Dinner
Haleem Shepherd's Pie
A British-Pakistani fusion showpiece, slow-cooked Pakistani haleem of lamb, lentils, and whole spices used as the filling beneath a British mashed potato crust so the silky, deeply spiced South Asian stew and the comforting European pie format become one extraordinary family dish.
$5
25 minsPrep
2 hrsCook
145 minsTotal
MediumLevel
Nutrition per serving
625Calories
38gProtein
24gFat
62gCarbs
8gSugar
8gFiber
780mgSodium
95mgChol
0gSat Fat
Goes well with
English Brown Ale
local
Masala Chai
international
High Protein
fusion-kitchen
Instructions
1
Prep
Peel and chunk 1kg potatoes. Rinse 150g red lentils. Soak 100g chana dal 1 hour, drain. Thinly slice 2 large onions. Finely grate 4 garlic cloves and 25g ginger. Mix garam masala, cumin, coriander, turmeric, kashmiri chilli powder, and cinnamon in a small bowl.
2
Sear
Heat 2 tbsp oil in a large heavy casserole over high heat. Sear 900g bone-in lamb shoulder 3–4 minutes per side until deeply browned. Remove and set aside.
3
Saute
Reduce heat to medium. Add sliced onions, cook 12–15 minutes stirring regularly until deep golden and caramelised. Add garlic, ginger, and spice mix; stir 2 minutes until fragrant. Add red lentils and chana dal, coat in spices.
4
Braise
Add 800ml stock and 1.5 tsp salt. Return lamb to casserole. Bring to a simmer, cover, cook over low heat 1 hour 30 minutes until lamb is tender and lentils dissolve. Remove lamb, shred finely, return to pot. Stir vigorously over medium heat 5–8 minutes until thick and cohesive.
5
Boil
While haleem thickens, boil 1kg potatoes 18–20 minutes until completely tender. Drain and steam dry 2 minutes. Mash with 60g butter, 100ml warm milk, 0.75 tsp salt, and white pepper until smooth.
6
Bake
Preheat oven to 200°C. Spread haleem filling into a large baking dish. Spoon mashed potato over top, spread evenly, rough up surface with a fork. Bake 25–30 minutes until potato crust is golden at the peaks.
7
Finish and plate
Remove from oven. Scatter 3 tbsp crispy fried onions, 15g fresh coriander, and 1 sliced green chilli over the top. Serve with lemon wedges alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g450g bone-in lamb shoulder
- 1 tbsp1 tbsp neutral oil
- 11 large onions
- 2 cloves2 cloves garlic
- 13g13g fresh ginger
- 1 tsp1 tsp garam masala
- 3/4 tsp3/4 tsp ground cumin
- 3/4 tsp3/4 tsp ground coriander
- 1/4 tsp1/4 tsp ground turmeric
- 1/4 tsp1/4 tsp kashmiri chilli powder
- 1/4 tsp1/4 tsp ground cinnamon
- 75g75g red lentils
- 50g50g chana dal
- 400ml400ml lamb or chicken stock
- 1 tsp1 tsp fine sea salt
- 0.5kg0.5kg floury potatoes
- 30g30g unsalted butter
- 50ml50ml whole milk
- 1/4 tsp1/4 tsp white pepper
- 1 1/2 tbsp1 1/2 tbsp crispy fried onions
- 7.5g7.5g fresh coriander
- 11 small fresh green chilli
- 11 lemon
