Indian Style Shepherds Pie Recipe
Servings: 6 servings
Calories: 405 kcal
This delicious Indian-inspired shepherds pie with a spicy mashed potato topping is a perfect pairing of English comfort food and Indian spices.
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Ingredients
Ground Meat Filling
- 1 tablespoon vegetable oil
- 1 ½ cups onions chopped
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced or grated
- ½ jalapeno pepper or serrano pepper, chopped
- 2 tablespoon tomato paste
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri chili powder
- ¼ teaspoon fennel powder
- ½ teaspoon black pepper powder
- 1 teaspoon salt
- 1 ¼ lb ground beef 90% lean - or ground lamb (557 grams)
- 12 oz frozen peas (340 grams)
- ½ teaspoon garam masala (Try my homemade garam masala)
- ¼ cup cilantro chopped
Potato Topping
- 1 tablespoon vegetable oil
- ½ cup onion finely chopped
- 2 teaspoon garlic minced
- 1 teaspoon ginger minced or grated
- ½ jalapeno pepper or serrano pepper, chopped
- ¼ teaspoon turmeric powder
- ¼ teaspoon Kashmiri chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
- 1 ½ lbs Yukon gold potatoes or russet potatoes (680 grams) - peeled and cut into 1 ½ inch cubes
- 2 tablespoon heavy cream or to taste (optional)
- 1 tablespoon butter cut into small cubes
Instructions
Ground Meat Filling
- Heat 1 tablespoon oil over medium-high heat in a large saucepan or dutch oven.
- When oil is very hot, add onion, garlic, ginger, and green chili; fry well until deep golden brown. Lower the heat if necessary, to make sure onions caramelize and don’t burn. Stir frequently.
- Add tomato paste mixed with a tablespoon of water or broth and fry, stirring frequently.
- Cook until the oil separates and the mixture becomes paste-like, about 5 minutes. If the mixture starts sticking to the bottom of the pan, add a bit of hot water to deglaze. Reduce heat to medium low.
- Stir in coriander, cumin, turmeric, chili powder, fennel powder (if using), black pepper, salt. Saute briefly till fragrant, about 20 seconds.
- Increase heat to medium-high and add beef. Saute the beef until the beef is no longer pink. If needed, stir in a few tablespoons of hot water to keep the food from burning or sticking to the bottom.
- Add the frozen peas, lower heat to medium low, cover, and simmer for 10 minutes.
- Stir in garam masala and heat through.
- Remove from heat and stir in chopped cilantro.
Potato Topping
- Heat 1 tablespoon oil over medium-high heat in a small saucepan.
- When the oil is very hot, add the onion, garlic, ginger, and chili pepper. Saute until the onions are softened. Lower the heat to medium-low.
- Stir in the turmeric, chili powder, salt, and black pepper. Saute briefly till fragrant, about 20 seconds. Set aside.
- To cook the potatoes in the Instant Pot: Add 1 cup water to the Instant Pot. Place a steamer basket in the Instant Pot, and add the potatoes to the basket. Close the lid and pressure cook on high pressure for 5 minutes with a 10 minute natural release.
- To cook the potatoes on the stove: Add them to a large saucepan and add enough cold water to cover them by an inch. Heat the pan on high heat and bring to a boil. Reduce the heat to medium and cook for about 15 minutes or until the potatoes are fork tender. Drain the potatoes.
- Place the potatoes in a large bowl and mash the potatoes with a potato masher until smooth, or use a potato ricer.
- Add the reserved spices to the potatoes and mix well. Add 1 to 2 tablespoons of cream (or butter) if the potatoes are too thick.
Assemble the Dish
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Spread the meat mixture in a large casserole dish. Spread the potatoes over the meat in an even layer. Use a large enough dish to make sure the meat doesn't overflow.
- Using a fork, make swirly designs on the potatoes to create texture and allow the potatoes to brown in parts. Dot the potatoes with the butter.
- Bake for 25 to 30 minutes or just until the potatoes begin to brown. Transfer to a cooling rack for at least 10 minutes before serving. See Note 1.
Notes
- Note 1: Place the dish on a baking sheet to prevent the meat from bubbling up and dripping.
Nutrition
Serving: 1 tablespoon | Calories: 405 kcal | Carbohydrates: 31 g | Protein: 24 g | Fat: 20 g | Saturated Fat: 7 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 3 g | Cholesterol: 73 mg | Sodium: 783 mg | Fiber: 6 g | Sugar: 7 g
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