Keema, a spiced ground meat dish, traditionally made with lamb, forms the flavorful foundation of this innovative fusion dish. It offers a similar texture to the classic shepherd’s pie filling, making it a perfect starting point for this culinary adventure. Aloo masala, essentially spiced potatoes, typically served as a filling for masala dosa or a side dish, is reimagined as the topping, replacing the usual mashed potatoes.
This recipe blends the best of both worlds. If you enjoy shepherd’s pie, you’ll likely appreciate this dish. If you love Indian food, you might even prefer it to the original. This hearty meal is a culinary experience worth savoring.
A traditional shepherd’s pie consists of a lamb meat base and a mashed potato top. This version uses keema for the base and aloo masala for the topping, creating a unique and flavorful twist.
Preparation begins with prepping the vegetables for both components. Grating half an onion, two carrots, four garlic cloves, and a one-inch piece of ginger for the keema base enhances the flavors as they melt into the dish during cooking.
Half of the garlic and ginger, along with two sliced green chilies, are reserved for the aloo masala. Grated aged Gruyere cheese, a non-traditional ingredient for aloo masala but a common addition to shepherd’s pie, adds a cheesy element to the potato topping.
Yukon gold potatoes, about 1200 grams or 8 to 10, are peeled and diced. While any potato can be used, Yukon golds offer a preferred texture and color. Washing the diced potatoes removes excess starch, preventing a gummy texture when mashed.
Next, brown a pound of ground lamb in a hot cast iron skillet over medium-high heat, breaking it down into small pieces. Reduce the heat to low and add the grated onion, carrots, garlic, ginger, and green chili, cooking until softened.
The sauce is built by adding two cloves, a bay leaf, crushed mustard seed, crushed cumin seed, hot chili powder, turmeric, and garam masala. Cook for 30 seconds to bloom the spices.
Diced tomatoes, tomato paste, Worcestershire sauce, and mushroom better than bouillon are added to the meat mixture, enhancing the umami and savory flavors while creating the sauce structure. Simmer for 5-10 minutes until the sauce thickens.
Finally, stir in 100 grams of frozen peas and taste the mixture. It should have a deep, complex flavor profile with the meatiness of the lamb, the warmth of the spices, and the savory notes from the other ingredients. Adjust seasonings as needed.
The aloo masala is prepared by boiling the cubed potatoes with salt until tender. While the potatoes boil, prepare a spice mixture by heating oil in a pot, adding black mustard seed and cumin seed until they pop, then adding the reserved green chili, garlic, ginger, and turmeric. Sauté for a minute and set aside.
After draining the cooked potatoes, rice them for a smoother texture. Stir in the spice mixture, butter, and milk, resulting in a light and fluffy aloo masala with flecks of spices. Lastly, fold in half of the grated Gruyere.
Assemble the Keema Shepherd’s Pie by spreading the lamb filling evenly in the cast iron skillet. Pipe the aloo masala on top, smoothing it into a thick layer. Roughen the surface with a fork and sprinkle the remaining Gruyere cheese over the top.
Bake in a preheated 425°F oven for 20 minutes, or until lightly browned and crisp. Let cool for 20 minutes before serving to allow it to firm up. The result is a delicious fusion dish with layers of savory spices and a satisfying texture.
