Curried Shepherd’s Pie
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6Russet potatoes, about 2 pounds, peeled and cut into 1½-inch cubes
- Salt to taste, if desired
- 1tablespoon peanut, vegetable or corn oil
- ¾cup finely chopped onions
- 1tablespoon finely minced garlic
- 1tablespoon curry powder
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- 2pounds ground lean beef
- Freshly ground pepper to taste
- 1cup crushed, canned imported tomatoes
- ½cup fresh or canned chicken broth
- 1teaspoon sugar
- 2cups cooked fresh or frozen green peas
- ½cup hot milk
- 3tablespoons butter
Nutritional analysis per serving (8 servings)
321 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 31 grams protein; 788 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.
- Step 2
As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
- Step 3
Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.
- Step 4
Meanwhile, preheat the broiler.
- Step 5
Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.
- Step 6
Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
- Step 7
Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.
- Step 8
Run the mixture under the broiler until the top is golden brown. Serve immediately.
Private Notes
Comments
Instead of stirring peas into the mashed potatoes, I put them as a layer above the meat and then put the potatoes on top of them. Beautiful looking and delicious!
I have made this cottage pie twice but it was better the second time with these modifications: a) used a mix of ground beef, ground veal, sage sausage, b) reduced and thickened meat sauce by simmering longer and adding 1 T tomato paste, c) adding whisked egg to potatoes, d) topped casserole with dabs of butter and 1-2 T grated parmesan, e) baked 25 mins at 375 until top lightly golden and casserole piping hot. Much more enthusiastic reception second time around.
Very tasty once I doubled the amount of spices in the ground beef.
Yummy, used ground turkey and made my normal mashed potatoes. Baked at 375 for 20 instead of the broiler. I think when using ground turkey, the curry as written would do the job, but I sprinkled some extra just in case. I used the tips from the comments of adding some tomato paste, letting it simmer longer to cook down, and layering the peas under the potatoes instead of mixing them in. Will make again!
As a vegetarian, I replace the meat with plant based meat and it still turns out great. In fact, I make it every year for thanksgiving and my non-vegetarian husband doesn’t even mind
Love this recipe! It is always a family hit, and makes great leftovers. Most recently, I have begun TRIPLING the spice level, to achieve a stronger curry flavor. I deeply recommend this adjustment, along with adding extra strips of kale to the meat if you’re looking for a chance to add greens. They add a nice flavor, too.