Eshepherd’s pie

Name: Eshepherd’s pie
Cuisine: Indian
Ingredients: 2 tablespoons vegetable oil; 1 large onion, peeled and diced; 1 large red bell pepper, seeds and membranes removed, diced; 1 clove of garlic, smashed, peeled and finely chopped; 1 lb lean ground beef; 1 teaspoon ground cumin; ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; ½ teaspoon cayenne; ¼ teaspoon freshly ground black pepper; 28-oz tin Italian tomatoes, chopped, with their juice; 12 black olives, pitted and chopped; the grated rind of half a lemon; 4 large potatoes, peeled and cubed; 2 tablespoons/1 oz unsalted butter; 4 fl oz milk; 1 teaspoon salt; ¼ teaspoon ground white pepper; 1 large egg, beaten; 1 tablespoon sesame seeds

Preparation info

Serves
6

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

I mentioned earlier that this old English recipe was the standby of all Indian cooks. Its made-in-advance qualities appealed to them, particularly when they had spent longer than they should in the bazaar. I can’t exactly blame them. I always found the Indian bazaars to be the most fascinating and stimulating places imaginable.

One bazaar in the Punjab I particula

Ingredients

Europe
Asia
United Kingdom
India
Punjab
Lunch
Snack
Mediterranean
Pie
Gluten-free

Ingredients

Method