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

    To Garnish:

    Tomato (Tamatar) Slices 2 -3

preparation method

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.

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:20 Mins Cook: 15 to 30 minutes


To make Veg Stock simply add carrot, celery, 1 potato, an onion and garlic to hot water and boil for an hour. Drain and store in a jug

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