Shepherd's Pie Recipe
Also called cottage pie, shepherd’s pie is a baked pie made with minced red meat and mashed potatoes. This version uses mutton instead of beef (the version with beef is called cottage pie and with lamb is called shepherd’s pie). It is believed that shepherd’s pie was created when housewives decided to use leftovers from Sunday roasts. The term ‘shepherd's pie’ only surfaced in 1854. It was initially considered the same as cottage pie, irrespective of if beef or lamb has been used. The dish’s French name, ‘hachis Parmentier’, was found in French in 1900 and in English in 1898. It is considered the same as shepherd's pie. ‘Hachis’ refers to anything that has been finely chopped and the English word ‘hash’ is derived from it. 'Parmentier' refers to Antoine-Augustin Parmentier, a man after whom many dishes made with potato were named. Parmentier promoted potatoes in France in the 18th century.
ingredients serve
Ingredients for Shepherd's Pie Recipe
- 1 kilogram Minced mutton
- 1 kilogram Potatoes
- 3 Tomatoes
- 2 Onions
- 4 Garlic Cloves
- 1 inch Ginger
- 2 Green Chillies
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 50 gram Butter
- 50 gram Cheese
- 1/2 cup Coriander
- 2 tablespoon Oil
- As required A Splash Of Milk
- As required Salt To Taste
Directions: Shepherd's Pie Recipe
Cooking Directions
- STEP 1.Boil the potatoes.
- STEP 1.Heat butter in a kadhai. Once the butter melts, add the chopped onions, and then the garlic, ginger and chillies. Mix well.
- STEP 2.Add the chopped tomatoes in and let them soften. Once the tomatoes have softened, add salt, red chilli, turmeric powder and garam masala powder. Add the other mixture and combine well.
- STEP 3.Let the kheema or minced mutton soften and then add some coriander leaves. Let it cook.
- STEP 4.Peel the potatoes and mash them. As you mash, add some butter and milk. Mash again.
- STEP 5.Add salt as per taste and red flavourer. Mix well.
- STEP 6.Grease the baking dish with butter so that the kheema does not stick to the bottom.
- STEP 7.After the kheema is prepared, add a layer of it to the baking dish.
- STEP 8.Add the mashed potatoes over the kheema layer and top it with some butter and cheese.
- STEP 9.Place into the kitchen appliance for twenty five minutes at 180c.
Storage And Serving Method
- STEP 1.Serve hot.
value
Current Totals
- Fat256g
- Protein205g
- Carbs191g
- Fiber43g
MacroNutrients
- Carbs191g
- Protein205g
- Fiber43g
Fats
- Fat256g
Vitamins & Minerals
- Calcium809mg
- Iron32mg
- Vitamin A6972mcg
- Vitamin B12mg
- Vitamin B23mg
- Vitamin B375mg
- Vitamin B64mg
- Vitamin B9416mcg
- Vitamin B1225mcg
- Vitamin C443mg
- Vitamin E9mg
- Copper2mcg
- Magnesium695mg
- Manganese12mg
- Phosphorus2447mg
- Selenium24mcg
- Zinc47mg