Indian Spiced Shepherd’s Pie


  • 500 gm keema (Mutton mince)
  • 2 onions, chopped
  • 3 tomatoes, chopped
  • 50 gm peas
  • 1 tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp pepper powder
  • 1 tsp garam masala powder
  • 1-2 black cardamoms
  • 200 ml water
  • Salt to taste
  • 1 tbsp soy sauce

For the Mash –

  • 700 gm boiled potatoes
  • 2 tbsp butter
  • 50 ml cream or milk
  • Salt and pepper to taste

Method –

  1. Heat oil in a pan.
  2. Add black cardamoms and let it sizzle
  3. Add in ginger garlic paste and onions, sauté until onions turn brown.
  4. Add in the keema, along with coriander powder, turmeric powder, salt and red chilli powder.
  5. Break down the keema and stir fry well
  6. Add the pepper powder and soy sauce along with the tomatoes and peas.
  7. Sauté for a few minutes
  8. Add water to this and bring to a boil.
  9. Remove the black cardamom and add in the garam masala powder.
  10. Cover and cook till the meat is done. It should not be completely dry.
  11. Mash the boiled potatoes and add in cream, butter, salt and pepper.
  12. Mix until creamy
  13. Transfer the keema to an oven proof dish
  14. Top it with the mash
  15. Bake in a preheated oven at 180°C for 20-25 minutes until the top is browned.

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