Indian Shepherds Pie

By Hari Ghotra · 75 min

Ingredients

Instructions

1. Heat the oil in a wide pan, add the diced onion and fry for 5 minutes, then add the garlic and keep cooking for about 10 minutes until the onion is golden brown. If it starts to catch, lower the heat and add a splash of water.
2. Lower the heat, then add the tomatoes, ginger, salt, turmeric, cumin and chilli (if using). Stir and cook until the tomatoes break down into the sauce, about 5 minutes.
3. Turn the heat up, add the mushrooms and cook for a few minutes, then add the mince and stir to coat it in the sauce.
4. Lower the heat and cook for about 15 minutes. Stir in the frozen peas and cook for a further 5 minutes.
5. Take off the heat, spoon the mixture into a casserole dish and let it cool a little.
6. Preheat the oven to 180°C. Cover the potatoes with cold water, add a little salt, bring to the boil, then lower the heat and simmer until soft. Drain and return to the pan.
7. Add a little salt, the butter and a little milk (adding more only if needed) and mash to a firm texture. Stir in the garam masala.
8. Spread the masala mash over the mince mixture and bake for 25-30 minutes until bubbling.
9. Scatter over the chopped coriander and spring onions to serve.

Summarized from Hari Ghotra's video. Watch it for the details.

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