Masala Keema Indian Shepherd's Pie recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
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Customer recipe by Shu Han Lee
Added 70 months ago

Heat the oven to 180C (160C fan) Gas 4. Cook the potatoes in boiling salted water for 15 minutes until tender.
Heat the oil in a frying pan, and the cumin seeds and cardamon pods to toast for a few seconds, then add the cinnamon and chilli powder.
Add the minced meat, breaking it up and searing the meat to get the caramelised brown. Season.
Add the onions, carrots, garlic and ginger.
Sir in the mushrooms and tomato puree, cook for 3 min more, then add the yogurt and let simmer for 10-15 min
Meanwhile, your potatoes should be cooked. Drain, mash and season. Add the egg yolk, butter and parmesan to the mashed potato.
Add the green chillies and garam masala powder and flour to the mince and continue to cook uncovered till you get a dry gravy. You don't want a soggy shepherd's pie Season to taste.
Tip the filling into an ovenproof dish, then top with the mashed potato and another sprinkling of parmesan. Fork through (important, to get the crispy edges!), and dot with butter.
Bake for 20-25 mins until golden.

Grating in the onions, carrots, garlic and ginge helps them to disintegrate into the sauce better, a Gordon Ramsay tip!

The parmesan is optional but really lifts the dish!

Pick out the cardamom pods before tipping into the baking dish if you don

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 4 - large floury potatoes, peeled and chopped
  • 1tbsp - olive oil
  • 1 tsp - cumin seeds
  • 02-Mar - cardamom pods, crushed
  • 1 tsp - cinnamon
  • 1 tsp - chilli powder
  • 500g (1lb 2oz) - lean minced lamb
  • 2 - onions, grated
  • 1 - carrot, chopped
  • 2 - garlic cloves, crushed
  • 1 tsp - root ginger, grated
  • 100g (4oz) - mushrooms, sliced
  • 2 tbsp - tomato puree
  • 150ml(1/4pint) - plain whole yogurt
  • 1 - egg yolk, beaten
  • 25g (1oz) - butter
  • 1 tbsp - grated parmesan, plus extra to top
  • 2 - green chillies, finely chopped
  • 1/2 tsp - garam masala powder
  • 1 tbsp - plain flour
  • sea salt
  • black pepper
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