Haleem Shepherd's Pie (Pakistani × British)

Method

1. Peel the potatoes, cut into 4 cm chunks and put them in a 18 cm pot with cold water to cover and about a third of the salt. Bring to the boil on high heat, then turn down to medium heat and cook for 18 min, until a knife slides in easily. Drain in a colander.

   Add in this stepFloury potatoes 450 gSalt 0.4 tsp

   high heat→medium heat

2. Meanwhile, heat the oil in a 22 cm pan on medium-high heat and fry the finely chopped onion for 6 min until golden, then add the crushed garlic and grated ginger for 30 seconds. Add the beef and fry for 6 min, breaking it up with a spatula, until no pink remains and it is browned.

   Add in this stepVegetable oil 1½ tbspOnion 1Garlic cloves 3Fresh ginger 10 gMinced beef 240 g

   medium-high heat

3. Stir in the chilli powder, turmeric, coriander and half the salt for 30 seconds, then add the rinsed lentils, bulgur, oats and stock. Simmer on low heat for 28 min, stirring often, until the lentils have dissolved and a spoon leaves a trail; then beat hard with the spatula so it turns thick and slightly stretchy like haleem. Stir in the garam masala and lemon juice and taste for seasoning.

   Add in this stepRed chilli powder 1 tspGround turmeric ½ tspGround coriander 1 tspSalt 0.6 tspRed lentils 50 gFine bulgur 40 gQuick oats 20 gBeef stock 550 mlGaram masala 1 tspLemon (juice) ½

   low heat

4. Preheat the oven (oven) to 200 °C. Mash the drained potatoes while hot with the butter, warm milk, the remaining salt, the finely chopped green chilli and half the coriander until smooth.

   Add in this stepButter 25 gMilk 70 mlSalt ¼ tspHot green chilli 1Fresh coriander 2.5 g

   oven

5. Spread the haleem filling evenly in a 15×15 cm baking dish, cover with the mash, rough up the surface with a fork and scatter over the cheddar. Bake (oven) for 22 min, until bubbling at the edges and golden on top.

   Add in this stepGrated cheddar 45 g

   oven

6. Let it settle for 5 minutes, then scatter over the crispy fried onions and the rest of the coriander and serve.

   Add in this stepReady-made crispy fried onions 15 gFresh coriander 2.5 g