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Bon Appetite..!!!
Indian Shepherd Pie
Shepherd Pie is a classic and I don’t believe in ruining a classic, but improvising a little on a known classic is something I always love doing.
Shepherd’s pie originates from the United Kingdom and was developed accidentally when someone decided to make a pie out of leftover meat with a crust made of potatoes. Since then, the dish has been a household name in rural English areas and is a great dinner item to serve in cold winter nights.
My dish is a reminiscence of the same, just that I added a little Indian touch to it .
I have used chicken instead of lamb, and have used Indian herbs n spices to make it my own . This is a great choice for dinner and is an entree on its own , you don’t need any sides like rice/ bread with it.
Most importantly Rihaan loved it and ate a full plate, makes all us Dads happy isn’t it .. 😀😀 in fact he said “I love Shepherds Pie” which is an exaggeration as the next line was “btw what is a shepherds pie” 🤪🤪
Make some shepherds pie and stay warm ..!!!!
Cuisine – Indian , Scottish
Course – Main Course, Entree
Keywords- shepherd pie,Pie, Scottish Food, Spicy, Tasty, Recipe, Cooking
Prep – 15 mins
Cooking – 45 mins
Ingredients:
8 potatoes
Salt to taste
Pepper to taste
1 Egg
Olive oil
6 Curry leaves
1/5 Of an onion chopped small
7 Carrots diced thin
4 Garlic pods
3 Tablespoon of half and half cream
½ lb chicken breasts
2 Teaspoons of garam masala
1 Teaspoon of cumin powder
1 Teaspoon of kashmiri red chili
1 Teaspoon of coriander powder
1.5 Cups of all-purpose flour
Some corns
Handful of peas
Some purple cabbage chopped thin
Puree from 2 tomatoes
Some fresh cilantro leaves
Pinch of thyme
Pinch of rosemary
½ Teaspoon of coriander seeds
RECIPE :
Mashed potatoes -
1. Boil the potatoes, Add salt and pepper and little half and half, one egg yolk and mash them together.
Filling -
2. In light olive oil sauté , curry leaves , onions, carrots and garlic pods for four minutes.
3. Add the chicken and sauté for 7-10 mins .
4. Add garam masala, cumin powder , kashmiri red chili , coriander powder in the pan and sauté for 2 minutes .
5. Add all-purpose flour in and mix to coat the chicken for 2 mins.
6. Add some corns, peas, and cabbage (I used the purple one)
7. Add tomato purée, cilantro leaves , some thyme , rosemary , coriander seeds , salt and pepper , mix well and close the stove.
Pie -
8. Pour the filling in the base of a baking tray , pour the mashed potatoes on top and cover the whole filling . Use a spoon or a spatula to make them even , ensure the corners are covered totally .
9. Preheat the oven and bake for 15 mins at 390 degrees. Check and make sure you take out the pot when the potatoes look brown in color.
You can also broil at the end for 3 mins with some cheese on top to make it more cheesy:)
