Fusion Kitchen · 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.
$
25 minsPrep
2 hrsCook
2 hrs 25 minsTotal
MediumLevel
Nutrition per serving
625Calories
38gProtein
24gFat
62gCarbs
8gSugar
8gFiber
780mgSodium
95mgChol
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Instructions
1
Prep
Peel and chunk 500g potatoes. Rinse 75g red lentils. Soak 50g chana dal 1 hour, drain. Thinly slice 1 large onion. Finely grate 2 garlic cloves and 12g ginger. Mix garam masala, cumin, coriander, turmeric, kashmiri chilli powder, and cinnamon in a small bowl.
2
Sear
Heat 1 tbsp oil in a medium heavy casserole over high heat. Sear 450g bone-in lamb shoulder 2–3 minutes per side until deeply browned. Remove and set aside.
3
Saute
Reduce heat to medium. Add sliced onion, cook 8–10 minutes stirring regularly until deep golden and caramelised. Add garlic, ginger, and spice mix; stir 1–2 minutes until fragrant. Add red lentils and chana dal, coat in spices.
4
Braise
Add 400ml stock and 0.75 tsp salt. Return lamb to casserole. Bring to a simmer, cover, cook over low heat 1 hour 15 minutes until lamb is tender and lentils dissolve. Remove lamb, shred finely, return to pot. Stir vigorously over medium heat 4–5 minutes until thick and cohesive.
5
Boil
While haleem thickens, boil 500g potatoes 15–18 minutes until completely tender. Drain and steam dry 2 minutes. Mash with 30g butter, 50ml warm milk, 0.375 tsp salt, and white pepper until smooth.
6
Bake
Preheat oven to 200°C. Spread haleem filling into a medium baking dish. Spoon mashed potato over top, spread evenly, rough up surface with a fork. Bake 20–25 minutes until potato crust is golden at the peaks.
7
Finish and plate
Remove from oven. Scatter 1.5 tbsp crispy fried onions, a small pinch of fresh coriander, and a few slices of green chilli over the top. Serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) bone-in lamb shoulder
- 1 tbsp neutral oil
- 1 large onion
- 2 garlic cloves
- 12g (0.4 oz) fresh ginger
- 1 tsp garam masala
- 0.75 tsp ground cumin
- 0.75 tsp ground coriander
- 0.25 tsp ground turmeric
- 0.25 tsp kashmiri chilli powder
- 0.125 tsp ground cinnamon
- 75g (2.6 oz) red lentils
- 50g (1.8 oz) chana dal
- 400ml (1.7 cup) lamb or chicken stock
- 1.125 tsp fine sea salt
- 500g (17.6 oz) floury potatoes
- 30g (1.1 oz) unsalted butter
- 50ml (3.4 tbsp) whole milk
- 0.125 tsp white pepper
- 1.5 tbsp crispy fried onions
- 8g (small pinch) fresh coriander
- 1 small fresh green chilli
- 0.5 lemon