YET another take on Shepherd's Pie!!!
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YET another take on Shepherd's Pie!!!

I know, I know... there's already SO many versions of shepherd's pie out there... I think close to 20 here on cucumbertown itself! Each version unique in it's own way... and each version yummy n comforting nonetheless! :) I've made this one slightly different with the addition of mushrooms and chilly flakes, to give it a tad bit more zip n zing!

Nirmala Prem

Ingredients

10-serving
  1. 2 tablespoons Butter
  2. 2 tablespoons oilve oil
  3. 4 cloves garlic
  4. 1/2 teaspoon chilly red flakes
  5. 1 number white onion
  6. 500 grams lamb minced
  7. 1/4 cup peas frozen , thawed
  8. 1 number carrot , coarsely grated
  9. 1 number celery stick , coarsely grated
  10. quartered 2 cup button mushrooms ,
  11. 1/4 cup ketchup
  12. 2 tablespoons tomato paste
  13. 1/4 teaspoon thyme dried
  14. 1/8 teaspoon rosemary dried
  15. 1/4 teaspoon oregano dried
  16. to taste salt
  17. to taste pepper
  18. 5 numbers potatoes Boiled
  19. 1/4 cup milk
  20. 1/4 butter stick
  21. to taste garlic salt
  22. to taste pepper
  23. 1/8 teaspoon onion powder

Method

60 mins
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    To make the meat filling, heat the butter and olive oil in a large pan.

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    Add the chopped garlic and red chilly flakes and sauté.

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    Add the chopped white onion and sauté till translucent.

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    Add the minced lamb (preferably lean mince) and break it up in the pan. Cook till evenly browned.

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    Add in the mushrooms, peas, carrots and celery. Mix well to combine. The veggies will release their liquids into the pan. Cook them off over medium heat.

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    Add the ketchup and tomato paste and mix well.

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    Add the dried herbs, salt and enough pepper to season well (don't skimp on the pepper!).

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    Place the hot filling in the base of an oven proof dish (large enough to hold all of it in) and set aside to cool.

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    Meanwhile, preheat the oven to 180 °C.

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    While the oven is pre-heating, mash the potatoes with the milk, butter, garlic salt, pepper and onion powder. You can add more milk if you like. Mash it well till it's soft and velvety.

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    The meat filling should now be relatively cool. You might notice that the filling will have almost set into a firm, solid layer. This is good.

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    Pile the mash over the filling and smooth it over till the edges of the dish are completely sealed.

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    Make a decorative pattern of some sort over the mash (I made fish scales).

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    Bake in the pre-heated oven for around 15 minutes. Then set the oven to broil and bake for a further 5 - 7 minutes, till the top is nice and golden brown.

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    Let rest for 5 minutes before serving.

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