Lamb Keema Shepherd's Pie
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.
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!