Shepherd’s pie

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  • Pyaz (Onion) 2 medium
  • Gajar (Carrot) 1 medium
  • Cooking oil 2 tbs
  • Qeeam (Mince) Lamb/Mutton ½ kg
  • Lehsan (Garlic) cloves 3-4
  • Dried thyme ½ tsp
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Namak (Salt) ½ tsp or to taste
  • Soy sauce 1 tbs
  • Fresh parsley chopped 1 tbs
  • Tomato paste 2 tbs
  • Kali mirch (Black pepper) crushed 1 tsp
  • Gajar (Carrot) 1 medium
  • Matar (Peas) ¼ Cup
  • Maida (All-purpose flour) 2 tbs
  • Yakhni (Stock) 1 Cup or as required

Mashed Potato:

  • Aloo (Potatoes) peeled & boiled 750 gms
  • Cheddar cheese ½ Cup
  • Kali mirch (Black pepper) crushed 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Anday ki zardi (Egg yolks) 2
  • Neem garam doodh (Lukewarm milk) ½ Cup
  • Cheddar cheese grated ¼ Cup or as required
  • Mozzarella cheese grated ¼ Cup or as required
  • Lal mirch (Red chili) crushed


Chop onions and carrot & set aside.

In frying pan,add cooking oil,onion and sauté until translucent.

Add mince and mix well until changes color.

Add garlic (grate with the help of the grater) and mix well for 2 minutes.

Add dried thyme,red chili powder,salt,soy sauce and fresh parsley,mix well and cook for 4-5 minutes.

Add tomato paste,black pepper crushed and mix well.

Add carrots,peas and mix well.

Add all-purpose flour and stock,mix well and cook for 8-10 minutes & set aside.

For Mashed Potatoes:

In bowl,grate potatoes and cheddar cheese with the help of the grater.

Add black pepper crushed,salt,egg yolks,warm milk and mix until well combined & set aside.

In oven-safe serving dish,add a layer of cooked mince and mashed

potatoes,cheddar cheese and mozzarella cheese and sprinkle red chili crushed.

Bake in preheated oven at 180 C for 20-25 minutes.

Recipe By: Asad Memon

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