We are cooking up a treat.
It will be served shortly...
Shepherd’s Pie with Mutton Mince
Mutton mince (Keema) - 250 gms (cooked in pressure cooker for 4 - 5 whistles)
Potatoes (Aloo) - 3 boiled and mashed
Butter (Makhan) - 5-6 tbsp
Tomato (Tamatar) - 1, finely chopped
Vegetable stock - 1 cup
Milk (Doodh) – ½ cup
Tomato (Tamatar) puree – ½ cup
Green Peas (Matar) – ½ cup
Garlic (Lehsun) - 2 cloves, finely chopped
Onion (Pyaaz) – 1 finely chopped
Salt – ½ tsp or to taste
Ground black pepper (Kali Mirch) – ½ tsp or to taste
Oil – 2 tsp
Tomato (Tamatar) Slices 2 -3
Step 1 – Heat 2 tsp of oil and sauté garlic and onion for 2-3 minutes till they become soft. Add mutton mince and cook for 10 minutes on medium flame.
Step 2 – To the mutton mince, add ½ cup puree and chopped tomato. Pour veg stock. Cook for 5 minutes on low flame to make it slightly dry.
Step 3 – Add peas in the end and salt (as peas cook quickly and add color to the mutton mince)
Step 4 – Mash potato and add 2 tbsp butter and milk to make a creamy smooth paste. Add salt and pepper and mix well.
Step 5 – In a baking dish, coat remaining butter spread the mutton mince mixture. On top, layer it with mashed potato mixture and with a spatula spread it evenly, so that both layers are visible.
Step 6 – Decorate with sliced tomatoes and bake at 200 degrees for 30 minutes.