Desi Shepherd's Pie

Method

• Take a pan and add the kheema (mince mutton)
• Add the garlic, ginger and chilli paste
• Add the coriander and mint paste
• Add ½ tsp of haldi (turmeric powder)
• Add ½ cup water
• Mix/ rub the masala into the meat
• Steam the kheema (mince mutton) medium flame for 15-20 mins
• Heat a deep frying pan/ kadai on a medium flame
• Add 2 tbsp of ghee (clarified butter)
• Add the finely chopped onions
• Stir well
• Add garam masala into the onions
• Stir well
• Check kheema (mince mutton), if done turn off the flame
• Add the steamed kheema (mince mutton) into the onions
• Stir well
• Cover the kadai/ deep frying pan and let it cook for 5-10 mins
• Preheat the oven for 20mins at 180 degree celsius
• Add salt as per taste
• Mix well
• Transfer the mixture into the pie dish
• Flatten the layer of the mixture in the dish
• Grate the boiled potatoes on to the cooked kheema (mince mutton)
• Evenly spread the grated potatoes over the kheema (mince mutton)
• Add ghee (clarified butter) onto the desi shepherd’s pie
• Bake the shepherd’s pie in the over for 25 mins
• The pie is ready to serve