INDIAN SHEPHERD'S PIE
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Place a large pot over medium-low heat. Add the leftover potatoes and hot water and stir with a wooden spoon until the potatoes begin to soften and get hot, 3 to 5 minutes. Add the milk, butter, yogurt, 1 teaspoon ajwain and a pinch of salt and stir well until the mixture is smooth. Set aside.
- Place a large skillet over medium heat and add the oil. When it is hot, add the garlic, ginger and onions, and cook until the onions are soft and translucent, about 3 minutes. Add the celery and stir, and then add the garam masala, Italian mixed herbs, the remaining 1 teaspoon ajwain seeds and a pinch of salt, and cook for about 30 seconds. Stir in the ground beef, stir and let it cook through, about 5 minutes. Add the crushed tomatoes and 1/2 cup water, and then stir in the cooked lentils and simmer for 5 minutes. Pour into a 9 by 13-inch baking dish and sprinkle with the mozzarella. Spread the mashed potatoes evenly over the top and sprinkle with the paprika. Bake until it is bubbling and hot, about 30 minutes.
RICK STEIN'S SHEPHERD'S PIE AS COOKED IN INDIA
Found this in Delicious magazine. It's a different way of making Shepherd's Pie, and one I really like. It takes a bit of time, but you could do the prep beforehand and bake it just before you need it. I use Bart's tamarind paste. The recipe suggests that this goes well with a bottle of Australian Cabernet-Shiraz. Well, who am I to argue on that one?
Provided by Ppaperdoll
Categories Savory Pies
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in large frying pan over medium heat. Add onion, garlic and ginger and cook, stirring 10 minutes until onion is just starting to colour. Add lamb and cook 5 minutes to brown. Tip into a colander and rest to drain excess fat.
- Return meat to pan and add chilli, turmeric, coriander and cumin. Cook 1 more minute. Stir in tomato, tomato puree, tamarind and stock. Season and simmer 25 minutes (lamb should still be fairly moist). Stir in fresh coriander.
- Transfer meat mixture to an ovenproof dish and set aside. Preheat oven to 200 degrees C, gas mark 6.
- For the potato topping, place potatoes in a large pan of salted water, boil, and simmer until tender. Drain, return to pan and mash with a potato masher (I use a potato ricer - no lumps!). Add butter and enough milk to form a spreadable mash.
- Spoon potato topping over lamb. Bake in oven 30 minutes until hot and golden.
- Spoon p.
Nutrition Facts : Calories 1116.5, Fat 74.4, SaturatedFat 32.9, Cholesterol 212.7, Sodium 289, Carbohydrate 60.6, Fiber 9.5, Sugar 8, Protein 50.4
INDIAN-SPICED SHEPHERD'S PIE
A low-fat, superhealthy shepherd's pie that can be popped in the freezer or enjoyed on the day
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins. Add the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
- Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander - try not to break up the potatoes too much.
- Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.
Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.44 milligram of sodium
INDIAN SHEPHERD'S PIE
A fabulously fresh and zesty Indian version of a rather dull UK staple. Indian food is very popular in the UK, and this is a lovely cross-over dish that combines elements from two different cooking traditions which have a long association through the British Raj. I first read a recipe for something similar a couple of years ago in the UK newspaper, the Independent, written by journalist Yasmin Alibhai-Brown. I no longer have the newspaper cutting, so my rendition may not be exact, but this is the version I now make and love.
Provided by Syrinx
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Peel and boil the potatoes.
- Meanwhile, dry-fry the lamb mince, ginger and garlic to brown the lamb.
- Add the garam masala, cook for a couple more minutes, then set aside.
- When ready to assemble, mix the chopped spring onions, chillies, coriander, mint and the juice of the lime to the lamb, then season with salt and pepper to taste.
- Transfer to a deep pie dish or casserole dish and spread the chopped tomatoes on top.
- When the potatoes are cooked, mash them with half the butter, the double cream and the milk, then season to taste with salt and pepper.
- Spread the potato mixture over the lamb and tomatoes, then mark the top with a fork (wavy lines look nice).
- Melt the remaining butter, brush over the top, then sprinkle with paprika.
- Bake at 180ºC (360ºF) until golden brown on top.
- Note - You can prepare this in advance (up to sprinkling paprika on the potato topping), baking it when needed. It also freezes quite well.
Nutrition Facts : Calories 864.2, Fat 44.9, SaturatedFat 22.7, Cholesterol 134.9, Sodium 200, Carbohydrate 88.7, Fiber 13.4, Sugar 10.1, Protein 30.9
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