Shepherd’s Pie

This is the dish to make when you have leftovers and want to relax after a day’s work. In our house Mince is a hot favourite and the dish is usually scraped clean with bread or chappathis. So Shepherd’s Pie is a project in itself. I always make double and freeze half, so that I can take it out of the freezer and use on a holiday or when we have unexpected guests.

The Recipe:

250 gms mince; 100 gms mixed vegetables like peas, diced carrots and corn kernels; 2 large flakes garlic, minced; 1 large onion, minced; 2 stalks of celery with leaves, chopped; coriander leaves and spring onions, chopped; 1 inch piece ginger, minced; 2 green chillies, minced; salt to taste and oil for cooking; cheese (optional) for garnishing.
For Topping: 2 large potatoes boiled. Mash with 1/4 cup low fat milk. Add salt and pepper to taste. Cover and keep aside.
Wash & drain mince. Heat 2 tbsp oil in a non stick pan and stir fry the onions, celery, ginger, garlic, spring onions, chillies and coriander leaves till onions are glazed. Add the mixed vegetables ans stir fry for 2 minutes. Now add the mince and cook till brown. If too dry add 1/4 cup water, salt to taste, bring to the boil and remove from fire. Transfer to baking dish and spread evenly. Top with a layer of mashed potato and dot with cheese. Bake at 180 Degrees C or until cheese is melted and brown. Serve hot with bread or chappathis.

Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother