Achari Keema Mutton Shepherd’s Pie

Achari Keema Mutton Shepherd’s Pie

Prep Time

20 mins

Cook Time

1 hour 15 mins


For the Keema Mattar Filling:

  • 3 tbsp vegetable oil
  • 1 tsp Rajah Cumin Seeds
  • 2 larges Rajah Dried Bay Leaves
  • 1 large Rajah Cassia Bark
  • 4 each Rajah Whole Cloves
  • 4 each Rajah Green Cardamom Pods
  • 600g lamb mince
  • 2 large medium chopped onion
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp green chilli paste
  • 1 tsp salt
  • 1 tsp coarse black pepper
  • 1 tsp Rajah Chilli Powder
  • 1 tsp Rajah Coriander Powder
  • 1 tsp Rajah Cumin Powder
  • 1 tsp Rajah Turmeric Powder
  • 3 tbsp tomato puree
  • 3 mediums chopped plum tomatoes
  • 2 cups frozen peas
  • 1 tsp garam masala
  • 2 tbsp Rajah Lamb Achari Gosht Powder

For the Potato Topping:

  • 1kg Maris Piper potatoes, peeled and cubed
  • 1 tsp salt
  • 1 tbsp ghee
  • 1 tsp Rajah Turmeric Powder
  • 1 tsp Rajah Cumin Seeds


  1. Start by making the lamb keema mutton sauce. On a medium flame, heat the 3 tbsp vegetable oil in a saucepan and add in the whole spices, fry for 30 seconds then sprinkle in the cumin seeds. Allow the seeds to sizzle in the oil, once they start to pop, add in the lamb mince.
  2. Spread the mince around the pan and allow to seal and brown in the hot oil. After 2-3 minutes of browning, turning the mince over and brown the side remaining pink. Repeat the process and allow the mince to brown for a further 2-3 minutes. Once the mince has started to brown, using a wooden spoon to breakdown the mince in the hot oil and become loose and free-flowing
  3. Stir the chopped onion and salt into the mince, cover the pan with a lid, reduce the flame and leave to fry gently for 10 minutes stirring occasionally.
  4. Whilst the lamb is frying, prepare the mashed potatoes. Place the peeled and cubed Maris Piper potatoes, in a saucepan, sprinkle in the 1 tsp of salt and turmeric and top with water. Bring the pan to the boil and allow simmer on a gently heat for 10-15 minutes or until the potatoes are completely soft. Once cooked through, drain the potatoes and leave to steam in the same saucepan
  5. Meanwhile, once the lamb mince has been frying for 10 minutes, stir in the garlic, ginger and green chilli pastes and fry for a further 2 minutes. After 2 minutes of frying, the garlic, ginger and green chilli pastes should have cooked off their raw aromas.
  6. Into the frying mince, add in the black pepper, chilli, coriander, cumin, and turmeric powders and stir in well. Pour in 1 cup of boiling water into the mince to loosen the pan leave to simmer on a low heat until the water has reduced slightly
  7. Stir the tomato puree into the loosened mince base and fry for 2 -3 minutes then stir in the 1 chopped tomato and continue to simmer the lamb mince for 15 minutes. Loosen the sauce again with 1 cup of boiling water so that the mince becomes saucy. You can add a little more water if you would like your sauce looser
  8. Finish the sauce by stirring in the peas, Lamb Achari Gosht powder and garam masala and remove the saucepan from the heat. Spread the mince evenly across a pie dish and leave aside
  9. Preheat your oven to 180°C. Returning to the potatoes, using a potato masher or a fork, mash the potatoes in the saucepan along with the ghee and cumin seeds. There is no need for the mash to be completely smooth so don't worry if you have any lumps remaining
  10. Spoon by spoon, place a little of the mash on top of the mince until you have even 'blobs' of mash sat evenly across the mince. Using the back of a fork, spread the mince across the sauce encouraging the mash to spread and cover the sauce
  11. Place the dish in your preheated oven and leave to bake for 20-25 minutes or until the mash has browned and become slightly crisp, the sauce may also be bubbling through the edges.