Tag Archives: exotic wednesday

Irish Shepherd’s Pie – Minced Lamb Meat | Exotic Wednesday with Madraasi


Shepherd’s Pie is one such delicious and yum recipe from Irish Cuisine. As I have been sharing exotic recipes on wednesday’s, I love to go for this Shepherd’s Pie for this week. Shepherd’s pie is commonly prepared with minced beef, fish, lamb and chicken. My first attempt of shepherd pie with Minced meat, we all liked it to the core. Let me share the recipe…

CLICK HERE for Mutton/Lamb Recipes. Taking this to Fiesta Friday #166 hosted by Angie@thenovicegardener.

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  • Minced meat (lamb) – 300 gms
  • Onions – 100 gms
  • Carrots – 50 gms
  • Lamb Stock – 1 cup
  • Worcester sauce – 1 ½ tbsp
  • Cheese – 100 gms
  • Boiled and mashed potatoes – 3 cups
  • Butter – 2 tbsp + 2 tbsp (for mashed potato and tempering)
  • Oregano – ¼ tsp
  • Rosemary – ½ tsp
  • Chilli powder – 1 ¼ tsp
  • Salt to taste

Making of Shepherd’s Pie –


  • Peel and finely chop the onions and carrots,
  • Mash the potatoes to a paste by adding salt.
  • Heat 2 tbsp of butter in a heavy bottomed vessel, add onions and cook for few mins.
  • Add the carrots, cook until they turn soft.
  • Add oregano, rosemary, chili powder, salt and cook until the raw smell goes off.
  • Add the minced meat, pour the Worcester sauce and lamb stock, cover and cook until the gravy thickens and the meat becomes soft.
  • Meanwhile preheat the microwave to 180-degree C.
  • Take ramekins or a baking tray, add a spoonful of minced meat to the bowl, layer it with a spoonful of mashed potato, level it with the spoon.
  • Top it with the grated cheese and bake for 10 10 15 mins at 180-degree C or until the cheese turns golden brown in color.
  • Remove the ramekins from the microwave.

Serve hot.

Sothu Vadagam / Rice Crackers / Pazhaya soru Vadagam


Soththu Vadagam is my all-time favorite, right from my childhood. My mom use to make this a lots in summer and store it in an air-tight container. As these vadagam required to be sun dried, the perfect season for making these vadagam’s are summer.

Bangalore weather is very moderate, neither too cold in winter nor too hot in summer. But this time, the summer is Bangalore is boiling and so I found it quite suitable for making these vadagam’s, else I use to buy this in a nearby grocery shop which is so expensive else I get it in bulks whenever I am to my hometown.

These vadagam’s are made from the leftover rice which is fermented overnight in water and then grounded to a paste with little salt and pressed with a mould to desired shape. A perfect summer leftover recipe with rice, never miss to prepare and store it. Let us move on to the recipe…



  • Steamed rice – 3 cups
  • Salt – as required
  • Oil – 1 cup

Making of Sothu Vadagam / Rice Crackers –


  • Take steamed rice in a wide mouth bowl, pour 3 to 4 cups of water or until the rice sinks in water.
  • Cover with the lid, and leave it overnight. Let it ferment.
  • Next day morning when you open the lid, you could see the rice fermented.
  • Drain the water, add in the rice to the blender and them blend them well to a fine paste.
  • Transfer it to a bowl. Take the press (murukku press or icing cone), scoop 2 to 3 tbsp of grounded paste to the press.
  • Spread a white cotton cloth, and squeeze the press from top to down of the cloth, so that the rice paste falls to a line in the cloth.
  • Now sundry the cloth for 3 to 4 days or until the rice paste dries well and becomes like a stick.
  • After its done, remove the vadagam from the cloth, if not able to remove turn the cloth to the other side, sprinkle little water over the cloth and pull the vadagam.
  • Spread it in a plate and sundry for 3 to 4 hrs.
  • Store it in an air-tight container.
  • Heat a cup of oil in a kadai, drop in the vadagam and deep fry them until they double in size.
  • Drain the oil and store it in an air-tight container once it comes to room temperature, else it would become soggy.

Goes out well with sambar sadham, Bisibelebath, Lemon rice, Puliogare and a perfect combination when served with steamed rice and puzhikuzhambu or vathakuzhambu.