Lamb Keema Shepherd's Pie

This is your traditional Pakistani lamb keema in the form of a gorgeous Shepherd's Pie. This is sure to be a hit at any party! My Lamb Keema Shepherd's pie is a fusion masterpiece that combines the traditional flavors of lamb keema with the hearty goodness of a classic shepherd's pie.

Why Make Lamb Keema Shepherd's Pie?

This dish brings together the bold and aromatic spices of keema with the creamy, comforting goodness of mashed potatoes. One of the main reasons to try this fusion dish is its versatility. Whether you're hosting a dinner party, craving comfort food on a cozy night in, or looking for a creative twist on a classic recipe, Lamb Keema Shepherd's Pie fits the bill perfectly. Plus, it can also be a great way to use up leftover keema and transform it into a whole new dish.

Watch how to make Lamb Keema Shepherd's Pie:

How to Make Lamb Keema Shepherd's Pie:

• ⅓ cup of oil
• 1 red onion, finely chopped
• 1 lb ground lamb
• 1 tablespoon ginger and garlic paste
• 1 ½ teaspoon ground cumin
• 2 teaspoon ground coriander
• ½ teaspoon red chili powder (adjust heat to taste)
• 1 teaspoon ground black pepper
• 1 ¼ teaspoon salt (or to taste)
• 1 tablespoon tomato paste
• 2 green chilies (adjust heat to taste)
• 3 tomatoes, chopped
• 1 cup green peas
• 1-2 teaspoon garam masala
• Cilantro and julienned ginger, for garnish

Ingredients for Potato Mousse:

• 3-4 large potatoes, quartered
• 2 tablespoon butter
• 2-3 tablespoon hot milk
• Salt, to taste
• Fried onion, for final garnish

Preparing Lamb Keema:

• Heat oil in a pan and sauté chopped onion until translucent.
• Add ground lamb and sauté for 2-3 minutes until browned.
• Stir in ginger and garlic paste, ground cumin, ground coriander, red chili powder, ground black pepper, salt. Sauté for another 2 minutes.
• Mix in tomato paste and sauté for additional 2 minutes.
• Add chopped tomatoes and green chilies, cover, and let it cook for 10 minutes until tomatoes break down.
• Uncover and stir until tomatoes are well incorporated.
• Add green peas, mix well, cover, and cook on low to medium heat for 5-10 minutes.
• Finish by sprinkling garam masala, chopped cilantro, and julienned ginger. Set aside.

Preparing Potato Mousse:

• Peel and quarter potatoes, then boil in salted water until fork-tender.
• Drain the potatoes and return them to the pot.
• Mash the potatoes with butter and salt until smooth and velvety.
• Gradually add hot milk while mashing until desired consistency is achieved.

Assembling Keema Shepherd's Pie:

• Preheat the oven to 350°F (175°C).
• Transfer the prepared lamb keema into an oven-safe dish.
• Top the keema with the mashed potatoes, spreading evenly to cover.
• Bake for 30 minutes, brushing with soft butter halfway through.
• Turn on the broiler towards the end for a few minutes to help with browning.
• Remove from the oven and top with crispy fried onion and chopped cilantro before serving.

Lamb Keema Shepherd's Pie

Izzah Khan

This Lamb Keema Bake comes together with a traditional Pakistani Lamb keema that is topped with creamy mashed potatoes. It's a hassle free and a party favorite.

5 from 2 votes

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Course Main Course

Cuisine Pakistani

Servings 6 people

Ingredients

  

Lamb Keema

• ⅓ cup oil
• 1 red onion finely chopped
• 1 lb ground lamb
• 1 tablespoon ginger and garlic paste
• 1 ½ teaspoon ground cumin
• 2 teaspoon ground coriander
• ½ teaspoon red chilli powder adjust to taste
• 1 teaspoon ground black pepper
• 1 ¼ teaspoon salt adjust to taste
• 1 tablespoon tomato paste
• 2 green chillies adjust to taste
• 3 tomatoes chopped
• 1 cup green peas
• 1-2 teaspoon garam masala
• Cilantro and julienned ginger for garnish

Potato Mousse:

• 3-4 large potatoes quartered
• 1-2 tablespoon butter
• 1 tablespoon hot milk
• Salt to taste
• Fried onion for final garnish

Instructions

 

Lamb Keema

• In a pan, heat oil and sauté chopped onion until translucent. Add ground lamb and sauté for 2-3 minutes.
• Add ginger-garlic paste and spices (except garam masala). Sauté for another 2 minutes, then add tomato paste and sauté for 2 more minutes.
• Add chopped tomatoes and green chilies. Cover and cook for 10 minutes until tomatoes soften.
• Remove the lid and mix until tomatoes break down. Add green peas and cook covered for 5-10 minutes on medium heat.
• Sprinkle garam masala, chopped cilantro, and julienned ginger to finish.

Potato Mousse

• Boil quartered potatoes until tender. Drain and mash with butter, hot milk, and salt until smooth.
• Assembly: Transfer lamb keema to an oven-safe dish and top with mashed potatoes.
• Bake at 350°F for 30 minutes. Halfway through, brush with butter and broil for a few minutes for a golden crust.
• Garnish with crispy fried onion and chopped cilantro before serving. Enjoy with naan!