INDIAN-SPICED SHEPHERD'S PIE
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
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
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 19
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
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
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
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
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
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
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
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
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
More about "indian shepherds pie recipes"
INDIAN-INSPIRED SHEPHERD'S PIE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.9/5 (25)Total Time 1 hr 15 minsCuisine IndianCalories 271 per serving
- Place the potatoes and 1 tablespoon salt in a medium saucepan. Cover with water, bring to a boil and cook for 16-18 minutes, until tender. Drain and return to the saucepan. Add ½ teaspoon salt, the sour cream, ½ teaspoon turmeric, ¼ teaspoon garam masala, ¼ teaspoon cumin, and ¼ teaspoon chili powder, and mash with a potato masher. Set. Aside.
- Heat a large, deep nonstick skillet over medium heat and melt the ghee. Add the onion and cook until golden, 6 to 8 minutes. Add the garlic and ginger and cook until fragrant, about 2 minutes.
- Add the ground turkey and 1 teaspoon salt to the skillet. Brown the meat, using a wooden spoon to break it into small pieces, until cooked through, 4 to 5 minutes. Add the tomato sauce, ¼ cup water, cilantro, chile pepper, remaining ¾ teaspoon garam masala, remaining ½ teaspoon cumin, remaining ½ teaspoon chili powder, and remaining ½ teaspoon turmeric, and stir well. Cover and cook on low heat for 20 to 25 minutes, then stir in the frozen peas and cook for about 3 minutes more, until the peas are warmed through.
- Transfer the meat mixture to an 8- or 9-inch baking dish or deep pie plate, spreading it across in an even layer. Dollop the potatoes across the top and gently push them around until they cover the entire top of the casserole, then run the tines of a form across the top for texture. Dust with the chili powder for color.
INDIAN SHEPHERD'S PIE | FEASTING AT HOME
From feastingathome.com
5/5 (110)Calories 383 per servingCategory Main
INDIAN SHEPHERD'S PIE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 8Estimated Reading Time 2 minsCategory Main
CURRY SHEPHERD'S PIE - BOSH!
From bosh.tv
ANGLO INDIAN SHEPHERD'S PIE - SPICE CHRONICLES
From spicechronicles.com
VEGETARIAN SHEPHERD'S PIE RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
INDIAN SHEPHERD'S PIE | SPICED COTTAGE PIE - RUCHIK …
From ruchikrandhap.com
SPICY INDIAN SHEPHERD'S PIE RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
INDIAN SHEPHERD'S PIE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
SHEPHERDS PIE - INDIAN SPICED - RECIPE - KITCHEN TO TABLE
From kitchentotable.com.au
INDIAN-SPICED SHEPHERD'S PIE - SANDRA VALVASSORI
From sandravalvassori.com
EASY SHEPHERD'S PIE RECIPE - SKINNYTASTE
From skinnytaste.com
INDIAN BEEF SHEPHERD'S PIE - WISCONSIN BEEF COUNCIL
From beeftips.com
INDIAN SHEPHERD’S PIE WITH AUBERGINE AND CHICKPEAS - VEGAN
From sneakyveg.com
INDIAN SHEPHERD’S PIE WITH SWEET POTATO TOPPING RECIPE
From goodto.com
INDIAN-INSPIRED GROUND TURKEY SHEPHERD'S PIE - COOKIN CANUCK
From cookincanuck.com
INDIAN COTTAGE PIE - LOST IN FOOD
From lostinfood.co.uk
INDIAN INSPIRED SHEPHERD'S PIE - THIS MOM'S KITCHEN
From thismomskitchen.com
INDIAN BEEF SHEPHERD'S PIE
From beefitswhatsfordinner.com
INDIAN SPICED SHEPHERD'S PIE - EVERY LITTLE CRUMB
From everylittlecrumb.com
INDIAN SHEPHERD'S PIE - TIFFIN AND TEA
From tiffinandteaofficial.com
SHEPHERD'S PIE (INDIAN STYLE) - VIKALINKA
From vikalinka.com
INDIAN-SPICED SHEPHERD'S PIE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
SPICY INDIAN SHEPHERD'S PIE RECIPE - FOOD NEWS
From foodnewsnews.com
INDIAN SHEPHERDS PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
INDIAN SHEPHERD'S PIE - KIWI MAGAZINE
From kiwimagonline.com
SHEPHERD'S PIE, EXCEPT IT'S IRISH INDIAN FUSION — ETHAN
From ethanchlebowski.com
OUR TOP 12 SHEPHERD'S PIE RECIPES | ALLRECIPES
From allrecipes.com
INDIAN SPICED SHEPHERD’S PIE WITH MASHED RED LENTILS
From diversivore.com
RECIPES | QUICK AND EASY DINNER IDEAS | GOUSTO
From gousto.co.uk
INDIAN SHEPHERD’S PIE – RECIPES NETWORK
From recipenet.org
SAAG ALOO 'SHEPHERD'S' PIE RECIPE - BBC FOOD
From bbc.co.uk
INDIAN SPICED SHEPHERDS PIE - SPICE KITCHEN
From spicekitchenuk.com
CLASSIC SHEPHERD’S PIE GETS A SPICY WEST INDIAN MAKEOVER
From foodnetwork.ca
INA GARTEN SHEPHERDS PIE - HALF-SCRATCHED
From halfscratched.com
VEGAN SHEPHERD'S PIE - SHAHZADI DEVJE, DESI~LICIOUS RD
From shahzadidevje.com
SHEPHERDS PIE - INDIAN RECIPE - THE DESI WAY
From thedesiway.com
INDIAN SHEPHERD’S PIE - RECIPES - HAIRY BIKERS
From hairybikers.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love