Shepherd’s Pie

About Shepherd’s Pie

Ingredients

• Minced lamb 500 gms
• Potatoes, boiled 2
• Delmonte olive oil 1 tbsp
• Onions, chopped 1 cup
• Garlic cloves, chopped 2
• Celery, chopped ½ cup
• Carrot, chopped 1 cup
• Salt to taste
• Del Monte tomato and basil sauce 2 cups
• Red wine 1 cup
• Butter 4 tbsps
• Fresh cream 1 cup
• Black pepper powder ¼ tsp
• Del monte spaghetti, boiled, drained and cut into 2 inch pieces 100 gms
• Breadcrumbs 2 tbsps

How to Make Shepherd’s Pie (Stepwise Photos)

Method

1. Heat olive oil in a non-stick pan, add onions, garlic, celery and carrot and saute for 2 minutes.
2. Add minced lamb and salt and mix, breaking the lumps in the mince, if any.
3. Add delmonte tomato and basil sauce and mix. Add red wine, mix and cook till the lamb becomes tender.
4. Preheat oven to 200º C.
5. Meanwhile to make mashed potatoes, peel and mash the boiled potatoes and put them in a bowl.
6. Add butter, fresh cream, salt and black pepper and mix well. Transfer into a piping bag fitted with a star nozzle.
7. Put the lamb mince in a baking dish and spread evenly. Pipe mashed potato rosettes over the mince completely covering it.
8. Top with delmonte spaghetti. Sprinkle breadcrumbs over the spaghetti.
9. Place the baking dish in the preheated oven and bake for 15 minutes.
10. Spoon out onto individual serving plates and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

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

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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