CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Few dishes deliver the kind of instant culinary comfort that comes from a crisp golden potato topping giving way to a rich, bubbling, flavour-packed filling beneath. Shepherd’s Pie is one such classic—a rustic British bake that has travelled far beyond its original kitchen to inspire countless contemporary interpretations.
Traditionally associated with lamb, vegetables, onions and gravy crowned with mashed potatoes, Shepherd’s Pie evolved from the frugal tradition of turning leftover roasted meat into a satisfying new meal. Over time, the distinction between Shepherd’s Pie and Cottage Pie became more familiar: lamb for Shepherd’s Pie and beef for Cottage Pie.
- From classic British comfort food to Indian-inspired bakes, discover six irresistible ways to spoon, layer, bake and savour this golden-topped favourite
- Lamb, chicken, mutton, sausage, protein-rich and veggie versions bring a delicious new spin to the humble pie
- Creamy mashed potatoes crown every creation with a golden, bubbling finish
- Chef’s special combinations turn everyday ingredients into wholesome, oven-baked indulgence
- From hearty meat lovers to vegetarians, there is a Shepherd’s Pie for every table
But the real charm of this comfort classic lies in its versatility. A few imaginative ingredient swaps can transform the same basic potato-topped bake into a vegetarian feast, a chicken-and-pepper favourite, a robust mutton pie or even a protein-packed family meal.
Here are six easy-to-set, bake-and-serve variations from my kitchen—each designed to bring its own personality to the table.
CHEF’S SPECIAL BAKED BONANZA PIE
Ingredients
For the base of the pie
Oil-2 tsp
Butter-2 tsp
Garlic-1 tsp chopped
Onions-1 small chopped
Green chilies- 1 tsp chopped
Salt and pepper to taste
Soy keema/granules- 1 cup soaked in warm water-15 mins.
Soy chunks- 1 cup, soaked in warm water- 15 mins
Green/red/yellow capsicum- ½ cup small cubes
Green peas-1/2 cup boiled
Carrots- ½ cup small cubes, blanched
Celery-1 stalk, cut into small pieces
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Tomato puree-1/2 cup
Water/stock-1/4 cup
Grated paneer- ½ cup
Grated cheese-1/2 cup
Coriander/parsley- 2 tbsp. chopped
Tomato ketchup- 2-3 tbsp.
Chili sauce/ Capsico- 2 tsp
Sliced black/ green olives- 4-5 no
For the setting and assembly
Boiled- mashed potatoes- 2 cups – around 6- 8 med sized potatoes to be boiled, peeled, mashed, add 2 tsp butter, salt and pepper,2-3 tsp fresh cream and mix.
White sauce- 1 cup
Method
- Prepare all the ingredients for the bonanza pie.
- Work on the mashed potatoes and keep aside, add fresh cream to the potatoes in order to make them easy to pipe.
- Now start with the base mixture for the pie, heat oil and butter in a pan add in the garlic, onions saute for a few mins. Add in the capsicum, soy chunks and granules, carrots, peas and any other veggies.
- Add in salt, pepper, mixed herbs, chili flakes and mix well. Cook for 3-4 mins, add in the grated paneer and mix well, simmer.
- Add in the tomato ketchup, chili sauce and mix well, adjust the seasonings, cook for 3-5 mins more.
- Grease a baking dish with butter, pre-heat the oven to 180 degrees celsius and place the prepared base in the tray, sprinkle cheese and other garnishes as desired. Top with white sauce, cheese and the mashed potatoes, brush a little melted butter on the top and place for baking around 20-25 mins. Remove and serve hot.
CHICKEN AND PEPPER PIE
Ingredients
For the base of the pie
Oil-2 tsp
Butter-2 tsp
Garlic-1 tsp chopped
Onions-1 small chopped
Green chilies- 1 tsp chopped
Salt and pepper to taste
Chicken keema- 1 and a half cup/ 150- 200gms
American sweet corn-1/2 cup boiled
Green/red/yellow capsicum- ½ cup small cubes
Green peas-1/2 cup boiled
Carrots- ½ cup small cubes, blanched
Celery-1 stalk, cut into small pieces
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Tomato puree-1/2 cup
Water/stock-1/4 cup
Grated cheese-1/2 cup
Coriander/parsley- 2 tbsp. chopped
Tomato ketchup- 2-3 tbsp.
Chili sauce/ Capsico- 2 tsp
Sliced black/ green olives- 4-5 no
For the setting and assembly
Boiled- mashed potatoes- 2 cups – around 6- 8 med sized potatoes to be boiled, peeled, mashed, add 2 tsp butter, salt and pepper,2-3 tsp fresh cream and mix.
White sauce- 1 cup
Method
- Prepare all the ingredients for the chicken-pepper pie.
- Work on the mashed potatoes and keep aside, add fresh cream to the potatoes in order to make them easy to pipe.
- Now start with the base mixture for the pie, heat oil and butter in a pan add in the garlic, onions saute for a few mins. Add in the capsicum, chicken keema, carrots, peas, corn and any other veggies.
- Add in salt, pepper, mixed herbs, chili flakes and mix well. Cook for 3-4 mins and mix well, simmer.
- Add in the tomato ketchup, chili sauce and mix well, adjust the seasonings, cook for 3-5 mins more.
- Grease a baking dish with butter, pre-heat the oven to 180 degrees celsius and place the prepared base in the tray, sprinkle cheese and other garnishes as desired. Top with white sauce, cheese and the mashed potatoes, brush a little melted butter on the top and place for baking around 20-25 mins. Remove and serve hot.
COMFORTING MINCE MEAT PIE
Ingredients
For the base of the pie
Oil-2 tsp
Butter-2 tsp
Garlic-1 tsp chopped
Onions-1 small chopped
Green chilies- 1 tsp chopped
Salt and pepper to taste
Mutton keema- 1 and a half cup/ 150- 200gms
American sweet corn-1/2 cup boiled
Green/red/yellow capsicum- ½ cup small cubes
Green peas-1/2 cup boiled
Sweet potato- 1 cups boiled cube
Carrots- ½ cup small cubes, blanched
Celery-1 stalk, cut into small pieces
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Tomato puree-1/2 cup
Water/stock-1/4 cup
Grated cheese-1/2 cup
Coriander/parsley- 2 tbsp. chopped
Tomato ketchup- 2-3 tbsp.
Chili sauce/ Capsico- 2 tsp
Sliced black/ green olives- 4-5 no
For the setting and assembly
Boiled- mashed potatoes- 2 cups – around 6- 8 med sized potatoes to be boiled, peeled, mashed, add 2 tsp butter, salt and pepper,2-3 tsp fresh cream and mix.
White sauce- 1 cup
Method
- Prepare all the ingredients for the chicken-pepper pie.
- Work on the mashed potatoes and keep aside, add fresh cream to the potatoes in order to make them easy to pipe.
- Now start with the base mixture for the pie, heat oil and butter in a pan add in the garlic, onions saute for a few mins. Add in the capsicum, mutton keema, carrots, sweet potato cubes, peas, corn and any other veggies.
- Add in salt, pepper, mixed herbs, chili flakes and mix well. Cook for 3-4 mins and mix well, simmer.
- Add in the tomato ketchup, chili sauce and mix well, adjust the seasonings, cook for 3-5 mins more.
- Grease a baking dish with butter, pre-heat the oven to 180 degrees celsius and place the prepared base in the tray, sprinkle cheese and other garnishes as desired. Top with white sauce, cheese and the mashed potatoes, brush a little melted butter on the top and place for baking around 20-25 mins. Remove and serve hot.
COZY SAUSAGE COTTAGE PIE
Ingredients
For the base of the pie
Oil-2 tsp
Butter-2 tsp
Garlic-1 tsp chopped
Onions-1 small chopped
Green chilies- 1 tsp chopped
Salt and pepper to taste
Chicken sausages- 1 and a half cup/ 150- 200gms
American sweet corn-1/2 cup boiled
Green/red/yellow capsicum- ½ cup small cubes
Green peas-1/2 cup boiled
Carrots- ½ cup small cubes, blanched
Celery-1 stalk, cut into small pieces
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Tomato puree-1/2 cup
Water/stock-1/4 cup
Grated cheese-1/2 cup
Coriander/parsley- 2 tbsp. chopped
Tomato ketchup- 2-3 tbsp.
Chili sauce/ Capsico- 2 tsp
Sliced black/ green olives- 4-5 no
For the setting and assembly
Boiled- mashed potatoes- 2 cups – around 6- 8 med sized potatoes to be boiled, peeled, mashed, add 2 tsp butter, salt and pepper,2-3 tsp fresh cream and mix.
White sauce- 1 cup
Method
- Prepare all the ingredients for the chicken-pepper pie.
- Work on the mashed potatoes and keep aside, add fresh cream to the potatoes in order to make them easy to pipe.
- Now start with the base mixture for the pie, heat oil and butter in a pan add in the garlic, onions saute for a few mins. Add in the capsicum, chicken sausages, carrots, sweet potato cubes, peas, corn and any other veggies.
- Add in salt, pepper, mixed herbs, chili flakes and mix well. Cook for 3-4 mins and mix well, simmer.
- Add in the tomato ketchup, chili sauce and mix well, adjust the seasonings, cook for 3-5 mins more.
- Grease a baking dish with butter, pre-heat the oven to 180 degrees celsius and place the prepared base in the tray, sprinkle cheese and other garnishes as desired. Top with white sauce, cheese and the mashed potatoes, brush a little melted butter on the top and place for baking around 20-25 mins. Remove and serve hot.
HIDDEN TREASURE PROTEIN PIE
Ingredients
For the base of the pie
Oil-2 tsp
Butter-2 tsp
Garlic-1 tsp chopped
Onions-1 small chopped
Green chilies- 1 tsp chopped
Salt and pepper to taste
Chicken cubes 1 and a half cup/ 150- 200 gms boiled
American sweet corn-1/2 cup boiled
Boiled eggs- 2-3 no, cut into cubes
Green/red/yellow capsicum- ½ cup small cubes
Green peas-1/2 cup boiled
Carrots- ½ cup small cubes, blanched
Celery-1 stalk, cut into small pieces
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Tomato puree-1/2 cup
Water/stock-1/4 cu
Grated cheese-1/2 cup
Coriander/parsley- 2 tbsp. chopped
Tomato ketchup- 2-3 tbsp.
Chili sauce/ Capsico- 2 tsp
Sliced black/ green olives- 4-5 no
For the setting and assembly
Boiled- mashed potatoes- 2 cups – around 6- 8 med sized potatoes to be boiled, peeled, mashed, add 2 tsp butter, salt and pepper,2-3 tsp fresh cream and mix.
White sauce- 1 cup
Method
- Prepare all the ingredients for the chicken-pepper pie.
- Work on the mashed potatoes and keep aside, add fresh cream to the potatoes in order to make them easy to pipe.
- Now start with the base mixture for the pie, heat oil and butter in a pan add in the garlic, onions saute for a few mins. Add in the capsicum, chicken cubes, carrots, sweet potato cubes, peas, corn and any other veggies.
- Add in salt, pepper, mixed herbs, chili flakes and mix well. Cook for 3-4 mins, add in the boiled cubes of eggs and mix well, simmer.
- Add in the tomato ketchup, chili sauce and mix well, adjust the seasonings, cook for 3-5 mins more.
- Grease a baking dish with butter, pre-heat the oven to 180 degrees celsius and place the prepared base in the tray, sprinkle cheese and other garnishes as desired. Top with white sauce, cheese and the mashed potatoes, brush a little melted butter on the top and place for baking around 20-25 mins. Remove and serve hot.
VEGGIE WONDER PIE BAKE
Ingredients
For the base of the pie
Oil-2 tsp
Butter-2 tsp
Garlic-1 tsp chopped
Onions-1 small chopped
Green chilies- 1 tsp chopped
Salt and pepper to taste
Broccoli-1 cup florets, blanched
American sweet corn-1/2 cup boiled
Yellow zucchini-1 cup, cubes
Green/red/yellow capsicum- ½ cup small cubes
Fresh mushrooms- 1 cup, cut 1 x 2
Tofu- 1 cup, cut into cubes
Carrots- ½ cup small cubes, blanched
Celery-1 stalk, cut into small pieces
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Tomato puree-1/2 cup
Water/stock-1/4 cu
Grated cheese-1/2 cup
Coriander/parsley- 2 tbsp. chopped
Tomato ketchup- 2-3 tbsp.
Chili sauce/ Capsico- 2 tsp
Sliced black/ green olives- 4-5 no
For the setting and assembly
Boiled- mashed potatoes- 2 cups – around 6- 8 med sized potatoes to be boiled, peeled, mashed, add 2 tsp butter, salt and pepper,2-3 tsp fresh cream and mix.
White sauce- 1 cup
Method
- Prepare all the ingredients for the chicken-pepper pie.
- Work on the mashed potatoes and keep aside, add fresh cream to the potatoes in order to make them easy to pipe.
- Now start with the base mixture for the pie, heat oil and butter in a pan add in the garlic, onions saute for a few mins. Add in the capsicum, broccoli, mushrooms, zucchini, carrots, corn, tofu and any other veggies.
- Add in salt, pepper, mixed herbs, chili flakes and mix well. Cook for 3-4 mins, add in the grated paneer and mix well, simmer.
- Add in the tomato ketchup, chili sauce and mix well, adjust the seasonings, cook for 3-5 mins more.
- Grease a baking dish with butter, pre-heat the oven to 180 degrees celsius and place the prepared base in the tray, sprinkle cheese and other garnishes as desired. Top with white sauce, cheese and the mashed potatoes, brush a little melted butter on the top and place for baking around 20-25 mins. Remove and serve hot.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
