Watch Cooking Channel
  • >
  • Recipes
  • >
  • Indian Shepherd's Pie

Indian Shepherd's Pie

Photo: Indian Shepherd's Pie

TOTAL TIME: 1 hr 10 min
Prep: 15 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 10 to 12 servings
LEVEL: Intermediate

ingredients

  • 4 cups leftover mashed potatoes
  • 1/2 to 1 cup hot water
  • 1/2 cup milk
  • 3 tablespoons butter
  • 2 tablespoons plain yogurt
  • 2 teaspoons ajwain
  • Salt
  • 3 tablespoons grapeseed oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 350 degrees F.

Place a large pot over medium-low heat. Add the leftover potatoes and hot water and stir with a wooden spoon until the potatoes begin to soften and get hot, 3 to 5 minutes. Add the milk, butter, yogurt, 1 teaspoon ajwain and a pinch of salt and stir well until the mixture is smooth. Set aside.

Place a large skillet over medium heat and add the oil. When it is hot, add the garlic, ginger and onions, and cook until the onions are soft and translucent, about 3 minutes. Add the celery and stir, and then add the garam masala, Italian mixed herbs, the remaining 1 teaspoon ajwain seeds and a pinch of salt, and cook for about 30 seconds. Stir in the ground beef, stir and let it cook through, about 5 minutes. Add the crushed tomatoes and 1/2 cup water, and then stir in the cooked lentils and simmer for 5 minutes. Pour into a 9 by 13-inch baking dish and sprinkle with the mozzarella. Spread the mashed potatoes evenly over the top and sprinkle with the paprika. Bake until it is bubbling and hot, about 30 minutes.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 3 reviews

  • on February 26, 2013

    Flag

    THIS IS NOT INDIAN SHEPHERDS' PIE,WHICH IS MADE WITH LAMB, THIS BEAUTY IS - MADE WITH BEEF, THEREFORE COTTAGE PIE!
    ALL ENGLISH/BRITISH FOOD CAME FROM IN-MIGRATION, SO CALL IT WHAT YOU WILL BUT (ESPECIALLY MIDDLE & UPPER ENGLISH FOOD HAS BEEN FROM PRE-PEPPER AND OTHER EXOTIC SPICE DAYS, VERY FLAVOUR-FULL. THIS IS SUPERB OF COURSE. I LEARNED THAT AN INDIAN 'PINCH' OF SALT ETC IS DOUBLE MY MOTHER'S PINCH! THANY YOU.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 24, 2013

    Flag

    I never new I could use leftover mashed potatoes to make this dish. I really like the recipe because it is easy and delicious. Thank you Spice Goddess.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 17, 2012

    Flag

    I watched this on TV and even though I did not have leftover potatoes I made a pot just to do this meal and it was fantastic.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tripping Out with Alie & Georgia
Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

Get Cooking Channel on your TV.

Learn How