Shepard’s Pie

There is no tastier combination than meat and potatoes – in any form. This recipe is a derivation from the classic preparation using meat and potatoes. Filling, tasty, and perfect either on the side or as main course.

5  medium sized potatoes – boiled.
500 grams kheema/minced meat
2 cloves
2 cardamoms
1 large onion, chopped
1 tbsp coriander powder
1 tbsp chilli powder
1 tsp cumin powder
1 tbsp oil

Heat ghee or oil in a vessel. Add whole garam masalas to it. Add chopped onions and fry till translucent. Add minced meat. Spice it with coriander powder, red chilli powder, and cumin powder. Add chopped coriander. Now add two cups of water. When the meat is cooked, drain the meat and keep stock aside.

In another bowl, mash potatoes. Pour the stock over the mashed potatoes little by little, stirring simultaneously. The potatoes should absorb the water. Be careful not to make the potatoes too soggy.

Grease a casserole dish with some oil. Layer the dish with half of the mashed potatoes. Make a second layer of minced meat. Layer it again with potatoes. You can top your dish with bread crumbs. Put it in the convection oven for 30 mins.

Your Shepherd’s pie is ready.