Jena’s Shepherd’s Pie

Preparation info

  • Difficulty


  • Serves


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About



  • 1 lb very lean mince
  • 1 bunch fresh coriander
  • 2 green chillies
  • ¾ tsp garam masala
  • ¾ tsp crushed garlic
  • 5 chopped tomatoes
  • 6 spring onions
  • Salt
  • 1 small lime
  • ¾ tsp crushed ginger
  • ¾ tsp mint sauce


  • 8 medium-sized potatoes
  • ¼ tsp crushed garlic
  • Salt to taste
  • 2 oz butter
  • 2 tbsp milk
  • ¾ tsp paprika powder


  • Peel and halve potatoes and put them to boil in salty water.
  • Using a non-stick frying pan, dry-fry the mince with salt, ginger and garlic.
  • Add garam masala and cook for two more minutes until dry and aromatic. Allow to cool.
  • Stir in finely chopped spring onions, coriander, green chillies, lime juice as well as the mint sauce.
  • Transfer into a pie dish and layer tomatoes over the top.
  • Melt 1½ oz of butter and add garlic, frying over gentle heat for a minute.
  • Mash the potatoes with this butter-and-garlic mixture, then add the milk, paprika and salt.
  • Spread over the meat-and-tomato mixture.
  • Melt the rest of the butter and brush over the top.
  • Bake for twenty-five minutes in the oven at medium temperature (350°F, 180°C, gas mark 4) until nicely brown at the top.