Indian Shepherd's Pie
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 this Indian version that is made in many Indian households!
Ingredients
- 2 tablespoon Oil
- 2 tablespoon Ghee
Filling
- 1 Onion Diced
- 1 tablespoon Ginger Paste
- 6 cloves Garlic Crushed
- 1 teaspoon Green Chilli Paste
- 1 - 2 teaspoon Salt
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 ½ teaspoon Cumin Powder
- 1 ½ teaspoon Coriander Powder
- 500 g Minced Lamb I used Shoulder
- 2 large Tomatoes Pureed or 200 g Passata
- 1 tablespoon Tomato Puree
- 200 ml Lamb Stock
- 1 - 2 tablespoon Plain Flour if needed to thicken sauce
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Madras Curry Powder Optional
- 30 g Peas Thawed, Optional, I use Petit Pois
Mash
- 900 g Potatoes I used Desiree, Peeled and diced
- 90 g Butter
- 3 tablespoon Milk
- ¼ teaspoon Cumin Powder
Instructions
- Heat Oil and Ghee in pot. Add Onions. Cook for 10 minutes or till golden. 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 and Curry Powder. 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
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.
Notes
What to serve with Indian Shepherd’s Pie
Shepherds Pie is best served with Veg. Here are some suggestions:- A dente, salted and lightly spiced buttered Peas, Carrots, Mange Tout.
- Finely shredded Cabbage.
- 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. Leftover Mash - You can use Leftover Mash in this recipe for a quicker option. 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, King Edward’s or Maris Piper's. Or use Yukon Gold in America.Variations
There are ample ways to make Shepherd's Pie. Here are some suggestions: Omit Ghee - Ghee can be replaced with additional Oil. Ghee does add flavour though! Make a sofrito - Saute diced onion, garlic, carrots and celery sautéed on a low heat at the beginning for the base. Add a Cheese topping - Cheese makes everything better. Add a sprinkling of Cheddar or Red Leicester Cheese for added flavour.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
Calories: 736kcalCarbohydrates: 20gProtein: 25gFat: 63gSaturated Fat: 26gTrans Fat: 1gCholesterol: 141mgSodium: 2065mgPotassium: 710mgFiber: 4gSugar: 6gVitamin A: 1388IUVitamin C: 19mgCalcium: 110mgIron: 4mg
Tried this recipe?Let us know how it was!
