INGREDIENTS: For Filling
1.5lb Lean Ground Lamb or Beef
1 large onion finely chopped
2 cloves garlic finely minced
2 carrots cubes and par-boiled
1 cup frozen peas & corn
1/2 cup milk or half and half
1/4 cup beef stock (optional)
2 teaspoon dried sage
1 teaspoon fresh or dried rosemary
1 teaspoon fresh or dried thyme
1 tablespoon worcestershire sauce
1/2 tablespoon ketchup
1 tablespoon tomato paste
salt and black pepper to taste
fresh chopped parsley
1 teaspoon Kissan Garam Masala
INGREDIENTS: For the Topping
2 1/2 cups prepared mash potatoes
3/4 cup panko bread crumbs
1 cup grated sharp cheddar cheese
fresh chopped parsley to garnish
Before you begin prepping the filling, go ahead and make 2 and 1/2 cups of mash potatoes.
Any recipe you have works just fine. I love mine with just butter, milk, and salt. Set that aside to use later on.
Preheat oven to 375 F
In a large frying pan brown your preferred meat into a fine crumble on medium high.
(you may not need any oil as the meat will release some fat as it cooks)
To the meat add the onions, garlic and all the dry herbs (sage, rosemary, thyme salt and black pepper)
Let the mixture heat through until the onions become translucent and you can begin to smell all the lovely herbs.
Add the carrots and frozen peas, corn and the worcestershire sauce, tomato paste and the Ketchup. Mix well and bring to a light simmer.
As soon as you see that the oil has started to separate from the meat, add the milk or half & half. If you find that the mixtures is a little to thick, you can go ahead and add some beef stock a little at a time ( I prefer to use the low sodium kind to control the saltiness myself)
Add in the garam masala, cover and cook on medium for 15 minutes, being sure to stir occasionally.
Once done turn off the heat and add in the fresh parsley, so it doesn't loose its vibrant green color.
In an oven safe shallow dish, layer in the meat mixture and smooth out making sure all the edges are covered
Cover the meat mixture with the prepared mash potatoes.
Sprinkle the panko bread crumbs all over the mash.
Top the Bread crumbs with the grated cheddar cheese and parsley.
Bake uncovered for 15-20 minutes (or until you see the meat is bubbling around the edges and the crust has turned golden brown)
That's it, your shepherds pie is ready to be served. My family loves this dish with boiled broccoli and a nice rich gravy.
But it tastes amazing on its own. The garam masala gives the pie a lovely little kick that is so pleasant and subtle.
Trust me you will not have any leftovers.
***If you happen to make it and like it...please snap a quick picture on post it on Instagram tag me in it #nina_cocina
I would love to see your creations. I will repost and tag your picture on my IG account and right here on my blog.