Shephered’s Pie

Prep: 20 minutes | Cook: 45 minutes | Servings: 2

Ingredients

For the Keema

1 tsp Oil

4-5 Garlic, crushed

½ cup Onions, finely chopped

1 Carrot, diced

500 gms Lamb Mince

1 tbsp Tomato Puree

1 tsp Thyme Leaves

¼ cup Stock

1 tsp Worcestershire Sauce

¼ cup Peas

Salt to taste

1 tsp Black Pepper

1 tsp Red Chilli Flakes

1 tbsp Coriander leaves

Thyme Sprigs to garnish

For Mashed Potatoes

2 Potatoes, diced

1 egg yolk

Salt to taste

1 tbsp Butter

¼ cup Fresh Cream

 Method

  • In a heavy bottom pan, fill water and add potatoes to boil until mash consistency.
  • Heat oil in a pan, add oil, crushed garlic and cook until raw smell goes off.
  • Add onions and cook until translucent. Then add carrots and cook for another minute.
  • Now add lamb mince, break it through and cook till half done (keep stiring in between).
  • To avoid any lumps, mash the keema very lightly with the help of a potato masher.
  • Then add tomato puree, thyme leaves and stock, give it nice stir.
  • Add Worcestershire sauce and peas, let it cook for another 2 minutes or until moisture releases.
  • Then add salt, black pepper, chilli flakes and coriander leaves, give it a last mix and keep aside for further use.
  • Now drain the water from the potatoes and mash them with the help of a potato masher.
  • Add egg yolk and immediately mix it well.
  • Then add salt and butter and give it a good mix until smooth.
  • Then add cream and give it a last mix.
  • Pour the mashed potatoes in a piping bag and keep aside for further use.
  • Now pour the lamb mince in a bowl and swirl the mashed potatoes on top of it.
  • Bake in a preheated oven for around 30-35 minutes at 180-200*C or until potatoes turn golden.
  • Garnish with thyme sprig and roasted udad dal papad.

 

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