COOK JOURNAL
Shepherd’s Pie
Prep Time:
20 Minutes
Cook Time:
40 Minutes
Ready In Time:
1 Hour 15 Minutes
Serves:
4 Servings
Level:
Intermediate
About the Recipe
Shepherd’s Pie gets a Desi makeover in this easy, comforting recipe. Using a pressure cooker for the meat filling makes it faster without sacrificing rich, slow-cooked flavor. With its hearty spiced mutton base and creamy mashed potato topping, this dish strikes the perfect balance between traditional British comfort food and South Asian flair — ideal for cozy family dinners or make-ahead meals.
Ingredients
Mashed Potato
4 Potatoes
1/2 cup Milk
1/2 tsp Salt
1/4 cup Parmesan Cheese
Filling
1 tbsp Olive oil
400 gm Mutton
2 Garlic (minced)
1 Onion (finely chopped)
1 tsp Salt
2 tsp Black Pepper Powder
2 tbsp All Purpose Flour (maida)
1 tbsp Tomato paste or Ketchup
1 cup Chicken Broth
1 Carrot (chopped)
100 gm Mushroom (sliced)
100 gm Capsicum (chopped)
1/4 cup Sweetcorn
preparation
Step 1:Prepare the Mashed Potatoes
Pressure cook the potatoes until soft.
Peel and mash them while still hot.
Mix in warm milk, salt, and parmesan cheese (if using).
Set aside for topping.
Step 2:Cook the Mutton Filling
Heat olive oil in a pressure cooker.
Add chopped onions and garlic; sauté until golden brown.
Add vegetables and sauté for a few minutes.
Stir in all-purpose flour followed by chicken stock.
Add minced mutton and spices, mixing well.
Pressure cook for 3–4 whistles or until the meat is fully cooked.
Step 3: Assemble the Pie
Preheat the oven to 200°C (390°F).
In a greased baking dish, spread the cooked mutton filling evenly as the bottom layer.
Spread the mashed potatoes evenly over the meat layer.
Brush the top with melted butter.
Step 4: Bake and Serve
Bake for 20–25 minutes until the top is golden and slightly crisp.
Garnish with chopped parsley if desired.
Serve warm.