Shepherd's Pie, except its Irish Indian fusion

By Ethan Chlebowski · 90 min

Ingredients

Instructions

1. Grate the half onion, 2 carrots, 4 garlic cloves and the ginger, and slice 2 green chiles. Split the garlic, ginger and chiles between two small bowls, keeping half of each aside.
2. Grate the Gruyère and set aside for the topping. Peel and cube the potatoes, rinse them, and set aside.
3. Heat a cast iron pan over medium-high heat. Add the lamb and salt and sear until well browned and broken into small pieces.
4. Lower the heat to low, add half of the garlic and ginger mixture, the grated carrot and onion, and cook until softened, about 5 minutes.
5. Add all the spices and stir until fragrant, about 30 seconds.
6. Add the crushed tomatoes, Worcestershire sauce, mushroom bouillon and tomato paste. Stir and simmer for 5 to 10 minutes until reduced and thickened. Adjust with more Worcestershire sauce or tomatoes if wanted.
7. Stir in the frozen peas, then turn off the heat. Taste and adjust the seasoning and spices if needed.
8. Boil the potatoes in a large pot of water with a large pinch of salt for about 10 minutes, until a fork pierces them easily. Drain.
9. Heat a drizzle of oil in a pot over medium heat. Add the black mustard seeds and cumin seeds and toast until the mustard seeds start to pop. Add the remaining chile, garlic and ginger, plus the turmeric, and sauté about 1 minute. Transfer to a small bowl.
10. Mash the potatoes and stir in the spiced oil mixture until smooth. Add the butter and milk to adjust the texture, then stir in half of the grated cheese.
11. Preheat the oven to 425°F (218°C).
12. Spread the potato topping over the meat in the cast iron pan and smooth the top with a spatula. Drag a fork across the surface to create ridges.
13. Sprinkle the remaining Gruyère on top and bake for about 20 minutes, until the top is lightly browned.
14. Let rest for about 20 minutes before serving, and top with pickled onions.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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