Ramadan, the Islamic month of fasting, is a time of spiritual reflection, self-improvement, and heightened devotion for Muslims all around the world. For British Muslim John M, Ramadan is also a time for family traditions and comfort food. As he breaks his fast each evening, John enjoys a nostalgic plate of Shepherd’s Pie, a dish that reminds him of his childhood and brings his family together.
For John, Ramadan is not just about abstaining from food and drink from dawn to dusk. It is also a time to connect with loved ones and to create special memories. John and his wife like to decorate their home for Ramadan and Eid, the festival that marks the end of the month-long fast. They involve their young children in the festivities and make sure that the atmosphere is joyful and welcoming.
But when it comes to food, John’s taste buds crave something familiar and comforting. Although he has travelled extensively throughout the Middle East, Afghanistan, and Turkey for work, he finds that nothing beats the taste of his mother’s Shepherd’s Pie. This classic British dish, made with a hearty filling of ground meat, vegetables, and gravy, topped with a layer of mashed potatoes, is a perfect meal for Ramadan. It provides the necessary carbohydrates, proteins, and vegetables to nourish the body after a long day of fasting.
John’s mother has shared her recipe with him, and he and his wife have made it a family tradition to cook Shepherd’s Pie occasionally for their boys during Ramadan. The recipe is simple and easy to follow, and the end result is a delicious and satisfying meal that brings the family together.
Ingredients
For the filling
500g ground lamb (or beef)
1 onion chopped
2 cups of mixed vegetables (usually we use carrots, peas and corn kernels)
2 tbsp flour
1 tbsp Worcestershire sauce
2 garlic cloves, crushed (or use 1 tbsp garlic powder)
1 cup broth
A mix of spices- 1 tsp each of rosemary, thyme, parsley and paprika
Salt, to taste
1 tsp pepper
2 tbsp flour
1 tomato, ground or 2 tbsp canned tomato paste
1 tbsp oil
For potato topping
4 potatoes, peeled and roughly diced
120 gms butter
¼ cup shredded cheese (optional)
2 tbsp milk
Salt and pepper to taste
Method
To make the Shepherd’s Pie, start by preparing the meat filling. Heat up some oil in a pan, and sauté the onions and crushed garlic until they are translucent. Then add the carrots and brown them for a minute or two before adding the ground meat. Cook the meat until it is no longer pink, and then add the flour, Worcestershire sauce, spices, tomato, and salt. Mix everything together until there are no lumps, and then add the peas and corn. Pour in some broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the meat is cooked through.
While the meat is simmering, prepare the potato topping. Boil the potatoes in salted water until they are soft, and then drain the water out. Mash the potatoes thoroughly, and then mix in some milk, butter, and spices. If you like, you can also add some cheese for extra flavor.
To assemble the Shepherd’s Pie, pour the meat mixture into a baking dish and spread it out evenly. Spoon the mashed potatoes over the top, and then bake the dish for about 25 minutes, or until the mixture is bubbling and the potatoes are golden brown. If the top isn’t brown enough, you can place the dish under the broiler/grill for a few minutes to get a nice crispy crust.
John’s recipe for Shepherd’s Pie is a wonderful way to bring a taste of home and family traditions into your Ramadan celebrations. Whether you are a Muslim or not, this dish is sure to be a hit with your loved ones. So why not give it a try and see for yourself how delicious and satisfying it can be?
