SHEPHERD’S PIE (The Gini way :P)
Today after a particularly trying day in the office (I am a geologist by profession)I suddenly remembered my gifted WordPress account. After password recovery and etc. etc…I finally began to write. I was a passionate cook and a baker from as young as 10 years old. I always loved to make goodies and invite my friends over. I thrived as a hostess and it gave me immense pleasure to feed people who are close to my heart. Now as I grew up, got a full-time job, got married and run a house of my own the passion dwindled quite a lot. But recently I suddenly remembered a dish which attracted me since my teenage years. I had always wanted to bake a “Shepherds Pie” but never got round to doing so. So finally after researching a lot and going through a lot of recipes could not find which satisfied me. So with lots of tweaking and adjustments of flavor I created a recipe which turned out to be quite tasty!!! (As certified by my hubby).So finally I will inaugurate this blog with my first recipe and many more to come (fingers crossed).
It is a very easy pie and unlike traditional pies, this does not need a pastry crust (which is the most difficult element of any pie). Its the Indianised version of this popular pie and I have tweaked the spice combination according to Indian palate…..
Things you will need :
- Mutton mince (250 gms)
- Boiled and peeled potatoes(4 to 5 medium to large)
- Onions 2 medium sized quartered and 1 large thinly sliced
- Garlic pods 5 to 6
- Ginger 1 to 1.5 inch in large chunks
- Carrot 1 medium diced
- Peas 1/2 cup (optional)
- Cinnamon powder and stick
- Black pepper powder and whole
- Garam Masala powder ( Bengali one consisting of powder of cardamom, cinnamon, bay leaf, and clove)
- Cardamom 2 to 3 pods
- Bay leaf 1
- Fresh cream
- Tomato sauce 2 to 3 Tbsp
- Grated Cheese (i used processed but cheddar will be best)
- Wash the mutton mince very well and put it in a pressure cooker with 2 to 2.5 cups of water, quartered onions, ginger chunks, garlic pods, 1 bay leaf, cinnamon stick, cardamom, black pepper, salt and cook for 4 to 5 whistles.
- Drain the mince and keep the stock for later use. Remove the ginger and garlic chunks and the spices from the mince. The mince will be quite fragrant now.
- In a non stick pan add 2 to 3 spoons butter and fry the sliced onions till golden brown.
- Add the diced carrots and the peas and stir for 3 to 4 minutes
- Then add the boiled mutton mince together with salt to taste and black pepper powder. Stir well and add some tomato sauce.
- Stir till the juices are a bit dried out and add the garam masala powder before switching off the gas.
- Peel and mash the boiled potatoes so that there are no lumps. In a non-stick pan add 1 spoon butter and add the mashed potato with salt and pepper to taste. Stir very well till smooth and add the fresh cream slowly and mix well. The mash will gradually become very smooth and silky. Add some more black pepper and remove from heat.
- Preheat the oven or microwave in convection mode at 200-degree Celsius.
- Take a springform baking tin (removable base) and line its base with baking paper.
- First layer the mince and veggie mixture in the baking tin.
- Then layer the mashed potatoes and make sure you don’t smoothen the top and keep some peaks which will become wonderfully golden on baking.
- Sprinkle grated cheese on the top.
- Then bake at 200 degrees C for 15 minutes and at 180 degrees C for 10 more minutes.
- Keep checking the oven and if the top is browned too quickly you can cover with foil.
- After 25 to 30 mins a wonderfully yummy golden crust will form at the top of the pie.
- Let it rest in the oven for 10 minutes and then remove it.
- Once it is a bit cooled you can open the springform tin and take out the Shepherds pie
- Its now ready to be cut and enjoyed with your family and friends…….
Do let me know how your pie turned out…
Will be back with another recipe soon 🙂