My son loves this Indian version of shepherd’s pie. Created by my friend Devagi Sanmugam, it’s ideal if you want a spicy kick and an Asian flavor, and it’s a guaranteed success as a pot luck contribution. If you like this, check out more of Devagi’s recipes at http://qbbchef.wordpress.com/
I skipped the cheese and substituted the chopped tomatoes with a few spoonfuls of tomato sauce because I wasn’t sure how many days it would sit in my son’s fridge, but it was still delicious.
Photo: Bernard Koh
KEEMA SHEPHERD’S PIE
Preparation: 20 minutes
Cook: 30 minutes
To make the keema
2 tablespoons cooking oil
1 teaspoon fennel seeds, coarsely pounded
2 sprigs curry leaves
120g finely chopped onions
2 tablespoons ginger-garlic paste
250g chopped tomatoes
500g minced mutton (or meat of your choice)
1 teaspoon salt
50g meat curry powder
200g frozen mixed vegetables
1 tablespoon lime juice
Chopped coriander leaves to garnish
To make spiced potato topping
750g potatoes, scrubbed and boiled till cooked
1 tablespoon cooking oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
2 sprigs curry leaves, shredded
2cm ginger, minced
1¼ teaspoon salt
100g grated cheese
- Heat the cooking oil in a wok on medium heat
- Add the fennel and fry until aromatic. Add onions and fry till a pale gold.
- Add ginger and garlic pastes and fry for 1 minute, and add the tomatoes. Saute till the tomatoes soften.
- Add minced meat, salt, mixed vegetables, water and curry powder.
- Simmer till mutton is cooked and gravy is thick.
- Turn the fire off, add lime juice and stir.
- Place cooked keema in individual oven-proof dishes or a large pie dish.
- To make the potato topping – boil and mash the potatoes coarsely with milk and butter.
- Heat oil or ghee and fry the mustard and cumin seeds until aromatic.
- Add curry leaves, salt and ginger and saute till fragrant.
- Cover with a sprinkling of cheese and grill.