This is a spicy version of the traditional Shepherd’s Pie which is made with lamb mince. Here I have used beef mince i instead of lamb mince. For the Kids you may skip the wine and add more cheese. You can enhance the flavour of the dish by replacing oil with butter.
Preparation time: 10 minutes

Cooking can be done either in a pan or a pressure cooker.

Cooking time in pan: 1 1/2 hrs in medium heat.
Cooking in Pressure cooker: 15 mts

Baking time: 20 mts at 180 C

Serves: 4

Ingredients for potato crust:

  • Medium size potato – 3
  • Milk – 10 ml
  • Black Pepper – 1/2 tsp
  • Salt – 1/4 tsp

Ingredients for the Mince: 

  • Beef mince -250 g
  • Red Wine – ½ cup
  • Chicken Stock/Veg- stock – 2 cups
  • Onion -2
  • Tomato – 1
  • Carrot – ½
  • Celery – 1 stick (optional)
  • Peas – ½ cup (optional)
  • Garlic – 4 cloves
  • Ginger – 1” piece
  • Rosemary, Thyme, Coriander leaves – few sticks (together ½ cup)
  • Black Pepper – ½ tsp
  • Salt – ¼ tsp if there is salt added in chicken stock otherwise ¾ tsp
  • Oil – Olive oil /Refined oil


  1. Boil and mash the potatoes. Add rest of the ingredients to a separate bowl and mix well.
  2. Brown the meat in a slightly oiled pan. If there is a lot of fat left in the pan after browning the meat remove it. Sauté ginger, garlic and chilli with onion, tomato and carrots. Add in the chicken stock, herbs and the wine. Cook till the meat and vegetables are cooked and the sauce thickens. Transfer the mince to an oven proof dish and top it with mashed potatoes and cheese. Bake for 20 minutes at180 C.

Serve it with cooked carrots and peas.


  • For a perfect moist pie the sauce should not be dry or too runny.