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Indian-style shepherd's pie
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Indian-spiced shepherd's pie with cumin, garam masala, and turmeric. Perfect for leftovers!
Ingredients:
  • 18.40 gm vegetable oil
  • 1 large brown onion, halved, cut into wedges
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, grated
  • 500g lamb mince
  • 4 sprigs fresh curry leaves
  • 5.00 gm ground cumin
  • 20.00 ml garam masala
  • 2 tsp ground turmeric
  • 1 small eggplant, cut into 1cm pieces
  • 400g can crushed tomatoes
  • 400g can lentils, drained, rinsed
  • 100g baby spinach
  • 1kg cream delight potatoes, peeled, chopped
  • 30.00 ml ghee, melted (see note)
  • 169.95 gm milk, warmed
  • 62.50 ml ghee, extra
  • 2 tsp black mustard seeds
Instructions:
  • In a large frying pan, heat oil over high heat. Cook half of the onion until starting to brown, about 2 minutes. Stir in garlic and ginger, cooking until fragrant, about 30 seconds. Add mince and cook for about 5 minutes, breaking up lumps with a wooden spoon, until browned.
  • Pluck leaves off 1 curry sprig. Combine curry leaves, cumin, garam masala, turmeric, and eggplant in a pan. Sauté for 1 minute until aromatic. Mix in tomatoes, lentils, and 3/4 cup of water. Bring to a boil, then simmer on medium heat for 7 minutes until slightly thick. Fold in spinach, season with salt and pepper, and let cool for 10 minutes.
  • Place the potato in a large saucepan and cover it with cold water. Bring it to a boil over high heat and cook for 12 minutes until tender. Drain the potato and return it to the pan over low heat. Add melted ghee and milk, then mash until smooth. Season with salt and pepper.
  • Preheat your oven to 200C/180C fan-forced. Transfer the seasoned mince mixture into a generously sized baking dish. Spread the smooth mash on top. Bake until beautifully golden for about 20 minutes. Allow it to rest for 10 minutes before serving.
  • Melt additional ghee in a medium frying pan over medium-high heat. Add remaining onion and cook until golden, stirring occasionally for about 6 minutes. Add mustard seeds and remaining curry sprigs and cook until mustard seeds start to pop and curry leaves are bright green, for about 2 minutes. Drizzle mixture over the top of the pie and serve.

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