Desi Shepherd's Pie


  • 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

India Food Network

Learn simple, easy-to-follow recipes from India's best home chefs, and explore fascinating stories about regional food.

    Next Story