True comfort in a one-dish meal! This recipe qualifies as both; comforting and nutritious. It has all the comfort of a classic shepherd’s pie, but works in extra veggies, olive oil instead of butter, and leaner meat. Nobody will be the wiser, since it remains so flavorful and satisfying.
Ingredients
FOR THE POTATO-CAULIFLOWER TOPPING
~700g (5 medium-sized) potatoes, peeled and cut into 1-inch pieces
Salt to taste
2 heaping cups cauliflower florets
2 tablespoons olive oil
1/2 cup skimmed milk
Freshly ground black pepper
1/2 cup shredded cheese (TOTALLY OPTIONAL)
FOR THE FILLING
500 g ground chicken or mutton (kheema)
3 medium onions: 2 chopped and 1 sliced into rings for layering
2 large carrots, diced
1 cup peas
Olive oil
1.5 tsp soya sauce
3 tablespoons tomato ketchup
1 tsp ginger paste
2 tsp cornflour
1 1/2 teaspoons fresh thyme (or 1/2 teaspoon dried)- or any other herbs
Salt to taste
Freshly ground black pepper
Directions:
- Wash the kheema thoroughly and drain all the water.
- In a large non-stick kadhai, sauté the chopped onions in olive oil with the ginger paste. Add the washed kheema, carrots and peas. Mix ketchup, little water, salt & pepper. Let it cook.
- Once the kheema is cooked, add 2 tsp cornflour to water in a cup. Add this to the kheema. Keep stirring. Add soya sauce and thyme and other herbs. Cover and simmer for few mins. Transfer to a baking dish and keep aside.
- Now, prepare the potatoes and cauliflower topping: Put the potatoes and cauliflower in a pressure cooker. Cover the veggies by 2 inches with cold water. Add enough salt so the water tastes pleasantly of the sea (about 2 teaspoons). Close the lid of the cooker and allow it to cook.
- Once the potato and cauliflower are cooked (opening the cooker only once it has cooled down completely), create the creamy mash. Add the olive oil, milk, salt, and ground black pepper to the mix. Use a potato masher to blend everything into a creamy mash. Taste and add more salt or pepper as needed.
- Preheat the oven to 400°F.
- Assemble the casserole: Transfer the kheema and vegetable mixture to a baking dish. Layer with onion slices. Spoon the potatoes and cauliflower mash evenly over the kheema. Scatter the cheese on top, if using.
- Bake until the juices bubble and the top is lightly browned, about 25 minutes. Remove from the oven and serve.
Tips:
- You can add other veggies like corn and French beans.
- Prep in advance: Cut the vegetables ahead of time, including the onions, carrots, and cauliflower. Keep all prepped vegetables in the fridge until ready to cook.
- Alternatively, you can also assemble the dish completely and then refrigerate before baking. Once assembled, let it cool completely, wrap in plastic, and store in the refrigerator for up to two days. When it’s time to bake, put it straight from fridge to oven and add an extra 10-15 minutes to the cooking time.
- The finished dish keeps well for several days and reheats well in the oven or microwave.
- You can even use the leftovers to make a sandwich; make sure to grill the sandwich before you serve; it tastes amazing!