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Desi Shepherd's Pie
- By India Food NetworkLoading...
- | 23 Dec 2012 10:58 AM GMT
Method
- Take a pan and add the kheema (mince mutton)
- Add the garlic, ginger and chilli paste
- Add the coriander and mint paste
- Add ½ tsp of haldi (turmeric powder)
- Add ½ cup water
- Mix/ rub the masala into the meat
- Steam the kheema (mince mutton) medium flame for 15-20 mins
- Heat a deep frying pan/ kadai on a medium flame
- Add 2 tbsp of ghee (clarified butter)
- Add the finely chopped onions
- Stir well
- Add garam masala into the onions
- Stir well
- Check kheema (mince mutton), if done turn off the flame
- Add the steamed kheema (mince mutton) into the onions
- Stir well
- Cover the kadai/ deep frying pan and let it cook for 5-10 mins
- Preheat the oven for 20mins at 180 degree celsius
- Add salt as per taste
- Mix well
- Transfer the mixture into the pie dish
- Flatten the layer of the mixture in the dish
- Grate the boiled potatoes on to the cooked kheema (mince mutton)
- Evenly spread the grated potatoes over the kheema (mince mutton)
- Add ghee (clarified butter) onto the desi shepherd’s pie
- Bake the shepherd’s pie in the over for 25 mins
- The pie is ready to serve
India Food Network
Learn simple, easy-to-follow recipes from India's best home chefs, and explore fascinating stories about regional food.
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