India x Britain
Keema matar shepherd's pie with jeera mash
The shepherd moved to Lucknow and learnt about garam masala.
75 minTime
36 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original654kcalsame
36 gproteinsame
10 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Boil the potatoes in salted water at a steady boil for 15 to 18 minutes.
- 2Meanwhile heat the oil in a wide pan on medium heat and cook the onion 8 minutes. Add the ginger garlic paste and green chilli and stir 1 minute.
- 3Turn the heat to high, add the mince and break it up with a spoon. Cook 6 to 7 minutes until no pink remains and the bits begin to brown.
- 4Add the powdered spices, tomato, carrot and 1 tsp salt. Cook covered on medium heat 10 minutes, then add the peas and cook uncovered 4 minutes.
- 5Drain and mash the potatoes with half the butter, the warm milk and remaining salt. Heat the rest of the butter on medium heat, crackle the cumin 20 seconds and fold it in.
- 6Heat the oven to 200°C. Spread the keema in a baking dish, stir in the coriander, spoon the mash over and rake it with a fork. Scatter the cheddar.
- 7Bake in the oven at 200°C for 25 minutes. Rest 5 minutes before serving.
Serve it like this
Lift a neat square onto a warm plate so the keema and mash layers show, add a spoon of kachumber on the side and a few coriander leaves on the golden ridges.
