Shepherd's Pie With Indian Flavours
July 29, 2016
"From our week day newspaper The West Australian. Times are estimated."
- FOR MASH
- 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
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.
In another pot heat the second lot of oil and brown the mince and then add the mince to the spice pot and season.
Add 100ml water and the vinegar and bring to the boil and simmer for an hour.
Add the paneer and silverbeet and cook for another 30 minutes.
Cook the potatoes in salted water until tender and then drain and then return to the pot to dry out a little.
Add the butter, cream, chilli and salt and mash by hand or puree with a hand held blender if desired.
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.