This is the best home-made Shepherd’s Pie that I’ve ever had made by my Chachi-saas (my aunt-in-law). Its one of the simplest and easy to follow recipes, and since it is a family recipe, I couldn’t get a hold on the quantities, so you can actually mend it to your taste. Here it goes:-
- Mutton Keema
- Assorted Vegetables cut into small pieces (Carrots, Beans, Cauliflower, Peas, Mushrooms)
- Potatoes (Boiled and Mashed)
- Garlic pods- LOTS of them, chopped
- Salt and Pepper
- Bread Crumbs
- Cheese (Mozzarella preferably, but cheddar can also be used)
- Herbs- To your preference- you can use oregano, roasemary, thyme
Part I- Preparing the Keema
- Boil/ Pressure cook the mutton keema.
- Separate the keema and broth.
- Keep the broth aside
- Cook the keema with the garlic, pepper and salt in an open pan/ kadhai. Add the herbs while cooking, it will give out a lovely flavour.
Part II- Preparing the Vegetables
- Boil or steam the veggies and strain.
- Mix the veggies in the mutton broth, just sufficiently to wet them, and add bread crumbs to it.
- Do keep a bit of the broth aside for the time of layering.
- It should be a thick paste like consistency, but remember to not crush the veggies too much.
Part III- Preparing the Mashed Potatoes
- Whisk the boiled and mashed potatoes with a bit of salt, pepper, cream and cheese.
Part IV- Layering
- Start with sprinkling your dish with a little broth, so that your mashed potato layer doesn’t burn up.
- First layer of mashed potatoes
- Second layer of veggies mix, prepared in Part II.
- Third Layer of Keema.
- If you’d like, add a light layer of cheese over the mashed potatoes. Just that it makes the dish a bit heavier on the tummy, so its good for the time you’re preparing this for a party.
- Continue to layer like this till you reach the top of the dish.
- For the Crust: Make a layer of mashed potatoes, mixed and covered with bread and cheese for a more crispy top.
Enjoy it with garlic butter and toast.