Shepherd's Pie With Indian Flavours
Created by ImPat on July 29, 2016
- Servings: 8
- Prep Time: 15m
- Cook Time: 130m
- Recipe #24514
Ingredients
- 2 tablespoon oil (vegetable oil)
- 1 red onion, chopped
- 2 garlic cloves, finely chopped
- 2 cinnamon sticks
- 1 to 2 teaspoon dried crushed chillies, to taste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoon fenugreek
- 2 tablespoons chopped fresh coriander, stalks and leaves
- 2 tablespoon oil (vegetable oil)
- 800 grams ground beef (beef mince, good quality)
- Sea salt and black pepper, pinch
- 3 tablespoon white wine vinegar
- 300 grams paneer cheese, chopped
- 170 grams silverbeet (1/3 bunch, chopped)
- FOR MASH
- 800 grams potatoes (royal blue potatoes, 8 peeled and cut into chunks)
- 40 grams butter
- 50 ml cream
- Chilli, pinch (optional)
- Sea salt, pinch
How to Make
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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.
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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.
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Step 3: Add 100ml water and the vinegar and bring to the boil and simmer for an hour.
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Step 4: Add the paneer and silverbeet and cook for another 30 minutes.
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Step 5: Cook the potatoes in salted water until tender and then drain and then return to the pot to dry out a little.
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Step 6: Add the butter, cream, chilli and salt and mash by hand or puree with a hand held blender if desired.
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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.
Nutritional Facts
- 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