Name: Shepherd’s Pie with Keema Matar recipe by Chandrima Sarkar at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Ingredients: For keema matar; Chicken keema- 1 cup; Peas- 1/4 cup; Onion- 1 medium sized (chopped); Tomato- 1 medium sized (chopped); Ginger-Garlic paste- 1 tsp; Kashmiri mirch powder- 1/4 tsp; Turmeric powder- 1/4 tsp; Cumin powder- 1/2 tsp; Coriander powder- 1/2 tsp; Green chilies- 2 (chopped); Garam masala powder- A pinch; Salt to taste; vegetable oil- 1 tbsp; For vegetable layer; Carrot- 1 medium sized (thinly sliced and blanched); French beans- 5-6 (thinly sliced and blanched); Zucchini- 3 tbsp (thinly sliced); Spring onion- 1 (roughly chopped); Milk- 5 tbsp; All purpose flour/ Maida- 1 tsp; Salt to taste; Black pepper powder- 1/4 tsp; Butter- 1 tbsp; For the top layer; Boiled potato- 2 medium sized; Salt to taste; Grated cheese for spreading on top (I used processed cheddar)

ABOUT Shepherd’s Pie with Keema Matar RECIPE

In short “Cottage pie or shepherd’s pie is a meat pie with a crust of mashed potato.” I gave it a makeover by adding hot and spicy indian style keema matar as base of the pie. The cheesy top added an extra taste to it. This is a lovely fusion dish on a whole, what one can relish and enjoy!

Ingredients Serving: 2

For keema matar
Chicken keema- 1 cup
Peas- 1/4 cup
Onion- 1 medium sized (chopped)
Tomato- 1 medium sized (chopped)
Ginger-Garlic paste- 1 tsp
Kashmiri mirch powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Cumin powder- 1/2 tsp
Coriander powder- 1/2 tsp
Green chilies- 2 (chopped)
Garam masala powder- A pinch
Salt to taste
vegetable oil- 1 tbsp
For vegetable layer
Carrot- 1 medium sized (thinly sliced and blanched)
French beans- 5-6 (thinly sliced and blanched)
Zucchini- 3 tbsp (thinly sliced)
Spring onion- 1 (roughly chopped)
Milk- 5 tbsp
All purpose flour/ Maida- 1 tsp
Salt to taste
Black pepper powder- 1/4 tsp
Butter- 1 tbsp
For the top layer
Boiled potato- 2 medium sized
Salt to taste
Grated cheese for spreading on top (I used processed cheddar)

Instructions

For Keema Matar
Heat oil in a frying pan. Add chopped onion, sauté until light brown in color.
Add chopped tomatoes, green chilies, ginger-garlic paste, cumin powder, coriander powder, kashmiri mirch powder, salt and turmeric powder.
Frying it on medium for one minute. With the help of the spatula mash the tomatoes.
Now add keema and peas, mix well. Cover and cook on low flame until the keema cooked thoroughly. It may take 10-12 minutes.
Keep stirring in between. At the end add garam masala powder, mix and remove from heat. Keep aside.
For vegetable layer
Heat butter in a frying pan (nonstick preferably), add all the veggies along with black pepper powder and salt. Sauté for 2-3 minutes on medium flame.
Add milk and AP flour. Mix quickly and sauté for one minute more. Remove from heat.
For the Top Layer
Mash the boiled potatoes, mix with little salt. Keep aside
Assembling the pie
Preheat the oven to 180 degrees C.
In a glass loaf pan (a round baking pan will also work) add keema matar as first layer. Next to make a layer with the sautéed veggies. Add mashed potato in the next layer. Top with grated cheese.
Bake for 20 minutes or until the top turns lightly browned. Remove from the oven. Serve immediately.

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