Anglo Indian Shepherd’s Pie

IMG_3526_650The challenge of a high stress world, is sometimes you get caught on the wrong side of things. It is times like that when you reach out for comfort food – food, such as macaroni and cheese, soft and comforting bowls of lentils and one of my mashed potatoes, and when life gives you a bunch of leftover mashed potatoes Anglo Indian Shepherd’s pie.

Anglo Indian cuisine, takes your classic favorites, such as a nicely perfected roast chicken and adds a dose of spice to it, takes your leftover ground lamb with peas, as in keema mutter and whip up an Anglo Indian Sheppard’s Pie that promises you a dish that is nothing short of ultimate comfort. This version, actually uses a lot of winter vegetables, and if you want to go veggie with this just swap out cooked quinoa and mushrooms instead of the meat. I promise you it will work.

Assorted Winter Vegetables

The first time I made this, it was with a Thanksgiving basket from Hilltop Hanover, speaking of which I have been missing the farm and I am excited about the possibilities of spring and some amazing classes that we have planned, check out the calendar and do sign up.


Wedges of this delicious pie, will be colorful veggie filled goodness. Just what you will want in these cool almost spring days. Even as I write this, I cannot help observing that Spring is on it’s way, Spring brightens and adds a small amount of punch to even the darkest day, it helps you reconstruct a dance somewhere in that lonesome corner of your heart that is just feeling a little shriveled because of the worries of the world. Wondering, about the question of the day, what other than food can cheer up and lift up a droopy heart?

Anglo Indian Sheppards Pie

In a week that is already so cluttered with challenges, there has been nothing but good news from the kid’s universe. Deepta has been accepted to her private school of choice, even without an interview because of her high scores. In turn, Aadi’s Robotics team has been selected to move up to an international level, heading all the way to Fayetteville, Arkansas. Who knew? I am trying to see if I can squeeze in a day trip to Little Rock, to visit the Presidential Library of one of the best presidents of our times.

Anglo Indian Shepherd’s Pie

When I first tasted this dish, I was unaware of its more traditional cousin, the cottage or shepherd’s pie; it had simply been presented to me as pie. I fell in love with this deep, seductive version, which offers layers of pure indulgence and flavor. The flavorful mashed potato topping, scented with garlic and rosemary, adds to the magic of this deep and flavorful dish.

My filling has loads of vegetables and can very easily be transformed into a vegetarian dish by swapping the meat for finely diced shitake mushrooms


    For the mashed potato topping:
  • 4 medium-sized Yukon gold potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon fresh minced garlic
  • 4 tablespoons sour cream or Greek yogurt
  • 1 tablespoon freshly minced rosemary
  • 1/2 cup grated Parmesan cheese
  • 1 cup broth or low-fat milk
  • Chopped chives
  • For the filling:
  • 2 tablespoons oil
  • 2 medium-sized onions, diced
  • 1 tablespoon freshly grated ginger
  • 1 large stick cinnamon
  • 6 to 8 cloves
  • 3 to 4 pods cardamoms
  • 1 medium-sized sweet potato, diced
  • 2 medium-sized carrots, diced
  • 2 medium sized beets, diced
  • 1 cup ground turkey or lamb (about, 8 oz)
  • 1 teaspoon salt (or to taste)
  • 1 cup tomato sauce
  • 1/2 cup port wine
  • 1 teaspoon red cayenne pepper
  • 1 tablespoon all-purpose flour
  • 1 tablespoon finely chopped chives


  1. 1. Cut the potatoes in half and boil in plenty of salted water until they are soft but not mushy. Cool and peel the potatoes and place in a mixing bowl.
  2. 2. Heat the olive oil and butter in a pan and add in the minced garlic and cook until fragrant.
  3. 3. Pour the seasoned oil over the potatoes, then mash.
  4. 4. Mix in the sour cream or yogurt, rosemary, Parmesan cheese and broth and mix in until smooth. Set aside.
  5. 5. Preheat oven to 350 F.
  6. 6. Heat the oil for the filling and add in the onions and ginger and saute for 5 to 7 minutes, until soft and wilted.
  7. 7. Place the cinnamon, cloves and cardamom in a spice bag if desired and combine with the sweet potato, beets, ground turkey or lamb and salt. Mix well and cook until the meat is no longer pink.
  8. 8. Add in the tomato sauce, port wine and cayenne pepper and cook for 15 minutes, or until the sauce is about half the original volume.
  9. 9. Stir in the all-purpose flour to thicken further.
  10. 10. Pour this mixture into a casserole dish (I find a loaf pan works well) and top with the mashed potatoes.
  11. 11. Bake for 30 minutes or until the topping is beginning to turn golden.
  12. 12. Remove from the oven, garnish with chives and serve.


For a vegetarian version, replace the meat with 1/2 cup chopped mushrooms and 1/2 cup quinoa

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