Indian Keema Shepherd's Pie
Rated 5.0 stars by 1 users
Cuisine
Indian, British
Author:
Tiffin and Tea
Servings
4
Prep Time
45 minutes
Cook Time
45 minutes
This delicious Indian-inspired shepherds pie with a spicy mashed potato topping is a perfect pairing of English comfort food and Indian spices.
Ingredients
- 4 tbsp Oil
- 2 Onions (Diced)
-
2 tablespoons Ginger-Garlic Paste
- 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)
- 900 g Potatoes (I used Desiree, Peeled and diced)
- 90 g Butter
- 3 tbsp Milk
Directions
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.
For the mash, 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).
Dry fry Cumin for 1 minute till fragrant and fold into the mash. Season.
Assemble the pieces. 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.
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