Indian Shepherd's Pie
Indian Shepherd's Pie
Try this quick and easy Indian Shepherd's pie recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 55 minutes
  • Yield 10 servings
  • 4 cups leftover mashed potatoes
  • ½ to 1 cup hot water
  • 3 tablespoons butter
  • 1 teaspoon ajwain
  • ½ cup milk
  • 2 tablespoons yogurt
  • A pinch of salt
  • 3 tablespoons grapeseed oil
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 3 stalks celery, thinly sliced
  • 1 teaspoon ajwain seeds
  • 1 tablespoon garam masala
  • 1 tablespoon Italian mixed herbs (dried basil, dried oregano, dried thyme)
  • A pinch of salt
  • 454 grams ground beef
  • 1 cup crushed tomatoes
  • 2 teaspoons smoked paprika
  1. Preheat oven to 350°F
  2. Place a large pot over medium-low heat
  3. Add leftover potatoes and water and stir with a wooden spoon until the potatoes begin to soften and get hot, 3 to 5 minutes
  4. Add the butter, ajwain, milk, yogurt and salt and stir well until the mixture is smooth. Set aside
  5. Place a large skillet over medium heat and add oil. When it is hot, add onion, garlic and ginger and cook until onion is soft and translucent, about 3 minutes
  6. Add celery and stir and then add the spices and cook for about 30 seconds
  7. Stir in the ground beef, stir and let it cook through, about 5 minutes
  8. Add the crushed tomatoes and water and then stir in the cooked lentils and let simmer for 5 minutes
  9. Pour into a 9” x 13” baking dish and sprinkle with the mozzarella
  10. Spread the mashed potatoes evenly over the top and sprinkle with paprika. Bake for 30 minutes, until it is bubbling and hot

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