Shepherd’s Pie With Mutton Mince

Shepherd’s Pie With Mutton Mince

Type: Non – Vegetarian
Classification: Main Dish
Country of origin: English
Preparation time: 20 minutes
Cooking time: 30 minutes

Mutton mince (Keema) – 250 gms (cooked in pressure cooker for 4 – 5 whistles)
Potatoes (Aloo) – 3 boiled and mashed
Butter (Makhan) – 5-6 tbsp
Tomato (Tamatar) – 1, finely chopped
Vegetable stock – 1 cup
Milk (Doodh) – ½ cupTomato (Tamatar) puree – ½ cup
Green Peas (Matar) – ½ cup
Garlic (Lehsun) – 2 cloves, finely chopped
Onion (Pyaaz) – 1 finely chopped
Salt – ½ tsp or to taste
Ground black pepper (Kali Mirch) – ½ tsp or to taste
Oil – 2 tsp
To Garnish:
Tomato (Tamatar) Slices 2 -3

Method :-
Step 1 – Heat 2 tsp of oil and sauté garlic and onion for 2-3 minutes till they become soft. Add mutton mince and cook for 10 minutes on medium flame.
Step 2 – To the mutton mince, add ½ cup puree and chopped tomato. Pour veg stock. Cook for 5 minutes on low flame to make it slightly dry.
Step 3 – Add peas in the end and salt (as peas cook quickly and add colour to the mutton mince)
Step 4 – Mash potato and add 2 tbsp butter and milk to make a creamy smooth paste. Add salt and pepper and mix well.
Step 5 – In a baking dish, coat remaining butter spread the mutton mince mixture. On top, layer it with mashed potato mixture and with a spatula spread it evenly, so that both layers are visible.
Step 6 – Decorate with sliced tomatoes and bake at 200 degrees for 30 minutes.

Note: To make Veg Stock simply add carrot, celery, 1 potato, an onion and garlic to hot water and boil for an hour. Drain and store in a jug

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