اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
I will be honest with you here I have never had shepherd’s pie up until about a year ago when my cousin sent me some and I loved it. Obviously, shepherd’s pie is a very popular dish here in the UK, but I had always grown up with Pakistani foods in the household. It was only in recent years that I have attempted to branch out.
I know this is a slight twist on the traditional version just because I feel like the classic version would be a bit too bland for my family’s taste. I added a few different spices, and this is the way I like it. It adds so much more flavour to the dish and just gives it that extra boost that I think it needs. I know everyone has their own personal preference, but I am 99% sure that you will love this – the 1% being just in case you are a crazy psychopath with no taste buds (joke).
So, with the beef stock I use this brand if I make it using beef stock cubes. It’s the one available in my local halal grocery store, which is literally sooooo tiny. It’s one of only a few halal groceries stores we have so we have to stick by it though I suppose. You could make your own homemade beef stock and use that instead which I very occasionally do. It usually does taste better as well, but I know I am lazy so I can’t always be bothered to make a beef stock. You can freeze stock though if you want and with this recipe, I only use 250ml of the beef stock, but the cube uses up 500ml of water. I make the beef stock by dissolving a single stock cube in 500ml boiling water. I use half of it in this recipe and then use the rest in whatever else I am making or just freeze it.
I also add Worcestershire sauce in this recipe. You have to be careful because some Worcestershire sauces can be haram. Generally, they are halal, but some companies are extra and unnecessary things which ends up making the sauce haram. It’s always good to be safe and double check the ingredients. I usually use the Tesco branded version, but I still always check the ingredients because Tesco does have a tendency of changing up their recipes randomly.
This shepherd’s pie is delicious and full of flavour, a meat filling bursting with flavour topped with creamy mashed potato.
Make this easy shepherd’s pie recipe on these cold winter evenings. The best comfort food filled with lots of veggies and tender ground lamb then topped with buttery mashed potatoes. A British classic with a dash of spice to add all the more flavour. Perfect for a winter treat and guaranteed for all the family to love. This will surely become a staple at your dinner table every week. Serve alongside some dinner rolls or something starch for a complete meal!
- For Meat Mixture:
- 3 tbsp Vegetable Oil
- 2 Onions/Pyaz (diced)
- 3 Garlic Cloves/Lehsan (chopped)
- 100g Carrot/Gajar (diced)
- 1kg Lamb Mince/Keema
- 1 tbsp Worcestershire Sauce
- 1 tbsp Tomato Purée
- 2 tsp Salt/Namak
- 1 tsp Black Pepper/Kali Mirch Powder
- 1 tsp Paprika
- 1 tsp Chilli Flakes
- 1 tsp Mixed Herbs
- 250ml Beef Stock
- 100g Frozen Sweetcorn
- 50g Frozen Peas/Matar
- For Mashed Potato Topping:
- 1.5kg Potatoes (boiled)
- 100g Butter (melted)
- 1 tsp Salt/Namak
- 2 tbsp Milk/Doodh (hot)
- In a pan heat up the vegetable oil and add the finely diced onions and the chopped garlic cloves
- Cook the onions on medium heat for 3-4 minutes until softened
- Add the finely diced carrots and cook for 2-3 minutes
- Add the lamb mince and cook for 3-4 minutes
- Add the Worcestershire sauce and the tomato purée
- Cook for 2-3 minutes
- Add the salt, black pepper, paprika, chilli flakes and mixed herbs
- Cook the spices for 6-8 minutes
- Add the beef stock and allow to come to a gentle simmer
- Cover and cook for 15-20 minutes
- Remove the lid and cook for 6-8 minutes until the majority of the water is absorbed
- Add the frozen peas and frozen sweetcorn
- Cook for 1-2 minutes and set your meat filling aside
- Add the boiled potatoes into a bowl and roughly mash the potatoes
- Add the salt, hot milk and melted butter
- Mash the mixture until everything is well combined
- In an ovenproof dish add the meat filling and top with the mashed potato mixture
- Bake at the top of preheated oven at 230°C/450°F/gas mark 8 for 15-20 minutes until lightly browned
- Your shepherd’s pie is ready!