Shepherds Pie with Mutton Mince

About Shepherds Pie with Mutton Mince

Ingredients

• Mutton mince (keema), cooked in pressure cooker for 4-5 whistles 250 gms
• Medium potatoes, boiled, peeled, mashed 3
• Oil 2 tsps
• Garlic cloves, finely chopped 2
• Medium onion, finely chopped 1
• Tomato puree ½ cup
• Medium tomato, finely chopped 1
• Vegetable stock 1 cup
• Green peas ½ cup
• Salt to taste
• Butter 5 to 6 tbsps
• Milk ½ cup
• Black pepper powder ½ tsp
• Round slices of tomato 2 to 3

How to Make Shepherds Pie with Mutton Mince (Stepwise Photos)

Method

1. Preheat the oven to 200º C.
2. Heat 2 tsps of oil in a non-stick pan, add garlic and onion and saute for 2-3 minutes till they become soft. Add mutton mince and cook for 10 minutes on medium heat.
3. Add tomato puree and chopped tomato and mix well. Add vegetable stock, mix and cook for 5 minutes on low heat or till the mixture is slightly dry.
4. Add peas and salt and mix well and cook till done.
5. Take mashed potatoes in a bowl, add 2 tbsps butter and milk and mix well to make a creamy smooth paste. Add salt and pepper and mix well.
6. Brush the remaining butter on the inside of a baking dish, add the mutton mince mixture and spread it evenly.
7. Put potato mixture on top and spread it evenly with a spatula, so that both layers are visible.
8. Decorate with tomato slices. Keep the dish in the preheated oven and bake for 30 minutes.
9. Take the dish out of the oven, cut into wedges and serve it hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps