Is there anything more warming and comforting than a steaming, rich Shepherd’s Pie on a blustery winter’s eve?
Why yes, yes there is…
It’s an aromatic Indian Shepherd’s pie filled with delicious spices, vegetarian mince and topped with creamy mashed potato.
You can of course also make this into a non-vegetarian version by swapping out the vegetarian mince for real mince if you like.
Both are delicious options and definitely deserve a place at the dinner table during winter!
Ingredients
500g Quorn Mince (or vegetarian mince of choice)
600g potato (raw weight)
100g diced carrot
100g peas
100g chopped spring onions
4 tomatoes, blended up into a purée (you can use tinned instead if you’d prefer)
30g light butter/ oil/ ghee
5-6 garlic cloves
1 tbsp minced ginger
1 tsp garam masala
1 tsp paprika
3-4 whole cloves
3-4 cardamom pods
1 stick cinnamon
4-5 whole peppercorns
Chilli powder to taste
Salt to taste
Splash of milk for the mash
Method:
Heat 15g butter/oil/ ghee in a large skillet or deep pan with the cloves, cardamom pods, peppercorn and cinnamon stick.
Once they start to pop, add the spring onions and cook for a few minutes until they start to soften.
Add in mince along with the garlic, ginger and spices and cook until brown.
Add peas, carrot and the tomato and leave to simmer for about 10 minutes.
In the meantime, preheat the oven to Gas Mark 6/ 200 C or 400 F.
Make your mash potato with the remaining butter and milk.
Once the mince has absorbed all the flavours and thickened, pour it into an oven proof dish of choice.
Spoon the mashed potato on top in an even layer.
Place in the oven for 25-30 minutes or until the top of the mash is turning nice and brown.
If you want to make this more indulgent, sprinkle some cheese on top of the mash before putting it in the oven.
Serves 4-5 depending on how hungry you are 😉
Macros per serve (based on light butter & no cheese): 286 calories, 6.3g fat, 34.6g carbs, 19.3g protein.
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