Shepherd’s pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned. When you dig in you get a spoonful of mashed potatoes, some crispy bits, meat, and vegetables: all in one bite.
It’s a big dinner favourite in our house. We make it with mutton keema, chicken keema, and even soya granules – all versions are different but yummy!
Add the oil to a large pressure cooker. Once the oil is hot, add the onions and minced garlic. Cook, stirring occasionally, for 5 minutes till they turn golden brown.
Add the ground lamb and break it apart with a wooden spoon. Add all the spices, salt, and tomato paste. Stir well. Cook for 5 minutes, until the meat is browned, stirring occasionally.
Add the carrots, beetroot, and frozen corn and peas (if using). Bring the liquid to a boil, then close the pressure cooker and cook for 5-6 whistles – one on high, rest on low flame. (Adjust number of whistles for chicken and soya granules accordingly).
If you would like to add zucchini, do not add it to the pressure cooker unless you want it to completely become a mishmash. If you like your zucchini crunchy like I do, then sauté it separately in a non-stick pan and add it to the meat filling when you open the pressure cooker in the end.
Set the meat mixture aside. Pre-heat oven to 400°F.
Pressure cook the potatoes whole for three whistles or until very soft but keep the skin intact. Once cooked, cool them, remove the skin and transfer to a large wide bowl.
Add butter, milk, salt, pepper, and oregano. Mash the potatoes and mix all the ingredients together. Add the parmesan cheese to the potatoes. Stir until well combined. Should be the consistency of creamy mashed potatoes.
Pour the meat mixture into a round or square glass baking dish. Spread it out in an even layer. Spoon the mashed potatoes on top of the meat in an even layer.
Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.
Refrigerate leftovers
