Chop all the vegetables and keep them ready along with sweet corn.
Heat 2 tablespoons olive oil in a pan and saute chopped onions for 2-3 minutes.
Add in ginger-garlic paste and cook for few seconds more.
Next add mutton keema and stir continuously to cook for 3-4 minutes.
After sauteing the keema add in all the vegetables.
Stir well to cook for a minute and then add all the spices like chilli powder, curry powder, garam masala powder, thyme and salt. Give it a good mix.
Add in 3 tablespoons of tomato paste and stir well. Also add little water to incorporate everything well. The mixture shouldn't be dry in consistency.
Cover and cook in medium low heat until vegetables and keema cooks completely.
When everything cooks completely and the gravy becomes thick, remove from heat and keep aside.
Now for the mash potato, boil 2 big potatoes in microwave for about 8 -9 minutes.
Peel and smash them with a fork.
Add in 2 tablespoons soft butter, 2 tablespoons mozzarella cheese, 2 tablespoons thick youghrt, chilli flakes, crushed black pepper and salt. You can also use olive oil, if you want to reduce the amount of butter.
Mix everything well to make a homogeneous soft mixture.
Take a round or square shape baking dish of medium size.
Pre heat oven at 180 degree C.
Place the prepared filling to the bottom of the dish to make a thick layer.
Next place the prepared mash potato over the filling.
Sprinkle 1/2 teaspoon breadcrumb, 2 tablespoons grated cheese, tomato ketchup and some spring onion.
Bake in the preheated oven for 15 to 20 minutes or until the filling starts bubbling and top of the pie becomes light golden brown.
Let it cool for 10 minutes and then with a sharp knife slice into your desired size.
Serve these delicious and flavourful shephard pie warm as breakfast, lunch or dinner.
