Indian Shepherds Pie Recipes

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INDIAN-SPICED SHEPHERD'S PIE



Indian-spiced shepherd's pie image

A low-fat, superhealthy shepherd's pie that can be popped in the freezer or enjoyed on the day

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 1h5m

Number Of Ingredients 10

500g pack lean minced lamb
1 onion , chopped
2 carrots , diced
2 tbsp garam masala
200ml hot stock (lamb, beef or chicken)
200g frozen peas
800g potatoes , diced
1 tsp turmeric
small bunch coriander , roughly chopped
juice half lemon , plus wedges to serve

Steps:

  • In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins. Add the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
  • Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander - try not to break up the potatoes too much.
  • Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.

Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.44 milligram of sodium

INDIAN SHEPHERD'S PIE



Indian Shepherd's Pie image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 19

4 cups leftover mashed potatoes
1/2 to 1 cup hot water
1/2 cup milk
3 tablespoons butter
2 tablespoons plain yogurt
2 teaspoons ajwain
Salt
3 tablespoons grapeseed oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 onion, chopped
3 stalks celery, thinly sliced
1 tablespoon garam masala
1 tablespoon Italian mixed herbs (dried basil, dried oregano, dried thyme)
1 pound ground beef
1 cup crushed tomatoes
2 cups cooked brown lentils
1 cup grated mozzarella
2 teaspoons smoked paprika

Steps:

  • Preheat the oven to 350 degrees F.
  • Place a large pot over medium-low heat. Add the leftover potatoes and hot water and stir with a wooden spoon until the potatoes begin to soften and get hot, 3 to 5 minutes. Add the milk, butter, yogurt, 1 teaspoon ajwain and a pinch of salt and stir well until the mixture is smooth. Set aside.
  • Place a large skillet over medium heat and add the oil. When it is hot, add the garlic, ginger and onions, and cook until the onions are soft and translucent, about 3 minutes. Add the celery and stir, and then add the garam masala, Italian mixed herbs, the remaining 1 teaspoon ajwain seeds and a pinch of salt, and cook for about 30 seconds. Stir in the ground beef, stir and let it cook through, about 5 minutes. Add the crushed tomatoes and 1/2 cup water, and then stir in the cooked lentils and simmer for 5 minutes. Pour into a 9 by 13-inch baking dish and sprinkle with the mozzarella. Spread the mashed potatoes evenly over the top and sprinkle with the paprika. Bake until it is bubbling and hot, about 30 minutes.

TRADITIONAL SHEPHERD'S PIE



Traditional Shepherd's Pie image

This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.

Provided by NicoleMcmom

Time 1h25m

Yield 8

Number Of Ingredients 22

3 pounds Yukon Gold potatoes
1 tablespoon kosher salt
¼ cup milk
3 tablespoons salted butter, divided
1 cup shredded white Cheddar cheese
¼ cup sour cream
1 large egg yolk
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 pound ground lamb
1 pound ground beef sirloin
3 tablespoons all-purpose flour
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 cup beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup frozen green peas
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
  • Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
  • Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
  • Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
  • Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g

WEST INDIES SHEPHERD'S PIE



West Indies Shepherd's Pie image

Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.

Provided by Brigid Washington

Categories     Potato     Garlic     Milk/Cream     Butter     Pepper     Chicken     Green Onion/Scallion     Lime     Chile Pepper     Bitters     Onion     Tomato     Carrot     Ginger     Thyme     Cheddar

Yield 4 servings

Number Of Ingredients 24

Potatoes
2 lb. Yukon Gold potatoes, scrubbed, cut into 2" pieces
1 tsp. kosher salt, plus more
4 garlic cloves, finely chopped
½ cup whole milk
4 Tbsp. unsalted butter
¼ tsp. coarsely ground black pepper
Filling and assembly
1 lb. ground chicken
3 scallions, thinly sliced
Zest of 1 lime
½ habanero chile, seeds removed, finely chopped
1 Tbsp. Angostura bitters
1½ tsp. kosher salt
½ tsp. coarsely ground black pepper
2 Tbsp. vegetable oil
1 medium sweet onion (such as Vidalia, Walla Walla, or Maui), finely chopped
8 large garlic cloves, finely chopped
1 medium tomato, coarsely chopped
2 medium carrots, peeled, finely chopped
1 1" piece ginger, peeled, finely chopped
¼ cup ketchup
1 Tbsp. chopped thyme
2 oz. white cheddar cheese, coarsely grated (about ½ cup)

Steps:

  • Potatoes
  • Place potatoes in a large pot and pour in water to cover by 1"; season generously with salt. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes.
  • Drain potatoes and return to pot. Add garlic, milk, butter, pepper, and 1 tsp. salt. Using a potato masher or pastry cutter, mash potatoes until smooth. Cover and set aside.
  • Filling and assembly
  • While potatoes are cooking, mix chicken, scallions, lime zest, habanero, bitters, salt, and pepper in a medium bowl with a fork to combine. Let sit 10 minutes.
  • Preheat oven to 375°. Heat oil in a large skillet with a lid over medium. Add chicken mixture and cook, breaking up with a wooden spoon and stirring often, until no longer pink, about 4 minutes. Add onion and garlic and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in tomato, carrots, ginger, ketchup, thyme, and 1 cup water. Bring to a simmer, then cover and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until filling is thickened slightly and carrots are softened, 10-12 minutes.
  • Transfer filling to a 3-qt. baking dish and spread into an even layer. Spoon reserved mashed potatoes over and smooth into an even layer; sprinkle cheese on top. Bake shepherd's pie until filling is bubbling around the edges and cheese is melted, about 20 minutes.
  • Heat broiler. Broil pie until cheese is beginning to brown, about 4 minutes. Let sit 10 minutes before serving.

INDIAN SHEPHERD'S PIE



Indian Shepherd's Pie image

A fabulously fresh and zesty Indian version of a rather dull UK staple. Indian food is very popular in the UK, and this is a lovely cross-over dish that combines elements from two different cooking traditions which have a long association through the British Raj. I first read a recipe for something similar a couple of years ago in the UK newspaper, the Independent, written by journalist Yasmin Alibhai-Brown. I no longer have the newspaper cutting, so my rendition may not be exact, but this is the version I now make and love.

Provided by Syrinx

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

8 potatoes (enough to serve four people, depending on size, use the floury sort that mashes well)
1 lb ground lamb, very lean
1 inch fresh ginger, finely chopped
1 garlic clove, crushed
1 teaspoon garam masala
5 spring onions, finely chopped
2 green chilies, finely chopped
6 tablespoons fresh coriander, finely chopped (cilantro)
3 tablespoons of fresh mint, finely chopped
1 lime
salt and pepper
6 tomatoes, peeled and chopped
2 ounces butter
4 tablespoons double cream
2 tablespoons milk
1 teaspoon paprika

Steps:

  • Peel and boil the potatoes.
  • Meanwhile, dry-fry the lamb mince, ginger and garlic to brown the lamb.
  • Add the garam masala, cook for a couple more minutes, then set aside.
  • When ready to assemble, mix the chopped spring onions, chillies, coriander, mint and the juice of the lime to the lamb, then season with salt and pepper to taste.
  • Transfer to a deep pie dish or casserole dish and spread the chopped tomatoes on top.
  • When the potatoes are cooked, mash them with half the butter, the double cream and the milk, then season to taste with salt and pepper.
  • Spread the potato mixture over the lamb and tomatoes, then mark the top with a fork (wavy lines look nice).
  • Melt the remaining butter, brush over the top, then sprinkle with paprika.
  • Bake at 180ºC (360ºF) until golden brown on top.
  • Note - You can prepare this in advance (up to sprinkling paprika on the potato topping), baking it when needed. It also freezes quite well.

Nutrition Facts : Calories 864.2, Fat 44.9, SaturatedFat 22.7, Cholesterol 134.9, Sodium 200, Carbohydrate 88.7, Fiber 13.4, Sugar 10.1, Protein 30.9

RICK STEIN'S SHEPHERD'S PIE AS COOKED IN INDIA



Rick Stein's Shepherd's Pie As Cooked in India image

Found this in Delicious magazine. It's a different way of making Shepherd's Pie, and one I really like. It takes a bit of time, but you could do the prep beforehand and bake it just before you need it. I use Bart's tamarind paste. The recipe suggests that this goes well with a bottle of Australian Cabernet-Shiraz. Well, who am I to argue on that one?

Provided by Ppaperdoll

Categories     Savory Pies

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 17

1 tablespoon sunflower oil
1 onion, finely chopped
4 garlic cloves, crushed
1 inch piece fresh ginger, finely grated
1 kg lean ground lamb
1 small red chile, deseeded and finely chopped
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1 ripe tomatoes, chopped
1 tablespoon tomato puree
1 teaspoon tamarind paste
1 1/4 kg floury potatoes, cut into chunks
50 g unsalted butter
2 -3 tablespoons milk
300 ml chicken stock, hot
1/4 cup fresh coriander, chopped

Steps:

  • Heat oil in large frying pan over medium heat. Add onion, garlic and ginger and cook, stirring 10 minutes until onion is just starting to colour. Add lamb and cook 5 minutes to brown. Tip into a colander and rest to drain excess fat.
  • Return meat to pan and add chilli, turmeric, coriander and cumin. Cook 1 more minute. Stir in tomato, tomato puree, tamarind and stock. Season and simmer 25 minutes (lamb should still be fairly moist). Stir in fresh coriander.
  • Transfer meat mixture to an ovenproof dish and set aside. Preheat oven to 200 degrees C, gas mark 6.
  • For the potato topping, place potatoes in a large pan of salted water, boil, and simmer until tender. Drain, return to pan and mash with a potato masher (I use a potato ricer - no lumps!). Add butter and enough milk to form a spreadable mash.
  • Spoon potato topping over lamb. Bake in oven 30 minutes until hot and golden.
  • Spoon p.

Nutrition Facts : Calories 1116.5, Fat 74.4, SaturatedFat 32.9, Cholesterol 212.7, Sodium 289, Carbohydrate 60.6, Fiber 9.5, Sugar 8, Protein 50.4

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