed potato on top of the mince in the casserole dish. Use a fork to create a ridged pattern.
-
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.
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