Spiced Shepherd’s Pie, sounds delicious, doesn’t it?
Shepherd’s Pie a quintessentially British dish made with minced lamb and smooth mashed potatoes is a favourite in my home! I love making this fantastic dish with a little twist of course and I am sure you must have guessed it by now what that is, it’s with some Indian spices! Trust me, this Spiced Shepherd’s Pie is packed with punchy flavours, spices and it is delicious.
This Spiced Shepherd’s Pie is made with minced chicken instead of lamb and it as delicious!
I rarely cook lamb or any red meat for that matter and as much as I love making this Spiced Shepherd’s pie with lamb most of the times I end making this dish with minced chicken, especially chicken leg and thigh meat. To make it flavourful, I love adding spices like cardamom, nutmeg and chilli. Trust me the nuance of these spices paired with the creamy mashed potatoes is a combination you are all going to love!
Spiced Shepherd’s Pie with unbelievably smooth mashed potatoes, what’s the secret?
The secret to these mashed potatoes in this Spiced Shepherd’s Pie is butter, cream and of course a big dollop of sour cream! Who doesn’t like a little bit of sour cream in mashed potatoes right? Try these mashed potatoes and thank me later. 🙂
If you like this Spiced Shepherd’s Pie recipe, then do check these recipes out.
Sometimes I like to serve this Spiced Shepherd’s Pie with my cheesy pinwheel parathas.
Spiced Shepherd's Pie
For the pie:
- 450 g minced chicken used thighs and legs only
- 1 medium onion finely chopped
- 1 cup spring onion/ green onion finely sliced
- 4 cloves garlic crushed
- 1/4 cup coriander stalks and leaves finely chopped
- 1 tsp harissa paste or red chilli paste (optional)
- 1/2 tsp or to taste crushed black pepper
- 1/2 tsp or to taste cayenne or hot chilli powder
- 1/2 tsp cardamom powder
- 1/4 tsp each cinnamon powder and nutmeg powder
- 1/2 tsp saffron mixed in 1 tsp milk
- 1 tsp or to taste salt
- 1 tbsp rice flour
- 1 tbsp olive oil
For mashed potatoes
- 400 g or 3 medium potaotes Maris Piper or King Edward or Russet
- 1/2 cup sour cream
- 1/3 cup heavy cream slightly warm
- 4 tbsp unsalted butter melted
- 1 tsp or to taste salt
- 1/4 tsp each white pepper and nutmeg powder
- 1/4 cup cheddar or gouda cheese finely grated for later
- Water to boil
- Boil the potatoes in salted water till they are cooked and soft. Drain the potatoes and grate them or rice them with potato ricer.
- Whilst the potatoes are still hot, add in the melted butter followed by sour cream and warm heavy cream. Whisk it well with a wooden spoon.
- Add in the salt, white pepper powder, nutmeg powder and whisk it well until combined.
- Keep it aside in the warm place.
For the chicken:
- Heat olive oil in a heavy-bottomed pan, once smoking add in the onion, garlic and coriander stalks. Saute for 3-4 minutes until translucent.
- Add in the coriander leaves, spring onion and stir it in. Tip in the harissa paste and fry for another 5 minutes. Add all the spice powders, mix it well.
- Tip in the minced chicken and using a spoon, break it up. Fry it till the mince becomes brown in colour.
- Add in the rice powder and mix it well and turn the gas off.
- Preheat the oven to 200C/400F.
- Lightly oil an oven dish, tip the chicken mince mixture in it. Spread it evenly. Using ice cream scoop add big dollops of the mashed potatoes over the mince. Smooth the top out.
- Sprinkle the cheese on the top and bake it in the preheated oven for 25-30 minutes.
- Put in under the grill or broiler for a few minutes if the top is in browned well.
- Let it sit for a few minutes (5-7 minutes) and then serve.