Preparation Time : 35 minutes
Cooking Time : 20- 25 minutes
Serving : 8- 10 members
Description
Shepherd’s pie , an authentic English dish which is believed to have originated from Scotland, Ireland and other northern England regions. Traces of pie recipes that have been found show that it was prepared as a meal in the middle age of 1700 ‘s . This dish is ideal for home cooks like us to rustle up a meal with left overs to result in a comfort food for the family or host a gathering . It also has in its flavour the fact that it is no more than an easy assembly job , and is prepared in advance , making it ideal for entertaining large groups when the pressure is mounting and time and energy declining . Having a lot of fish left over from the previous days fish curry , I ended up making this shepherd’s pie . The original recipe of shepherd’s pie fish mix demands for a white sauce with fish but I have indianised the fish filling with our every day ingredients and religiously followed the original recipe for the potato mash . The final dish was to die for and yum , one main reason being the potatoes were organic potatoes from our farm at kodaikanal . This dish served as an eye opener and let me know that one’s individuality shines through the variations they lend to the food , and the way they disregard tradition to play around with our local ingredients .
Ingredients
ingredients | Quantity |
|---|---|
| boneless fish | 1/2 kg |
| gingergarlic paste | 1/4 teaspoon |
| chilli power | 1/4 teaspoon |
| turmeric powder | a pinch |
| salt | to taste |
| oil | 1 tablespoon |
| onions | 3 small chopped |
| green chillies | 1 chopped |
| pepper powder | to taste |
| coriander leaves | few |
| potatoes | 750grams peeled and chopped |
| milk | 50 ml |
| butter | 50 grams |
| grated cheese | 50 grams |
Method
- Boil cleaned fish with ginger garlic paste,chilli powder ,turmeric powder and salt to taste .break the boiled fish to flakes with a fork and set aside.
heat oil in a non stick pan ,add onions ,green chillies and saute to a light brown in colour . - Add the fish flakes and toss well.season with pepper powderand garnish with chopped coriander leaves .toss well and set aside .
- Cook potatoes in boiling salted water until tender .mash the potatoes with milk and butterUntil smooth.season with salt .
- Pre heat the oven to 180 degree celsius.pile the fish mixture in a one litter capacity greasewd baking dish ..spoon the potato mash
- On top and smooth with a spatula.trace a pattern into the potato mach with the tines of a fork and sprinkle with grated cheese .( i omitted the cheese to avoide
- A few calories at least ).bake for 20-25 minutes or until you get a golden crust on top.
