Shepherd's Pie With Indian Flavours

Prep Time
Cook Time
2h 25m
Ready In

"From our week day newspaper The West Australian. Times are estimated."

Original recipe yields 8 servings


  • Serving Size: 1 (281.2 g)
  • Calories 565.6
  • Total Fat - 35.9 g
  • Saturated Fat - 14.4 g
  • Cholesterol - 124.9 mg
  • Sodium - 425 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 4.8 g
  • Sugars - 2 g
  • Protein - 39 g
  • Calcium - 412 mg
  • Iron - 5 mg
  • Vitamin C - 11 mg
  • Thiamin - 0.2 mg

Step 1

Heat the first lot of oil in a big pot and saute the onion and garlic for a few minutes to soften and then add the dried spices and for a few more minutes or until fragrant, combining well.

Step 2

In another pot heat the second lot of oil and brown the mince and then add the mince to the spice pot and season.

Step 3

Add 100ml water and the vinegar and bring to the boil and simmer for an hour.

Step 4

Add the paneer and silverbeet and cook for another 30 minutes.

Step 5

Cook the potatoes in salted water until tender and then drain and then return to the pot to dry out a little.

Step 6

Add the butter, cream, chilli and salt and mash by hand or puree with a hand held blender if desired.

Step 7

Spoon the mince mixture into an ovenproof dish and spread over the mash and bake in the oven at 180C for 35 minutes or until golden.

Tips & Variations

No special items needed.