As a Brit living in India, I've been doing this Indian-style shepherd's pie for a few years now (and generally adding an Indian twist to almost every recipe under the sun); but I must admit, Ethan's creamy yellow aloo topping looks next level! Excellent stuff :)
@Mateo Anakin totally not a botted comment, please take your pretentious marketing elsewhere. Also, why would anyone want to hack their friends Instagram account? Aren't you friends for a reason? Trust plays a huge process in a friendship.
It is so funny that this came up in my subscription box, because I just recently discovered a band called Delhi 2 Dublin that makes Irish-Indian fusion music--probably the perfect background music while trying this dish!
You stole my family idea! 😂 Every Sunday we would have shepherd's pie but with aloo masala and keema. When I moved out and finally had a "real" shepherds pie, I was soooo disappointed with the lack of spices 😂
I mean, technically this dish exists as a recipe in Rick Stein's book 'India' but the only thing different between here and there is the Aloo masala topping (as opposed to regular mash in a Sheppard's pie)
@@ANSELAbitsxb true. When I first starting having more western foods, they always tasted so... Tasteless to me. But to be honest, in lots of Indian/Pakistani households it's often badly cooked food masked by strong spices that make it more palatable. 😂
@@apostatecactus5355 I've never had bad Indian food, I just can never eat very much because its too flavorful. Kind of like when you eat too many chocolates, eventually the sweetness just becomes too much.
im from the UK, these hybrids are quite common in most uk cities. Born from mainly uk first generation who grow up mixing the two and finding a hapoy medium. Masala chicken tomatoe pasta is another spin on this type of fusion
My mom adds leftover dried beef curry to pasta. I feel like Italians would freak out seeing the monstrosities we desi's make out of their beloved pasta.
This is a great idea! I love that you're diving deeper into Indian/Pakistani dishes. Btw aloo (potato) is pronounced "ah-loo" (with the "a" and "loo" parts as seperate syllables) instead of "al-oo".
Keema Matar is very versatile. I have used it as a filling not only for shepherd's pie, but also for meat pies with both short crust and puff pastry, and also, after adding some tomato sauce, with pasta.
@@veermistartmkwinstagramvee7067 Yeah, I don't know what's hard about that. They laugh about americans not speaking any second language, when they even have trouble with english lol.
@Will Savage I found a spice shop that stocks powdered "woschursomethingshire sauce" (lol @ woschursomethingshire sauce) now I really can add it to everything.
Dude! I made this today and HOLY CRAP this was amazing!! Couldn't find the better than bouillon mushroom base, so I got dried porcini mushrooms and used the hot mushroom water in the meat sauce and the better than bouillon beef base. This was absolutely killer Ethan! Thank you for sharing this!!
I respect your dedication to understanding the cuisines of different cultures and I feel like you really try to honestly represent these various styles of cooking. Pro tip, it's spelled "aloo" but pronounced "aa-loo" lol
Your channel is quickly becoming my favourite cooking channel, and I follow a lotttt! You're very down to earth and easy to follow, and the effort you put in, just, WOW! The time stamps, the nutritional values, the research, and you often factor in time for doing the dishes... I hope you realise your hard work is very much appreciated and enjoyed! Chef's kiss!
Love the way Ethan breaks down everything. From structuring the recipe to describing the flavour profile. That clap of satisfaction is very satisfying to watch 😌
Ethan, I come from an Indian base and 43 years in Oz. Apart from loving your creative fusion ideas - especially with the cuisines of India, I'm so touched by your cultural sensitivity when you speak of World cuisines. That's a gentle hand... with food - and with humanity. Which speaks of great character. (Inevtiably - a glued-on fan here.!) Thanks. More power to you, and all the best from Down Under 👌
This looks terrific!! I LOVE the fusion of cultures. One of my favorite experiments so far - CHICKEN TIKKA MASALA TAMALES!! They turned out great. Had to adjust the curry so it was thick enough, but the masa went very well with the curry. Also - made a potpie once with the same.
Keema tacos and keema stir fried noodles are also incredible. Thank you for sharing the keema recipe in general its really good by itself and in fusion recipes
I only recently started watching your videos, after coming across your kitchen island build video a few months ago. I gotta say, your channel is one solid source of food inspiration, you're like the Jeff Nippard of CZcams cooking channels. Hope to see more in the future!
I'm at that point where now when I see a video and don't see pickled onions I'm gonna do a double take regardless. Ethan: "Hey folks I'm here to show you how to make the perfect hot fudge sundae" Me: "Ok but when do you put on the pickled onions?"
New to this channel but I really dig that you take a second to show a basic post prep cleanup. It adds a refreshing pace and also just nice seeing someone without a behind the scenes cleaning crew. Recipe looks killer. I did something similar once but with cuban Picadillo and empanadas. Cubans always save left over Picadillo for empanadas, lots of curry potential!
Having now made those meme'ed to death picked red onions I can finally see why you put them on seemingly everything; their flavour really does just work with so many things. Haven't quite convinced my family to be as enthusiastic as I am now about them, but I'm sure I'll turn them around someday haha
So this has been a staple in my house for so long now, my mum is obsessed with taking English dishes and mixing them then with Pakistani flavours. So gratifying to see this done so well here.
This was class to watch for the sake of a fun idea come to fruition. But I'll definitely have to try this sometime. Also don't hold back on the pickled onions, consistency in techniques of pairing and garnish really help for us as viewers to learn your style, individuality and compare/make adjustments to our own stuff
I watch other food videos, and the chef eats like ONE BITE of the their food than starts talking about it. You chow down on a third to a half of the plate before you talk about it. It always makes me hungry. Smacznego!
My 9yr old daughter made this for supper and it was delish! We left out the chile peppers (didn't want to make it too spicy for my 4yr old), and it turned out awesome! Will be adding this to my supper rotation!
Ethan, this looks great. I've made your make ahead carnitas like 3 times this month and I've been having it in a shawarma type bowl with rice and veggies(including pickled cabbage and onions). Fantastic. I cant wait to try this as well.
I’m Irish and just married my beautiful, Indian bride a few weeks ago. We’re gonna try this tonight and I can’t wait. Hoping we love it so we can make it a staple for bringing to people as “our dish.”
Really? we make it a lot. There's lots of Indian takeout restaurants and stuff. I think it's become more popular. Not as big as in the UK i'm sure. Maybe it's just me tho idk.
No, that's right - Indian food has yet to take off mainstream in the U.S. like it has in the U.K. - unless you're more in the metro areas maybe. I'm in the upper Midwest and it's here but minimally (like a little bit in the international grocery aisle and frozen food sections). There is an Indian grocery store in our city though that I just discovered. So my dal, spice and chutney needs are all covered. 🤗
Can also make spag bol mince and pesto mash. Chilli con carne mince with mash with some sour cream and chive mash. Jerk mince and sweet potato and some wavy potato mash.
Love how you’re cooking discovery mirrors mine but in reverse. Obvs as an British Asian I learnt how to cook Indian food but now trying to prefect French/Western culinary styles.
I cranked out a big batch of this tonight to portion into the freezer. It's pretty great. I felt the keema was mssing a bit of zip so I added anardana (amchur would be good too), and mixed a bunch of chopped cilantro through the aloo. Nice work.
This is genius. I just made an amazing classic shepherds pie the other night so it’s still on my mind. I also finally broke out the meat grinder attachment for my Kitchen-Aid my husband gave me for Christmas (made sausage links for the first time ever last night and ticked off a bucket list item).
I think you make the best “cooking” videos on CZcams, it’s not food porn the way that some other accounts are. You are like actually cooking real food and it’s awesome
I made the onion pickles and the flavor blew my mind! I always had it as a side snack at indian restos but never thought it is this easy to make. I found it extremely delicious in a cream cheese sandwich! I saw in some indian videos that they also add whole cloves and black peppers. I did that abd it added a nice deeper fragrant flavor.
Deconstructing a cabbage roll into this pie method is great too. I use Cook's Illustrated's method for the sauce (the one with cinnamon/ginger/nutmeg), but cooking a few chopped slices of very-smokey bacon before the onions. Add bacon to the sauce or save for the cabbage for better texture. 1 or 2 chopped fresh tomatoes to the finished sauce is good too. Cook the ground meat as you do here, try to get some nice browning (treat like huge burger patty before breaking into pieces), season to taste with s & p, then mix with the sauce for the base. For the cabbage I slice them into ~1" wedge-half-rounds (keeping the core intact for easier flipping), brush with oil (or bacon fat if there's extra), and blast them on the lowest oven rack at 450-500F for about 10 mins (until dark golden brown), then flip and do the same, keeping the wedges tight so outer leaves don't burn as much (that can be good too though!). Goal is too get golden on each side and not to fully cook, they should be al dente. Chop in chunks and season with s & p to taste. Make mashed potatoes as you like, I prefer some fresh garlic, dill and/or sour cream/buttermilk/butter mixed in after cooked. Assemble in a baking dish with the meat/sauce, then layer the chopped cabbage (don't mix into the sauce), then lightly spread the potatoes on top, patting down lightly. Scrape top with fork for easier potato-brownage. Bake on middle rack (or +1) @ 350F for 45-60 mins, or until the top is browned to your liking. Serve with sour cream and fresh parsley/dill.
This looks great! I'd probably still 'activate' the spices in some oil before adding the lamb, or even doing the browning separately to allow this, but this is a great idea.
Some chopped coriander and mint on top will boost the desired freshness and it goes very well with both the keema and aloo masala, also brings colour to the plate. A win-win
Hell yea. India has a lovely cuisine. That i can say about my country. I can go anywhere in India and get cheap and good food. Your videos are amazing. I feel kinda honoured whenever theres "Indian" in the title of your videos. Go food!
As an Irish-Indian Fusion myself, I'll have to give this a go!
As an American, I will too!
As a Slav I would enjoy it too!
@I Love Democracy LOL... but so sad.
Gross
As a German i might too
The day he does a dosa video, I’ll consider including Ethan as part of my will
Please help w Dosa Ethan! Been having struggles with making it good consistently!
I can't believe he found yet another way to use the pickled red onions 😂
He really likes those lol
He forced me to make some at home
I'm sitting here just waiting for "Balsamic Ice Cream with Pickled Red Onions" to drop on this channel. And... oh man. That might actually work.
What do you mean? He finds ways to add things to his daily pickled red onions meal.
I mean we Indians give raw onions, lemon, and spicy pickled lemons at restaurants as dressing, so it suits this dish.
Pickled onion report:
Pickled onions first spotted at 9:23
This has been your pickled onion report
Looks like I'm spreading some influence!
@@ethanspantryreport948
indeed
Thank you
And the thumbnail.
You're doing gods work
As a Brit living in India, I've been doing this Indian-style shepherd's pie for a few years now (and generally adding an Indian twist to almost every recipe under the sun); but I must admit, Ethan's creamy yellow aloo topping looks next level! Excellent stuff :)
You know its good when at the end Ethan says *nothing* and eats half the plate before saying a word.
lmao yea
Easily one of the most satisfying dishes I've made recently :)
@Mateo Anakin totally not a botted comment, please take your pretentious marketing elsewhere. Also, why would anyone want to hack their friends Instagram account? Aren't you friends for a reason? Trust plays a huge process in a friendship.
It is so funny that this came up in my subscription box, because I just recently discovered a band called Delhi 2 Dublin that makes Irish-Indian fusion music--probably the perfect background music while trying this dish!
They're from Vancouver, I've seen them live a couple times actually. Small world. Lol
Love that band!
You stole my family idea! 😂 Every Sunday we would have shepherd's pie but with aloo masala and keema. When I moved out and finally had a "real" shepherds pie, I was soooo disappointed with the lack of spices 😂
true
I mean, technically this dish exists as a recipe in Rick Stein's book 'India' but the only thing different between here and there is the Aloo masala topping (as opposed to regular mash in a Sheppard's pie)
I suppose if you grew up eating strong tasting foods your whole life it makes sense.
@@ANSELAbitsxb true. When I first starting having more western foods, they always tasted so... Tasteless to me. But to be honest, in lots of Indian/Pakistani households it's often badly cooked food masked by strong spices that make it more palatable. 😂
@@apostatecactus5355 I've never had bad Indian food, I just can never eat very much because its too flavorful. Kind of like when you eat too many chocolates, eventually the sweetness just becomes too much.
im from the UK, these hybrids are quite common in most uk cities. Born from mainly uk first generation who grow up mixing the two and finding a hapoy medium. Masala chicken tomatoe pasta is another spin on this type of fusion
My mom adds leftover dried beef curry to pasta. I feel like Italians would freak out seeing the monstrosities we desi's make out of their beloved pasta.
@@ahnafj416 I'm Indian from India and I usually make my pastas like that.
@@gazibizi9504 I'm an American born Bangali from New York. Im guess every desi does this.
King of all Indian fusion: Butter Chicken Pie
@@lutze5086 Holy shit that sounds good
This is a great idea! I love that you're diving deeper into Indian/Pakistani dishes. Btw aloo (potato) is pronounced "ah-loo" (with the "a" and "loo" parts as seperate syllables) instead of "al-oo".
This this this this this this this this
This really bothered me. Looks good though. He’s just putting the emphasis on the wrong syllable
Yessss
Keema Matar is very versatile. I have used it as a filling not only for shepherd's pie, but also for meat pies with both short crust and puff pastry, and also, after adding some tomato sauce, with pasta.
As an Irishman, that enjoys a good Indian dish... I have to try this!!
Same!
As an Indian that enjoys a good Irish dish, must try as well 😀😀
Same
Ask ur Mammy to make it....💚
Ingredients:
Some meat
Some peas
Some tomato
*FIFTY GALLONS OF WOSCHURSOMETHINGSHIRE SAUCE*
lol
An absolute pinnacle of comedy.
Just pronounce it like “Rooster sure” but replace the first R in rooster with a W
@@veermistartmkwinstagramvee7067 Yeah, I don't know what's hard about that. They laugh about americans not speaking any second language, when they even have trouble with english lol.
@Will Savage I found a spice shop that stocks powdered "woschursomethingshire sauce" (lol @ woschursomethingshire sauce) now I really can add it to everything.
Wuh-stir-sheer
Dude! I made this today and HOLY CRAP this was amazing!! Couldn't find the better than bouillon mushroom base, so I got dried porcini mushrooms and used the hot mushroom water in the meat sauce and the better than bouillon beef base. This was absolutely killer Ethan! Thank you for sharing this!!
Had this same thought on using dried mushrooms for when I try this. Thanks for confirming that it will work!
Ingredient report:
Pickled onions were seen at 9:22 - 11:57.
Mayo was not seen in this video.
This has been your ingredient report.
No mayo😞
Cast iron skillet is the key, it makes even the simplest dish look so satisfying!
I respect your dedication to understanding the cuisines of different cultures and I feel like you really try to honestly represent these various styles of cooking. Pro tip, it's spelled "aloo" but pronounced "aa-loo" lol
Your channel is quickly becoming my favourite cooking channel, and I follow a lotttt! You're very down to earth and easy to follow, and the effort you put in, just, WOW! The time stamps, the nutritional values, the research, and you often factor in time for doing the dishes... I hope you realise your hard work is very much appreciated and enjoyed! Chef's kiss!
I like it when people improvise from basic conversations. 👍
Love the way Ethan breaks down everything. From structuring the recipe to describing the flavour profile. That clap of satisfaction is very satisfying to watch 😌
Ethan, I come from an Indian base and 43 years in Oz. Apart from loving your creative fusion ideas - especially with the cuisines of India, I'm so touched by your cultural sensitivity when you speak of World cuisines.
That's a gentle hand... with food - and with humanity. Which speaks of great character.
(Inevtiably - a glued-on fan here.!)
Thanks. More power to you, and all the best from Down Under 👌
Been doing this for years in the 70s to 80s. Its brilliant. Thanks for the memory Ethan.
Thank you for actually using lamb meat in a shepherd's pie. Not everyone knows the difference between a shepherd's pie and a cottage pie :)
Jokes on you! I use paneer and chicken.
@@winstonedwards2014 no buddy, the joke is on you
This is the best food channel, not on just CZcams but on the whole Internet. Thank you :3
Great Stuff, Ethan. Great to see you combining food from two of my cultures! 💪🏾 Going to definitely make this for my family
As a Brit with South Asian heritage, my mum has pretty much made this exact recipe for me loads of times! Fusion at it's finest :)
Love the times at the bottom. Nice touch!
As an Asian who comes from a family of top punjabi cooks this man really knows what he is doing - Well done.
This looks terrific!! I LOVE the fusion of cultures. One of my favorite experiments so far - CHICKEN TIKKA MASALA TAMALES!! They turned out great. Had to adjust the curry so it was thick enough, but the masa went very well with the curry.
Also - made a potpie once with the same.
that sounds amazing!
such a simple yet genius and innovate fusion! super creativity.
Keema tacos and keema stir fried noodles are also incredible. Thank you for sharing the keema recipe in general its really good by itself and in fusion recipes
I like the little shot of your process of cutting the potato into chunks
I only recently started watching your videos, after coming across your kitchen island build video a few months ago.
I gotta say, your channel is one solid source of food inspiration, you're like the Jeff Nippard of CZcams cooking channels. Hope to see more in the future!
OMG! I just love your Thumbnails! 😍🔥 Gonna make a new batch of your Pickled Onions Today! Thanks for the Recipes!
I'm at that point where now when I see a video and don't see pickled onions I'm gonna do a double take regardless.
Ethan: "Hey folks I'm here to show you how to make the perfect hot fudge sundae"
Me: "Ok but when do you put on the pickled onions?"
New to this channel but I really dig that you take a second to show a basic post prep cleanup. It adds a refreshing pace and also just nice seeing someone without a behind the scenes cleaning crew. Recipe looks killer. I did something similar once but with cuban Picadillo and empanadas. Cubans always save left over Picadillo for empanadas, lots of curry potential!
Having now made those meme'ed to death picked red onions I can finally see why you put them on seemingly everything; their flavour really does just work with so many things. Haven't quite convinced my family to be as enthusiastic as I am now about them, but I'm sure I'll turn them around someday haha
One of your best videos, keep up with the good work!!
Appreciate the love you're giving indiana cuisine. Not a lot of youtubers go beyond butter chicken or chicken tikka masala.
I saw the comment thread on the previous video and thought it sounded good, glad u made a full video for that idea
Definitely a masterpiece. I did enjoy the video.
love creative fusion like this
This is great fusion dish. I'll try it next weekend!
As a non Indian nor Irish, I have to try this cause it looks hella fire 🔥
This is one of your best recipes so far Ethan, congratulations on it! This was divine to watch and I am definitely buying the cast Iron for this
So this has been a staple in my house for so long now, my mum is obsessed with taking English dishes and mixing them then with Pakistani flavours. So gratifying to see this done so well here.
Ethan : only 30 g of worcestershire sauce.
Me : mights as well add the whole bottle .
Genius and it looks amazing!
Looks really good and I bet it tastes great!
Looks great!
Just happened to buy the ingredients to make shepherds pie this week, perfect timing for this video! Going to give it a go
I like to add an egg yolk or two to the potatoes so they set up a little bit
This was class to watch for the sake of a fun idea come to fruition. But I'll definitely have to try this sometime.
Also don't hold back on the pickled onions, consistency in techniques of pairing and garnish really help for us as viewers to learn your style, individuality and compare/make adjustments to our own stuff
Thank you for showing your mis en place prep work
I watch other food videos, and the chef eats like ONE BITE of the their food than starts talking about it. You chow down on a third to a half of the plate before you talk about it. It always makes me hungry.
Smacznego!
My 9yr old daughter made this for supper and it was delish! We left out the chile peppers (didn't want to make it too spicy for my 4yr old), and it turned out awesome! Will be adding this to my supper rotation!
Ethan, this looks great. I've made your make ahead carnitas like 3 times this month and I've been having it in a shawarma type bowl with rice and veggies(including pickled cabbage and onions). Fantastic. I cant wait to try this as well.
I’m Irish and just married my beautiful, Indian bride a few weeks ago. We’re gonna try this tonight and I can’t wait. Hoping we love it so we can make it a staple for bringing to people as “our dish.”
You’ve been doing it for quite a while now, but I really appreciate the timestamps in like the course of your day cooking the product
This is ridiculously good. I subbed in ground turkey and it came out amazing.
This was AMAZING. Tried it at home. Soooo good and easy.
Indian food is underrated outside the UK. We love it here but I rarely see it being cooked in the US.
Really? we make it a lot. There's lots of Indian takeout restaurants and stuff. I think it's become more popular. Not as big as in the UK i'm sure. Maybe it's just me tho idk.
No, that's right - Indian food has yet to take off mainstream in the U.S. like it has in the U.K. - unless you're more in the metro areas maybe. I'm in the upper Midwest and it's here but minimally (like a little bit in the international grocery aisle and frozen food sections). There is an Indian grocery store in our city though that I just discovered. So my dal, spice and chutney needs are all covered. 🤗
Mexican food takes the spotlight in US.
Can also make spag bol mince and pesto mash.
Chilli con carne mince with mash with some sour cream and chive mash.
Jerk mince and sweet potato and some wavy potato mash.
This is what’s gonna help you stand out in the sea of CZcams Cooking Channels.
Love how you’re cooking discovery mirrors mine but in reverse. Obvs as an British Asian I learnt how to cook Indian food but now trying to prefect French/Western culinary styles.
Same
I cranked out a big batch of this tonight to portion into the freezer. It's pretty great. I felt the keema was mssing a bit of zip so I added anardana (amchur would be good too), and mixed a bunch of chopped cilantro through the aloo. Nice work.
Okay, I'm sold. I'm making this tomorrow.
I made it, it's really good.
This is genius. I just made an amazing classic shepherds pie the other night so it’s still on my mind. I also finally broke out the meat grinder attachment for my Kitchen-Aid my husband gave me for Christmas (made sausage links for the first time ever last night and ticked off a bucket list item).
I had to comment again, I love the potato masher you used, gonna buy one!
I think you make the best “cooking” videos on CZcams, it’s not food porn the way that some other accounts are. You are like actually cooking real food and it’s awesome
I made the onion pickles and the flavor blew my mind! I always had it as a side snack at indian restos but never thought it is this easy to make.
I found it extremely delicious in a cream cheese sandwich! I saw in some indian videos that they also add whole cloves and black peppers. I did that abd it added a nice deeper fragrant flavor.
Damn, this looks like actual flames! Keep up the great work, king
No way! I remember seeing that comment on the keema video. I gotta try this now, it looks fascinating!
Deconstructing a cabbage roll into this pie method is great too.
I use Cook's Illustrated's method for the sauce (the one with cinnamon/ginger/nutmeg), but cooking a few chopped slices of very-smokey bacon before the onions. Add bacon to the sauce or save for the cabbage for better texture. 1 or 2 chopped fresh tomatoes to the finished sauce is good too.
Cook the ground meat as you do here, try to get some nice browning (treat like huge burger patty before breaking into pieces), season to taste with s & p, then mix with the sauce for the base.
For the cabbage I slice them into ~1" wedge-half-rounds (keeping the core intact for easier flipping), brush with oil (or bacon fat if there's extra), and blast them on the lowest oven rack at 450-500F for about 10 mins (until dark golden brown), then flip and do the same, keeping the wedges tight so outer leaves don't burn as much (that can be good too though!). Goal is too get golden on each side and not to fully cook, they should be al dente. Chop in chunks and season with s & p to taste.
Make mashed potatoes as you like, I prefer some fresh garlic, dill and/or sour cream/buttermilk/butter mixed in after cooked.
Assemble in a baking dish with the meat/sauce, then layer the chopped cabbage (don't mix into the sauce), then lightly spread the potatoes on top, patting down lightly. Scrape top with fork for easier potato-brownage.
Bake on middle rack (or +1) @ 350F for 45-60 mins, or until the top is browned to your liking. Serve with sour cream and fresh parsley/dill.
Going to try this cos it looks pretty amazing. Chilli also makes a great alternative to the regular meat sauce for shepherds pie too
Looks delicious.
This looks great! I'd probably still 'activate' the spices in some oil before adding the lamb, or even doing the browning separately to allow this, but this is a great idea.
This is genius lol, definitely going to try it soon
made keema for the first time a couple weeks ago it was awesome, going to have to give this a try now
I think this video is your best one yet, Ethan! Could you do a video about doing some Turkish dishes?
Love this fusion🎉❤
"Savory spice and everything nice"
~Ethan
I remember your videos from like a year ago w people saying you're gonna be big and now you're at half a mill subs! :D
Nice, I love Shepherd's Pie!
that "aloo masala" pronunciation made me lol
Loving the obligatory pickled onions! But seriously, that all looks wonderful!
Do more of your lower calorie series. I think the substitutes you make really shows your creativity
I feel like this is a perfect introduction to the complexities of Indian spices without going all the way in.
Thanks for taking my idea.
YESSSSS . I'VE BEEN THINKING ABOUT SOMETHING LIKE THIS FOR WEEKSSSS
Came for the onion on the thumb, stayed for the pie!!!
nice fusion creation
Yeah, I made this bad boy a few weeks ago. Found a recipe for "Masala Shepherd's Pie" online and ran with it. It was DELICIOUS.
Loving the Indian recipes!
KILLER idea!!
Some chopped coriander and mint on top will boost the desired freshness and it goes very well with both the keema and aloo masala, also brings colour to the plate. A win-win
I love the way you say aloo.
Glad someone else does this (my family switched to curry shephard and cottage pie years ago and never looked back) no pickled onion tho
Hell yea. India has a lovely cuisine. That i can say about my country. I can go anywhere in India and get cheap and good food. Your videos are amazing. I feel kinda honoured whenever theres "Indian" in the title of your videos. Go food!
Gotta try this for sure since I luv Indian food .. thank you