Shepherds Pie with Mutton Mince

Shepherds Pie with Mutton Mince

From   Firangi Tadka

Prep: 30 minutes

Cook: 55 minutes

Method: Moderate

Course: Main Course

Type: Scottish

Key Ingredients:

A comfort food especially on a cold wintry night to enjoyed with family sitting around a wood fire


  • Mutton mince (keema), cooked in pressure cooker for 4-5 whistles 250 gms
  • Medium potatoes, boiled, peeled, mashed 3
  • Oil 2 tsps
  • Garlic cloves, finely chopped 2
  • Medium onion, finely chopped 1
  • Tomato puree ½ cup
  • Medium tomato, finely chopped 1
  • Vegetable stock 1 cup
  • Green peas ½ cup
  • Salt to taste
  • Butter 5 to 6 tbsps
  • Milk ½ cup
  • Black pepper powder ½ tsp
  • Round slices of tomato 2 to 3


  • Preheat the oven to 200º C.
  • Heat 2 tsps of oil in a non-stick pan, add garlic and onion and saute for 2-3 minutes till they become soft. Add mutton mince and cook for 10 minutes on medium heat.
  • Add tomato puree and chopped tomato and mix well. Add vegetable stock, mix and cook for 5 minutes on low heat or till the mixture is slightly dry.
  • Add peas and salt and mix well and cook till done.
  • Take mashed potatoes in a bowl, add 2 tbsps butter and milk and mix well to make a creamy smooth paste. Add salt and pepper and mix well.
  • Brush the remaining butter on the inside of a baking dish, add the mutton mince mixture and spread it evenly.
  • Put potato mixture on top and spread it evenly with a spatula, so that both layers are visible.
  • Decorate with tomato slices. Keep the dish in the preheated oven and bake for 30 minutes.
  • Take the dish out of the oven, cut into wedges and serve it hot.