Shepherd’s Pie with Kheema + Chouriço

Name: Shepherd’s Pie with Kheema + Chouriço
Yield: Serves 6 to 8
Cuisine: Indian
Ingredients: 1 in [2.5 cm] piece fresh ginger, peeled and minced; 1 tsp red chilli powder; 4 garlic cloves, peeled and minced; 1 tsp ground turmeric; 2 lb [910 g] ground lamb; 1 medium white onion (9¼ oz [260 g]), diced; ¼ cup [60 ml] malt or apple cider vinegar; ½ cup [25 g] panko crumbs; 8 oz [230 g] peas; 2 Tbsp all-purpose flour; Fine sea salt; 1 Tbsp extra-virgin olive oil; ¼ cup [55 g] unsalted butter, cubed, at room temperature; 1 tsp ground black pepper; ¼ cup [55 g] tomato paste; 6 oz [170 g] chouriço; 2 tsp garam masala, homemade or store-bought; 8 oz [230 g] carrots, cut into 1 in [2.5 cm] matchsticks; 5 oz [140 g] crème fraîche or sour cream; 1 green chilli, minced; 1 medium russet potato (1 lb [455 g]); ¼ cup [10 g] chopped cilantro leaves; 1 tsp fish sauce

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

Though our family served this only on special holidays such as Christmas or Easter, this is comfort food all the way. I usually use small or medium potatoes, as they take less time to cook than larger ones. Ground beef can be substituted for lamb.

Ingredients

For the lamb kheema

1 Tbsp extra-virgin olive oil
1 medium white onion (9¼ oz [<

Asia
India
Christmas

Method

Preheat the oven to 400°F [204°C].

To prepare the lamb kheema, heat the oil in a large skillet over medium-high heat. Add the onion and sauté until it turns translucent, 4 to 5 minutes. Add the garlic, ginger, and green chilli and sauté for 1 minute. Add the tomato paste, garam