Shepherd Pie, traditionally, is a minced lamb with a crust of mashed potatoes. It was a smart way of using leftover meat and baking it between layers of creamy crispy mashed potatoes. When reading a novel set in England or Ireland, especially, one often comes across characters in the book gorging on a piece of Shepherd's Pie with a hot cup of tea on a cold rainy winter night. It does paint a cozy picture, doesn't it?
This is a very wholesome version of this hearty dish. With only a little butter and no cream. I made Paneer Mushroom Bhurji but you can also try this with Bhaji and crispy potatoes on the top accompanied with soft pav on the side.
You need not use a piping bag if you are short on time. Just add in the potatoes and run a fork through vertically or horizontally. It is important to spike the mash to get that perfect crispiness. We relished this pie to the last morsel.. biting into the spicy paneer and mushrooms mixture contrasted by the crispy potatoes!
Ingredients:
For the Vegetable Mixture
Oil, 2 tbsp
Garlic, 1 tbsp finely chopped
Green Chilies, 2 finely chopped
Onions, 1 large, chopped
Baby Bella Mushrooms, 2 cups finely chopped (Use any mushrooms)
Tomatoes, 1 large finely chopped
Green Bell Peppers, 1 small finely chopped
Cottage Cheese, 1 cup grated
Salt to taste
Coriander Cumin Powder, 1 tbsp
Red Chili Powder, 1 tbsp
Fresh Coriander Leaves, 1 tbsp
For the Potato Crust
Potatoes, 2 medium boiled till completely soft and mashed
Green Chilies, 2 finely chopped
Salt to taste
Black Pepper Powder, 1 tbsp
Milk, 3 tbsp
Butter, 2 tbsp
Procedure:
1. Heat oil in a pan
2. Fry the garlic and green chilies
3. Add in the onions and cook till pink
4. Next add in the mushrooms, let them sweat out the water.
5. When the mushrooms are nearly done, add in the tomatoes.
6. After the tomatoes go soft, add the green peppers.
7. Add in the grated paneer right after. We dont need to cook the peppers.
8. Add in the coriander cumin and red chili powder. Sample and test the salt at this stage.
9. Finish off with some fresh coriander and remove onto another bowl. Set aside.
10. On to the potato crush now. I pressure cooked my potatoes upto 4-5 whistles and then grated them.
11. Add in the salt, black pepper, butter, green chilies and milk.
12. Give it a good mix. This has to be smooth and a moist. This will be going into the oven so we can't have it drying up. Adjust the quantity of milk if needed.
13. Fill it into the piping bag, use the nozzle of your choice and set it aside.
14. Take a glass baking pan and grease it with some butter on all sides.
15. Layer the paneer mushroom mixture at the bottom and even it out with a spoon.
16. Using the piping bag make shapes onto the surface of the mixture so as to cover it completely with the potato topping. Remember to create spikes to get crisp potatoes.
17. Pop this into a preheated oven at 180 degree Celsius for 12 minutes and broil for 3 minutes to brown the potatoes from the top.
18. Serve hot!
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