Recipe
Keema Shepherd’s Pie
A rich and comforting Indian-inspired shepherd’s pie made with aromatic Redefine lamb keema, fresh herbs, warming spices and peas, topped with coriander & mint mashed potato and finished with crispy onions. Served with grilled tenderstem broccoli and flaky paratha.
- about 80 min
- Moderate
Ingredients
Redefine Lamb Keema Filling
- × 250g Redefine Lamb Kofta Mix (defrosted)
- 2
- onion, diced
- 1
- garlic paste
- 2 tsp
- ginger paste
- 2 tsp
- plain vegan yoghurt
- 75g
- plain flour
- 1 tbsp
- ground coriander
- 1 tsp
- ground cumin
- 1 tsp
- garam masala
- 1 tsp
- Kashmiri chilli powder (or mild chilli powder)
- ½ tsp
- bay leaf
- 1
- Salt & a pinch of black pepper
- vegetable stock
- 200ml
- fresh coriander
- 20g
- fresh mint
- 10g
- frozen peas
- 100g
- vegetable oil
- 1 tbsp
Herb Mash Topping
- floury potatoes
- 800g
- vegan butter
- 40g
- fresh coriander, chopped
- 5g
- fresh mint, chopped
- 5g
- Salt & pepper
- Splash of plant milk (optional)
Crispy Onion Topping
- crispy onions
- 30g
To Serve
- packs tenderstem broccoli
- 1–2
- oil
- 1 tbsp
- Salt & pepper
- paratha breads (vegan)
- 4
- Mango chutney (optional)
Method
Make the Keema Filling
Preheat the oven to 180°C. Heat the oil in a large pan and cook the onion for 6–8 minutes until softened. Stir in the yoghurt, garlic paste and ginger paste and cook for 2 minutes.
Add the Redefine Lamb Kofta Mix and cook until caramelised. Stir in the flour, bay leaf, salt, pepper and spices and cook for 1–2 minutes.
Add the vegetable stock and simmer until thickened to your desired consistency. Stir through the frozen peas, chopped mint and coriander, then spoon into a baking dish.
Make the Mash
Boil the potatoes in salted water until soft. Drain and mash until smooth. Stir through the vegan butter, coriander, mint, salt and pepper, adding a splash of plant milk if needed.
Spoon the mash over the keema filling and spread evenly. Finish with crispy onions on top.
Bake
Bake for 25–30 minutes until golden and bubbling.
Cook the Tenderstem & Paratha
Toss the broccoli with oil, salt and pepper. Grill or pan-char for 4–5 minutes until lightly charred. Heat the paratha according to the pack instructions.
To Serve
Serve the keema shepherd’s pie with grilled tenderstem broccoli and warm paratha on the side.
Made with
Redefine Lamb Kofta MixView product →
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Vanessa