Finger in the pie

Milk fed lamb shepherd’s pie  

Milk fed lamb shepherd’s pie


6 tbsp. olive oil

2 red onions, grated

4 garlic cloves, grated

2 carrots, peeled and finely diced

1 stalk, celery, trimmed and finely diced

100 gms shelled green peas

2 tbsp refined flour

1 kg minced lamb (baby lamb)

1/2 cup tomato puree

1-1/2 cup stock (lamb/chicken/vegetable)

100 ml red wine

2 sprigs of thyme, chopped

1 sprig of rosemary, leaves stripped and finely chopped

For mashed potato

1.2 kg potatoes, peeled and cut

200 gms butter


Freshly ground black pepper

2 egg yolks

2 tbsp parmesan cheese, grated

Olive oil

Sea salt and freshly ground black pepper


Heat 1 tbsp olive oil in a saucepan and sauté the onions, add garlic and carrots. Then add rosemary, celery, green peas, season and sauté over medium heat for 2-3 minutes. Mix refined flour with minced meat thoroughly. Heat the rest of the olive oil in a separate pan. Add the mince, chopped thyme and cook until brown. Prevent mince sticking to the bottom of the pan and stir the meat regularly to ensure there are no lumps of meat clinging together and it cooks evenly. Drain off extra fat oozed out of lamb while cooking. Now add the tomato puree and the cooked mince to the pan of sautéed carrots and peas, cook for another minute and add the red wine. Cook for about 10-12 minutes or till the wine is reduced to a little less than half of original quantity. Add the stock. Simmer over gentle heat for 20-25 minutes or until the meat is cooked and the mince mixture is thick. Spoon the mixture into an ovenproof serving dish.

For mashed potatoes

Boil potatoes in salted water till soft and cooked. Drain and let them be under a lid and allow them to dry in their own steam. Mash through a masher or sieve when still hot and add the butter and egg yolks, parmesan (reserve a spoonful) into the potatoes and mix well. Season well.

Assembling the dish

Smear or pipe the mashed potato over the meat in a decorative manner (of your choice), sprinkle with the remaining parmesan. Bake for 20 minutes or till the top is golden and crisp. Drizzle some olive oil on top and serve with a crusty bread and salad.

Sahil Sabhlok is Executive Chef at The Claridges, New Delhi. Drawing inspiration from his mother’s cooking; recipes handed down by generations, and a resolve to bring together diverse cuisines, Chef Sahil marries all three to create a unique culinary experience. After obtaining a bachelor’s degree in Hotel Management, Catering Technology & Applied Nutrition, and further honing his skills with management training programme in Food Production, Chef Sahil worked at Jai Mahal Palace, Jaipur; The Westin, Hyderabad, and Taj Lands End, Mumbai before joining The Claridges, New Delhi. Chef Sahil Sabhlok is an avid cricketer and loves to travel. One can catch a glimpse of his life and his love for food through his Instagram page where he loves to showcase his classic creations and the magic in the kitchen.

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Printable version | Jul 21, 2021 2:55:49 PM |

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