Cheesy Shepherd’s Pie in Urdu

2 – Large Potatoes
A cup – Parmesan cheese or 5 tbsp cheese spread
3 tbsp – Butter
1 – Egg yolk
1 to 2 cups – Milk
National salt to taste
1 lb – Minced Meat
1 – Medium chopped Onions
1 to 2 – Green chillies
1/2 tsp – Garlic Ginger paste
1/4 tsp – National Cumins powder
1/4 tsp – National pepper powder
1 cube – Chicken stock (with salt)
2 tbsp – National Soy sauce or Worcester sauce
1 tbsp – Vinegar (optional)
1/2 cup – Tomato paste
1 cup – peas and chopped carrots.
How to Make Cheesy Shepherd’s Pie
Boil, peel and mash the potatoes.
Mix with the cheese (or cheese spread), butter, egg yolk, milk and National salt to taste till a smooth paste is reached.
Pre-heat the oven to 250 degrees.
Meanwhile, in a saucepan, heat oil, saute the onions, green chillies, National garlic-ginger paste, National cumin powder and National pepper powder.
Add the cube of chicken stock and the minced meat and stir-fry till the meat is done.
Add the soy or Worcester sauce, the tomato paste/pasta sauce and vinegar.
Fry well.
Now add the peas and carrots.
Cook until it is dry.
Flatten the mince on to the baking dish.
Then flatten the mashed potato onto the mince with a flat ladle.
Make a design with a fork on it.
The design will darken as the pie is baked.
Place in the middle level of the oven for 25 mins and then set on top rack on a low-broil for 2-3 mins.
Cool before cutting.