A classic, comforting dish with a layer of spicy minced meat and vegetables topped with mashed potatoes to suit the Indian palate. Baked in a casserole or baking dish, it is easy and simple to prepare.
The minced meat layer should be moist which cooks in minutes whereas the potatoes are boiled in a pressure cooker. When warm, the potatoes are passed through a ricer for a creamy mash. I have used Yukon gold potatoes that are available in Canada. They are yellow, buttery and utterly delicious. For regular white potatoes, mix in a couple of egg yolks to give the potato layer a beautiful golden look. Once the meat and potato layers are assembled in a casserole or baking dish, use a fork or a spoon to press a pattern on the mashed potato. The shepherd's pie is baked in an oven for 30 minutes till the top is golden brown and filling bubbly.
This dish can be served as a side dish for a party or special gatherings with the assembling of layers done in advance and baked just before serving. A perfect dish to get the children to eat meat along with vegetables. It's a dish that they enjoy too. Use your choice of meat for the mince and vegetables like carrots, peas, mushrooms, corn kernels, green beans and bell peppers.
Shepherd's pie is technically made only with lamb meat whereas cottage pie is prepared with other meats or vegetables. Many reference books do suggest that the name of the dishes are interchangeable. These dishes were made with leftover Sunday roasts and mashed potatoes.
The minced meat layer should be moist which cooks in minutes whereas the potatoes are boiled in a pressure cooker. When warm, the potatoes are passed through a ricer for a creamy mash. I have used Yukon gold potatoes that are available in Canada. They are yellow, buttery and utterly delicious. For regular white potatoes, mix in a couple of egg yolks to give the potato layer a beautiful golden look. Once the meat and potato layers are assembled in a casserole or baking dish, use a fork or a spoon to press a pattern on the mashed potato. The shepherd's pie is baked in an oven for 30 minutes till the top is golden brown and filling bubbly.
This dish can be served as a side dish for a party or special gatherings with the assembling of layers done in advance and baked just before serving. A perfect dish to get the children to eat meat along with vegetables. It's a dish that they enjoy too. Use your choice of meat for the mince and vegetables like carrots, peas, mushrooms, corn kernels, green beans and bell peppers.
Shepherd's pie is technically made only with lamb meat whereas cottage pie is prepared with other meats or vegetables. Many reference books do suggest that the name of the dishes are interchangeable. These dishes were made with leftover Sunday roasts and mashed potatoes.
Shepherd's Pie
(Serves 6)
Potato Layer
Ingredients:
8 large potatoes
1/2 cup warm milk
2 tablespoons butter
1/2 teaspoon pepper powder
salt
Method:
In a pressure cooker, boil the potatoes with salt and water for two whistles or until cooked. Drain off water and pass potatoes through a ricer. Mix the warm mash with butter, milk and pepper powder. Check for seasoning. (I have used Yukon gold potatoes that are naturally yellow in colour. For regular white potatoes to have a golden look, at this stage, mix in two beaten egg yolks.)
Meat Layer
Ingredients:
1/2 kg minced meat (I have used beef)
1 large or 2 medium onions (chopped)
4 large cloves of garlic
2 green chillies (chopped)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon chilli powder
1 teaspoon cumin powder
1/2 teaspoon clove powder
1 teaspoon cinnamon powder
1 teaspoon pepper powder
1 tablespoon apple cider vinegar or white vinegar
1/2 a bouillon cube
1 tablespoon all purpose flour or maida
1 large carrot (diced into small pieces)
1 cup peas
1 1/2 cups water
2 tablespoons oil
salt
Method:
Heat oil in a pan and sauté onions with garlic. When onions are translucent, add the minced meat, fry till it changes colour and caramelizes, around 10 minutes. Add the flour and mix well followed by the green chillies, spice powders, tomato paste, Worcestershire sauce, bouillon cube, carrots, vinegar and water.
Cover pan, cook till meat cooked through and carrots partially done. Remove from heat and stir in peas. The meat mixture should be moist and glossy not dry.
Preheat oven to 400 F or 200 C.
Assembling
Method:
In a casserole or baking dish, layer the meat mixture at the bottom. Top it with potato mash. Smooth the mash with the back of a spoon and then press a pattern with either a fork or spoon. (I have used a 9.5" x 7.5" x 3" baking dish.)
Place dish on a rimmed baking tray to catch any overflow and bake for 30 minutes until the top is golden brown and filling bubbly.
Remove from oven and brush top with oil or butter for a nice sheen.
Serve warm as a side dish or with some garlic bread.
(Serves 6)
Potato Layer
Ingredients:
8 large potatoes
1/2 cup warm milk
2 tablespoons butter
1/2 teaspoon pepper powder
salt
Method:
In a pressure cooker, boil the potatoes with salt and water for two whistles or until cooked. Drain off water and pass potatoes through a ricer. Mix the warm mash with butter, milk and pepper powder. Check for seasoning. (I have used Yukon gold potatoes that are naturally yellow in colour. For regular white potatoes to have a golden look, at this stage, mix in two beaten egg yolks.)
Meat Layer
Ingredients:
1/2 kg minced meat (I have used beef)
1 large or 2 medium onions (chopped)
4 large cloves of garlic
2 green chillies (chopped)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon chilli powder
1 teaspoon cumin powder
1/2 teaspoon clove powder
1 teaspoon cinnamon powder
1 teaspoon pepper powder
1 tablespoon apple cider vinegar or white vinegar
1/2 a bouillon cube
1 tablespoon all purpose flour or maida
1 large carrot (diced into small pieces)
1 cup peas
1 1/2 cups water
2 tablespoons oil
salt
Method:
Heat oil in a pan and sauté onions with garlic. When onions are translucent, add the minced meat, fry till it changes colour and caramelizes, around 10 minutes. Add the flour and mix well followed by the green chillies, spice powders, tomato paste, Worcestershire sauce, bouillon cube, carrots, vinegar and water.
Cover pan, cook till meat cooked through and carrots partially done. Remove from heat and stir in peas. The meat mixture should be moist and glossy not dry.
Preheat oven to 400 F or 200 C.
Assembling
Method:
In a casserole or baking dish, layer the meat mixture at the bottom. Top it with potato mash. Smooth the mash with the back of a spoon and then press a pattern with either a fork or spoon. (I have used a 9.5" x 7.5" x 3" baking dish.)
Place dish on a rimmed baking tray to catch any overflow and bake for 30 minutes until the top is golden brown and filling bubbly.
Remove from oven and brush top with oil or butter for a nice sheen.
Serve warm as a side dish or with some garlic bread.