Keema Base

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½ onion, grated

2 carrots, grated

2 cloves garlic, grated

Inch piece of ginger, grated

1 green chile, minced

Salt to taste

Spoonful (1 tsp) mustard seeds, crushed

Spoonful (1 tsp) cumin seeds, crushed

2 cloves

1 bay leaf

Spoonful (1 tsp) ground hot chili powder (or cayenne)

Spoonful (1 tsp) ground turmeric

Sprinkle ground garam masala

1 lb (454 g) ground lamb

250 g canned tomatoes

30 g Worcestershire sauce (add more as needed)

15 g Mushroom 'Better than Bouillon' (optional, but highly recommended)

Substitutes: Beef demiglace, concentrated stock, oyster sauce

Squirt tomato paste

200 g frozen peas

Sprinkle of salt

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Aloo Masala Topping

Yukon gold or russet potatoes, cubed

15 ml (1 tbsp) oil

Cumin seed

Black Mustard Seed

Green chile, minced

1 garlic clove, grated

1-inch piece of ginger, grated

Sprinkle of turmeric

30 g (2 TBSP) Butter

About 50 g of milk, to desired consistency

50 g Aged Gruyere, shredded - reserve half for topping (substitute: aged cheddar or gouda)

Salt to taste

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Base

1. Prep the aromatics as mentioned.

2. Set a pan over medium heat. Once hot add the ground lamb and brown, about 8 to 10 minutes. Break apart into little pieces.

3. Add the grated and minced aromatics and cook until slightly softened about 5 minutes.

4. Stir in the spices and cook for 30 seconds. Add the tomatoes, Worcestershire sauce, mushroom base, and a squirt of tomato paste. Stir and cook until thickened, about 10 minutes. Add more tomatoes, Worcestershire, etc as needed to achieve desired taste and consistency.

5. Add the frozen peas and stir in. Turn off the heat. Taste it! Adjust any seasonings as you see fit. Set aside until ready to assemble with mashed aloo masala topping (below)

   Aloo Masala

6. Peel and cube the potatoes. Wash the cubed potatoes to remove excess starch. Mince the green chile, grate the ginger and garlic.

7. Set a pot of water over medium-high heat and add the potatoes along with 2 large pinches of salt. Bring to a boil and cook the potatoes until a fork easily slides through about 10 minutes.

8. Strain the potatoes and mash or rice them.

9. Set a pan over medium-low heat, and add the oil. Once hot, add the mustard seed and cumin seed. Toast for 10-20 seconds until the mustard seeds start to pop. Add the green chile, garlic, ginger, and a sprinkle of turmeric and saute for 2-3 minutes. Turn off the heat and stir in the riced potatoes.

10. Add 2 TBSP of butter and about 50 grams of milk to the potatoes. Look for a smooth consistency, do not over mix. Sprinkle in half of the grated gruyere and fold in with a spatula. Taste the potatoes, add more salt, butter, or milk as needed.

11. Spoon the potatoes into a freezer bag and cut the end off. Squeeze over the lamb filling. Spread smooth and roughen up the top with a fork. Sprinkle over remaining gruyere.

12. Bake 'Shepherd's Pie' in a preheated 425 degree F oven until the top has browned and is slightly crisp about 20 minutes. 13. Let rest for 20 minutes to firm up before slicing and enjoying.