Indian Shepherd's Pie made with Meatless Farm mince

Indian Shepherd’s Pie

Serves 4
70 mins

Elevate the humble Shepherd’s Pie by flavouring your plant-based mince with Indian spices. It’s a tasty twist on a family classic.

Recipe by Tiffin & Tea

Ingredients

  • 400g Meatless Farm Meat Free Mince
  • 3 tbsp oil
  • 1 tsp cumin seeds (optional)
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 large onion, diced
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 400g passata
  • 1 tbsp tomato puree
  • Salt and pepper
  • 1.5 tsp cumin powder
  • 1.5 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 700g potatoes, peeled and cut into quarters
  • 55ml milk
  • 85g butter

Preparation

  1. In a large pan over medium high heat, add the oil.
  2. Once hot add cumin seeds, bay leaf and cinnamon.
  3. Stir in onions and cook till golden brown.
  4. Add the garlic and ginger and saute for a min.
  5. Add the Meatless Farm Meat Free Mince and leave undisturbed for 3 mins and then stir through.
  6. Add the pureed tomatoes and puree, salt and pepper, cumin powder, coriander powder, turmeric powder, chilli powder. Cover and simmer on low for 10 mins.
  7. Make the mash, by boiling the potatoes for 15 mins and then drain.
  8. Mash using a potato masher and stir in milk, butter and seasoning. Use a wooden spoon to beat together till potatoes are smooth.
  9. Add filling to a casserole dish, top with mash and bake in an oven on 200C for 20-25 mins till the potatoes are lightly golden.

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