Shepherd's pie has a meat filling and is lined with the crust made of mashed potatoes. This savoury pie was traditionally devoured whenever there was left-over of grilled meat. I can also say that it's a comfort food. With so much humidity around, all you need is a piping hot shepherd's pie and a good book to mark a great day.
I got this recipe from my mom's Morphy Richards oven guidebook. They have beautifully twisted it according to our Indian palette. This dish is a layered dish. The layers start with thinly sliced potatoes, followed by vegetable mince, lamb mince and topped with mashed potatoes. This, in turn, is brushed with melted butter and some crumbled cheese. When these layers are baked, all you get is aromatic and a crispy potato crust top, followed by soft layers of vegetables and meat mince and ends with potato slices. I flavoured meat mince with dill and totally this pie had such complementing flavours that I ended up devouring them as such. Alternatively, you can dig them with roti as well.
The round casserole, I used here is 15 cm in diameter and 5 cm depth. The filling measurements are made accordingly. You may have to twist the measurements according to your casserole's size.
So, let's get started.
