Best 3 Indian Style Cottage Pie Recipes

INDIAN STYLE COTTAGE PIE

Steps:

• Cook the potatoes in plenty of lightly salted water until tender.
• Drain well and mash with, turmeric, coriander, milk and seasonings; set aside.
• Potatoes could be done in the microwave.
• Heat a little oil in a pot and gently sauté the onions, chillies, garlic and ginger until slightly coloured.
• Add cumin, garam masala and sambel.
• Mix well and add lamb mince, together with more oil if needed.
• Cook, mashing and stirring the meat until it changes colour and separates.
• Then add tomatoes, stock and seasonings.
• Stir well and cook until thick and fragrant.
• Transfer meat mix to an oven proof dish and top with potato, spreading out into an even layer.
• Cook in oven about 10 minutes until crispy.
• Oven should be preheated to 200dC.

CLASSIC COTTAGE PIE

Steps:

• In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese., Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.

INDIAN-SPICED SHEPHERD'S PIE

Steps:

• In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins. Add the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
• Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander - try not to break up the potatoes too much.
• Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.