My Dad's Non-Traditional Sri-Lankan Shepherd's Pie Recipe
Posted by Dinesh Perera on June 06, 2012 (3 Comments)
Non-Traditional Shepherd's Pie Recipe
I first leaned this recipe from my father when I was still in my early teens. I'm Very happy to present it to you in celebration of Father's Day!
- 5 lbs not too lean ground beef or lamb
- 1 Medium onion, finely chopped
- 4 cloves garlic, chopped
- 1/2 lb frozen peas
- 1/4 lb diced carrots (optional)
- 2 1/2 to 3 TBS Ceylon Roast Blend
- 4lbs potatoes, boiled and mashed with butter
- Salt and Pepper for seasoning
- Paprika Powder
- Parsley leaves for garnishing
In a large wok or pan brown the meat. As it browns, add salt and pepper and continue to brown till done. While this preparation is in progress, boil the potatoes until they are ready to be mashed.
Once the meat is browned, remove from the wok and without rinsing or wiping the wok, add onions and sauté for a few minutes. Add garlic and continue to sauté till both are soft. Add the ground meat to the wok, stir and add the Ceylon Raost Blend/curry powder to the mix. Continue to stir and cook till the ingredients have combined. Add the peas and carrots if used. Add salt and pepper as necessary and cook till the meat is done and the flavors have combined.
Remove the cooked meat into a 3qt. ovenproof dish and spread the meat, ensuring the mix is evenly distributed, about 1 1/2" in thickness. Over this layer, using a spatula spread the mash potato, taking care that the two layers stay separate. Once the mash potato is layered, using a fork gently trail the prongs across the layer of mash so as to create ridges or peaks. You may do this in both directions. This process will ensure that when the pie is baking, the ridges become crispy. Sprinkle with Paprika powder and bake at 350F for 20 to 30 mins. or till the top of the pie has browned and the ridges are crispy. Garnish with parsley and let cool so that the pie sets.
Comments (3 Comments)
I love Shephard pies and i came across your web-site and will definitely cook it this weekend. However, I noted that no cooking oil was mentioned when cooking the minced meat, etc. Please let me know if oil is not needed?
Posted by Jeff Mudaliar on September 11, 2012
If you use ground meat that is not too lean ( better flavor) no oil is required. The browning will release the fat which will in turn keep it moist and flavorful!
Posted by Dinesh, The Spicy Gourmet on September 24, 2012
Thank you so much for your wonderful website and delicious recipes. I recently made this dish for my soon to be Sri Lankan Son-in-Law. And he loved it!
I have enjoyed a lot of your recipes and always look forward to making more of your dishes. Your dahl recipe is a family staple!
Posted by Alina on January 13, 2015