Quick and Easy Shepherd’s Pie recipe made Without Worcestershire sauce
Easy Baking,  Lunch and Dinner,  Mutton,  Non-Vegetarian

Desi Shepherd’s Pie

Like this recipe? Share it!

Desi shepherd’s pie, a quick and easy recipe that is perfect for your Christmas dinner! This casserole is made with minced mutton, lots of veggies and a rich mashed potato crust.

Quick and Easy Shepherd’s Pie recipe made Without Worcestershire sauce

Here the meat filling is flavoured with Indian spices and is cooked in a pressure cooker. Which saves a lot of time. And you won’t be needing Worcestershire sauce or beef broth for this recipe. Just cook both the meat and potato fillings, layer them in a baking dish and bake until the top get golden in colour. Desi shepherd’s pie is ready to serve!

Watch the recipe video on YouTube:

Equipment required:

  • Pressure cooker
  • Saucepan
  • Baking dish
  • Piping bag with a Wilton 4B nozzle
  • Ladle/whisk
  • Oven/OTG


For the meat filling:
  • 500g ground/minced mutton, you can also use lamb
  • 2-3 tbsp chopped garlic, around 10 small cloves
  • 1 cup chopped onion, around 2 medium-sized onions
  • 1 carrot, chopped
  • ½ tsp red chilli powder
  • 1 tsp turmeric powder
  • ½ tsp black pepper powder
  • 2 tsp meat masala, I have used Tata Sampann’s meat masala powder
  • Salt to taste
  • 2 tbsp all-purpose flour
  • 3 tbsp tomato puree
  • 1 cup frozen peas
  • 1 cup frozen corns
  • 1.5 cup water
  • 2-3 tbsp chopped coriander leaves
  • 1 tbsp oil
  • 1 tbsp butter
For the mashed potatoes:
  • 1kg potatoes, cut into small pieces
  • 1/2 tsp black pepper powder
  • ¼ cup fresh cream
  • 5 tbsp butter
  • 4 egg yolks
  • Salt to taste

Cooking Directions:

To make the meat filling:

In a pressure cooker, add oil and butter. Heat it over a medium flame. Once the butter melts, add the chopped garlic. Cook for a few minutes until it gets fragrant.

Then add chopped onions. Cook them for around 5 minutes.

Add chopped carrot and minced mutton in the pressure cooker. Cook for 2-3 minutes. At this point, the mutton will release a little water.

Once most of the water evaporates, add turmeric powder, red chilli powder, black pepper powder, 1 teaspoon meat masala, salt and all-purpose flour. Give it a good stir. Make sure there are no lumps.

Add tomato puree and cook for a few minutes until oil separates.

Then add frozen peas and corns. Mix well.

Pour water and give it a stir. Secure the lid and cook over medium flame.

After the first whistle, lower the flame. After the second whistle, turn the flame off.

Let it sit undisturbed for a couple of minutes. Then release the pressure carefully. And open the lid.

Note: Here the pressure cooking time depends upon the quality of the mutton. If it’s good then it will be fully cooked after 2 whistles or else you will have to cook for a few more minutes.

Again turn the flame on. Cook the meat over medium flame for a few minutes until it thickens. Add 1 teaspoon meat masala powder and fresh coriander leaves. Mix well. Turn the flame off. Keep it aside.

To make mashed potatoes:

Take a saucepan and add the chopped potatoes in it. Fill the pan with water. Add salt.

Heat it over a high flame and bring to a boil. After that reduce the flame to medium and let it simmer for a few minutes.

It may take around 10-15 minutes and the potatoes should be fork-tender.

Drain the potatoes in a strainer/sieve. With the help of a ladle, mash and pass them through the sieve.

While the potatoes are hot, add butter, fresh cream, black pepper powder and salt. Mix well.

After they cool down a little, add the egg yolks. Using a whisk, combine everything together.

To assemble the pie:

Preheat the oven to 200-degree Celsius.

Take a baking dish, pour the cooked mutton. Spread it in an even layer.

Spread a thin layer of mashed potatoes over it.

Pour the remaining mashed potato mixture in a piping bag (fitted with a Wilton 4B or any other star nozzle).

Pipe it over the mashed potato layer. You can make any design of your choice. And if you don’t have a piping bag then you can also use a fork to make a pattern.

Bake it uncovered for 25-30 minutes or until the potatoes become golden in colour.

Then take it out and allow it to cool down for 5 minutes. Then cut a slice and serve.

Quick and Easy Shepherd’s Pie recipe made Without Worcestershire sauce

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!

Leave a Reply

Your email address will not be published. Required fields are marked *