Indian Spiced Shepherd's Pie
Shepherd's pie with a twist, this is a deliciously comforting combination of cumin and masala spiced mince topped with creamy golden mashed potatoes. You'll never go back to the traditional pie again!
Servings 6 people
Calories 424kcal
Ingredients
For the tomato sauce:
- 4 tablespoon vegetable oil, divided
- 1 tablespoon minced peeled ginger
- 2 cloves garlic, minced
- 1/2 green chili pepper, seeded and diced finely
- 1 teaspoon masala powder
- 1/2 teaspoon paprika
- 1 can tomato sauce (14.5oz or 400 g)
- 1 cup water
- 1 teaspoon cumin seeds
- 1 large onion, finely diced
- 1 red bell pepper, seeded and finely diced
- 1 green chili pepper, whole
- salt and pepper to taste
For the meat:
- 1-2 tablespoon vegetable oil
- 500 g ground beef (1 lb)
- 1 teaspoon seven spices or all spice
- 1 teaspoon honey
- 1/4 cup heavy cream
- 1/2 cup fresh or frozen peas
For the mashed potatoes:
- 700 g potatoes, peeled and cubed into 1/2 inch cubes (1.5 lb)
- 1/4 cup heavy whipping cream
- 2 tablespoon butter (28 g)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg yolk
Instructions
For the potatoes:
- Fill a large saucepan with cold water, add potatoes, place on high heat and cover until water comes to a boil.
- Once boiling, uncover the saucepan and decrease the heat to a simmer. Cook until potatoes are tender and easily crushed with a fork (around 15 minutes). You can continue on to your meat filling while the potatoes are cooking.
- Place the heavy cream and butter in a microwavable bowl, and microwave for around 30 seconds or until warmed through and butter is melted.
- Drain the potatoes into a colander, then return them to the saucepan, and mash them.
- Add the warmed cream and butter mixture, salt and pepper and mash until smooth. Cool mixture slightly and then stir in the egg yolk until well combined.
- Preheat the oven to 200 C (400F).
For the tomato sauce:
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the ginger, garlic and chili pepper and cook until they start to brown, 1-2 minutes.
- Add the garam masala and paprika and cook for a further 30 seconds.
- Add the tomato sauce and 1 cup of water, stir and bring to a boil. Reduce the heat to low and simmer uncovered for 15 minutes.
For the meat filling:
- In another skillet, add 1 to 2 tablespoon oil. Add the cumin seeds and let them sizzle for 10 seconds (watch carefully so they don't burn!), then add the onions and bell pepper and cook until softened and starting to brown about 5 minutes. Add the whole chili pepper and cook for another 2 minutes until starting to soften.
- Add the ground beef and cook until brown, breaking up clumps constantly with a wooden spoon. Add seven spices, and season with salt and pepper.
- Add the prepared tomato sauce to the meat mixture, stir and bring to a boil, then reduce heat to low and simmer until sauce is thickened, about 10 minutes.
- Remove the whole chili pepper, then stir in the honey and heavy whipping cream. Taste for seasoning.
To assemble:
- Place the meat in a layer in an ovenproof dish. Spoon the mashed potato mixture on top, and using a fork, run it over the mashed potatoes to form some decorative lines.
- Bake for 25 minutes or until potatoes have begun to brown and filling is bubbling and hot. You can choose to broil for the last few minutes in the oven to get a more golden brown top if desired.
Notes
The meat filling was adapted from Aarti Sequeira .
The mashed potato topping is from Alton Brown
Nutrition
Calories: 424kcal