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Indian Shepherd’s Pie

Sudha Shankar Saha, chef director, Saffron Group of Restaurants, West Midlands
Serves: 4
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  • Oil 60 ml
  • Cardamom pods 3
  • Onion 1 chopped
  • Salt 2 pinches
  • Ginger garlic paste 15g
  • Coriander powder 15g
  • Cumin powder 8g
  • Red chilli powder 3g
  • Garam masala powder 8g
  • Black pepper powder 3g
  • Cornish lamb mince 450g
  • Lamb stock 150ml
  • Worcestershire sauce 30ml
  • Tomato 1 chopped
  • Tinned tomatoes 100g
  • Peas 15g
  • Fresh chives or parsley sprinkle, chopped
  • Potatoes 500g peeled
  • Viva whole milk 250ml
  • Unsalted butter 50g
  • Salt pinch
  • Ghee 30g
  • Cumin seeds 3g
  • Cardamom pods 4 crushed
  • Ginger paste 8g
  • Boiled onion paste 30g
  • Cashew nut paste 15g
  • Millac Gold 120ml
  • Ground white pepper 2g
  • Cardamom powder 1g
  • Turmeric powder 4g
  • Unsalted butter 30g cut into cubes
  • Breadcrumbs 6g
  • Coriander 2g chopped
  • Cheddar to taste grated


    - Heat the oil in a pan. Sauté onions and cook until softened and beginning to go golden brown. Add all spices and cook for 5 minutes
    - Add the mince and sauté; follow with fresh and tinned tomatoes and peas. Stir, then add lamb stock and bring to the boil. Simmer until all ingredients are soft
    -Once cooked, add Worcestershire sauce. Check and adjust the seasoning to your taste
    -Add a sprinkle of fresh chopped chives or parsley (optional)
    -Boil and mash the potatoes with milk, butter and pinch of salt
    -Heat the ghee and add the cumin seeds and cardamom pods. When they crackle, add ginger paste and sauté for 5 minutes until the raw aroma of ginger goes away
    -Add boiled onion paste stirring constantly, until all moisture has evaporated - being careful not to discolour onions. Add turmeric, reduce the heat and cook for 15 minutes
    - Stir in cashew nut paste and Millac Gold. Pour in 100ml water and bring to the boil
    - Add white pepper and cardamom, and blitz with a hand blender. Strain sauce through a fine sieve into a clean pan and bring to boil. Just before serving, add cubes of chilled butter
    - Take a 6cm chef ring, add the lamb mix and fill it three quarters of the way. Press tightly
    - Add mashed potato and fill to the brim
    - Carefully remove ring, sprinkle crumble over and brown using a blowtorch
    - Add some micro herbs on top, spoon out korma sauce on the side
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