Shepherd's pie, also known as cottage pie has many versions on the net. The version that seems the most original, is a bit bland for our Pakistani taste. So here is my version. All spices can be adjusted to taste, but if gets too spicy, it would be a very desi shepherd's pie. Cheese sprinkled on top may be completely omitted or increased/ decreased as required. I added cheese because I love cheese.
2 tbsp oil
1 small onion diced
250 gm Minced meat
3-4 large tomatoes, diced
1/2 cup peas
1/2 tsp garlic paste
Salt, to taste
Red chilli powder, to taste
A pinch turmeric powder
Milk, as required (around 1 cup)
200 gm Cheddar cheese, shredded
Heat oil in a saucepan. Add onion and stir until it changes color. Add mince meat and stir until mince changes its color. Add tomatoes, peas, garlic, salt, red chili powder and turmeric powder. Mix and reduce heat. Tomatoes will release water, but if you feel the need add a little water. Cover and let cook. Every 15 - 20 minutes, add 2 - 3 tbsp milk. Let the mince meat cook for 1 hr or so. The mixture should look a bit creamy. If using immediately, add 2 tbsp of shredded cheddar cheese to the mince meat mixture.
In another pan, boil potatoes until soft. Peel and mash potatoes thoroughly. Add some milk and 2 - 3 tbsp of cheddar cheese to potatoes while mashing. The mixture should have a spreadable consistency. Season as per taste.
Preheat oven at 180 C/ 375 F. Lightly grease a baking dish. Put the mince meat mixture and spread in the dish. Spread potato mixture over the mince meat with a knife or spatula. Sprinkle remaining cheddar cheese (you can reduce the amount if it seems too much). Put in oven and bake until cheese is melted. Grill it if you want cheese to be browned.
Enjoy warm with tomato ketchup.