Shepherd's Pie

Ingredients

• • Keema/Lamb mince - 500 grams
• • Potatoes (large) - 5
• • Milk - ½ cup
• • Butter - 100 grams
• • Egg (beaten) - 1
• • Mustard powder - a pinch
• • Black pepper powder - 1 teaspoon
• • Oil - 2 tablespoons
• • Onions (chopped finely) - 2
• • Garlic (chopped finely) - 6 flakes
• • Salt - as required
• • Worcestershire sauce - 1 teaspoon
• • Green chillies (chopped finely) - 2
• • Tomato puree - 1 tablespoon
• • Parsley or coriander (fresh, finely chopped) - 1 teaspoon

Method

• 1. Boil the potatoes until soft. Peel while hot & mash adding the milk, butter, a little salt, mustard powder, black pepper powder and beaten egg.
• 2. Mix well & mash to a smooth paste.
• 3. Heat the oil in a saucepan & slightly brown the onions.
• 4. Add the garlic and keema and cook until keema is light brown.
• 5. Add the chopped green chillies, tomato puree, worcestershire sauce, chopped parsley & salt.
• 6. Cover & simmer until tender or add ½ cup of water & pressure cook the keema.
• 7. Cook over high heat so that all the liquid is evaporated & the keema is dry.
• 8. Spread the keema mixture in a baking dish.
• 9. Top with the mashed potatoes.
• 10. The mashed potatoes can be piped in a decorative design on the keema.
• 11. Place in a preheated oven at 350°F for 25-30 minutes.
• 12. Grill for 2 minutes before serving piping hot.