Indian Shepherd's Pie

Indian Shepherd's Pie
Courtesy of : Bal Arneson
Preparation time :
10 minutes
Cooking time :
55 minutes
Yield :
10-12

Take this traditional British dish and transform it Indian-style! Featuring beef, mashed potatoes, and lots of Indian spices.

Ingredients

  • 4 cups leftover mashed potatoes
  • unit 1/2 to 1 cup hot water
  • 3 tablespoons butter
  • 1 teaspoon ajwain
  • 1/2 cup milk
  • 2 tablespoons yogurt
  • 1 pinch salt
  • 3 tablespoons grapeseed oil
  • 1 unit onion, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 3 stalks celery, thinly sliced
  • 1 teaspoon ajwain seeds
  • 1 tablespoon garam masala
  • 1 tablespoon Italian mixed herbs (dried basil, dried oregano, dried thyme)
  • 1 pinch salt
  • 1 pound ground beef
  • 1 cup crushed tomatoes
  • 1/2 cup water
  • 2 cups cooked brown lentils
  • 1 cup grated mozzarella
  • 2 tablespoons smoked paprika

Directions

  1. Preheat oven to 350ºF.
  2. Place a large pot over medium-low heat. Add leftover potatoes and water and stir with a wooden spoon until the potatoes begin to soften and get hot, 3 to 5 minutes. Add the butter, ajwain, milk, yogurt and salt and stir well until the mixture is smooth. Set aside.
  3. Place a large skillet over medium heat and add oil. When it is hot, add onion, garlic and ginger and cook until onion is soft and translucent, about 3 minutes. Add celery and stir and then add the spices 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 water and then stir in the cooked lentils and let simmer for 5 minutes. Pour into a 9” by 13” baking dish and sprinkle with the mozzarella. Spread the mashed potatoes evenly over the top and sprinkle with paprika. Bake for 30 minutes, until it is bubbling and hot.

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