If you think about it, Shepherd’s pie is just a different (read: roti-less) version of aloo qeema. You have more or less the same ingredients for the qeema base: ginger garlic, onion, tomatoes, and even peas (if you choose). The potatoes, albeit change their form into a creamy or chunky mash that is spread atop the mince. Top anything off with a sprinkling of cheese and it’s ‘western’ for you.
This Shepherd’s Pie appeals to the desi taste-buds as we amp up the spices to make sure there is a depth of flavor in every bite. But don’t worry, we’re not straying too far from the original- the mash is classically made with good old parmesan cheese and egg yolks. The mince has flavor from dried rosemary and thyme and depth from the tomato paste. We let it cook at a simmer for 30 minutes so the sauce thickens with concentrated flavor.
And when it’s baked…ahh…you can smell the aroma of the crisped cheese, and the warm tones of the dish. It is comfort through and through and it’s a dish best enjoyed cosied up on your favorite arm-chair with the book you’ve been meaning to read for the last year. Now is the time to make this and indulge in some quality me-time.
Shepherd’s Pie Recipe
Ingredients:
½ kg beef mince
2 tbsp. oil
1 onion, finely diced
2 tbsp. Worcestershire sauce
1 tbsp. ginger garlic paste
2 tbsp. tomato paste
1 tsp. dried rosemary
½ tsp. each of oregano and thyme
Salt and freshly ground black pepper, to taste
¼ cup boiled peas
¼ cup carrots
¼ cup sweet corn
1 tbsp. red chili flakes
Chicken stock cube
1 cup water
4-5 potatoes
2 tbsp. butter
¼ cup milk
½ cup parmesan cheese*
2 egg yolks
Salt and pepper, to taste
Extra Parmesan for sprinkling
Parsley, to garnish
*You can adjust the quantity of parmesan, or sub it with you favorite cheese
Method:
In a large pan, heat oil and add the onion and ginger garlic paste. Sauté until the onion is translucent.
While keeping the heat on medium-high, add the mince and brown quickly.
Add the tomato paste, Worcestershire sauce, salt, pepper, thyme, oregano, rosemary and red chili flakes. Stir thoroughly.
Mix in the peas and carrots.
Now add the stock cube along with the water. Turn the heat down and allow to simmer until the mince is tender and the sauce has thickened. It is important that there is just enough sauce to coat the meat, and not too much- to avoid a mess.
Boil potatoes until tender. Transfer to a large bowl and mash.
Stir in butter, milk, egg yolks and Parmesan cheese until well-combined.
In an oven-proof dish, make a layer of the meat and top it off with the mashed potatoes.
Sprinkle with extra parmesan cheese.
Bake in the oven (with the broiler setting), until the top is nice and golden.
Garnish with parsley and serve.
