SHEPHERD’S PIE

A Collection of Anglo-Indian Roasts Casseroles and Bakes

SHEPHERD’S PIE

Serves: 6

Preparation Time: 1 hour

Ingredients

500 grams minced meat

2 large onions chopped

2 carrots peeled and sliced

1 cup shredded cabbage

3 large potatoes boiled and mashed

1 soup cube either chicken or beef

2 tablespoons butter

3 tablespoons flour

2 tablespoons milk

1 teaspoon pepper powder

1 teaspoon dried mint powder or herb powder

2 tablespoons grated cheddar cheese

Salt to taste

 Method

1.Cook the mince, chopped onions and carrots with ½ cup of water for about 10 minutes till the mince is cooked and the water reduces.

2. Add the crumbled soup cube, salt, pepper, and mint / herb powder and mix well. Cover and simmer on low heat for 5 more minutes.

3.Make a smooth paste with the flour and 4 tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until the meat mixture thickens.

4.Season the mashed potato with a little butter, salt and milk. (The mixture should not be too soft).

5. Transfer the cooked meat mixture to a big ovenproof dish. Spread the mashed potato on top evenly using a fork.

6. Sprinkle grated cheese on the potato layer.

7. Bake in a moderate oven (3500) for 15 minutes till the cheese melts and the potatoes turn golden.

Serve hot with buttered toast and steamed veggies

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Bridget White Anglo-Indian Recipes

Bridget White Anglo-Indian Recipes

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