Of the many classic dishes that have seeped into the Indian platter, the one making winning hearts is Shepherd’s pie. This classic British dish is a perfect mix of meat topped with mashed potatoes and baked with love. A traditional dish, Shepherd Pie makes for an appropriate festival delicacy for its one-pot preparation and nutrient-packed bites. While the Western version of Shepherd’s Pie calls for the usage of mild spices, the Indian twist will shake it up. The Indian-Inspired Shepherd’s pie keeping the traditional style of baking comes with subcontinental flavouring surprise elements to the palate.
Shepherds pie/ Instagram- lyndishes
Also known as cottage pie, the main ingredient in the making is freshly minced meat, specifically beef, lamb, or mutton. According to the 1791 diary entry by an English clergyman Parson Woodforde, there are several mentions of Cottage-Pye describing just the use of veal. However, according to various historical accounts, the term Shepherd’s Pie came into use in 1854. Others suggest the usage of the word in British in the 1850s referring to a Scottish dish containing mutton and diced potato filling inside a pastry crust. This savoury dish also has some roots in French cuisine, called Hachis Parmentier, hachis in French means food that is finely chopped. It is named after Antoine-Augustin Parmentier, the man who in the late 18th century made the French people fall in love with potato making it an integral part of French cuisine. According to historical accounts, there are documented proofs of Shepherd’s Pie being a part of France at the end of the 19th century. Later in the 20th century, the term Shepherd’s Pie was used for a dish prepared with chopped or minced beef and mashed potato topping. In ancient times, the meat used was previously cooked. The story goes that when housewives shopped for meat, they deliberately picked large pieces so that the leftovers could be used to make several dishes throughout the week. So if the origin of Shepherd’s Pie was to be traced the term came into usage widely in the late 18th and the 19th Century.
Ingredients:
For the mince:
1. 1 diced onion
2. 1 cup peas
3. 2 cloves of minced garlic
4. 2 green diced chillies
5. 2 tbsp ground coriander powder
6. 2 tbsp ground cumin powder
7. 1/2 tsp red chilli powder
8. 1/2 tsp turmeric powder
9. 2 cloves
10. 1 cardamom pod
11. 2 tbsp olive oil
12. 500 gm minced Lamb
13. 1 x 400 gm tin of chopped tomatoes
14. 250 ml lamb or vegetable stock
15. Salt
For the potatoes:
1. 1.5 kg potatoes
2. 3 lemons
3. 1/2 tsp turmeric powder
4. 3 green chilies diced
5. 3 diced red chillies
6. 4 cloves minced garlic
7. 150 gm mature cheddar
Method:
1. In a pan, heat oil on medium heat. To this add cloves, cardamom and let it burst. Now, add onions and cook until they are brown. To this add cumin, coriander, and turmeric. Mix well and cook for two-three minutes.
2. Now add garlic, chilli, cook on high heat, and after a few seconds add the minced lamb. Cook the lamb until it turns brown. Remember to keep stirring occasionally.
3. To this add the peas and tomatoes, followed by the stock. Cover with the lid and cook on low heat for an hour.
4. Boil the potatoes with a pinch of salt in the water, until tender. Once cooked, peel and mash them until it is a smooth paste. To this add the remaining ingredients, salt to taste, and mix to combine well.
5. Preheat the oven to 190°C/375°F/gas 5. Now transfer the lamb mixture to a baking dish and season with some salt.
6. Evenly cover the lamb with mashed potato mix over the top. Spread grated cheddar and bake for 25 minutes, or until golden.
This one-pot dish also fits very well with Indian taste buds for the blend of spices, meat, and of course potato. Not only can Shepherd’s Pie be enthusiastically enjoyed only on Christmas, but can make a random Sunday brunch delightful. No better way to satiate that appetite than a spoon full of potato and meat.
