Curried Shepherd’s Pie

Name: Curried Shepherd’s Pie
Prep time: 1 h
Cook time: 2 h 35 min
Total time: 4 h 5 min
Yield: 6 servings
Ingredients: 1.5 lbs ground lamb or beef; 1.5 medium onions; 5 cloves garlic; 2 tsp grated ginger; 2 tsp good curry powder; 1 tsp garam masala; 1.5 tbsp tomato paste; 2 tsp white sugar; ½ tsp cayenne pepper; ½ tsp ground turmeric; 10 curry leaves; 200 g finely diced carrots; salt to taste; 2 cups chicken stock or water; 2 tbsp water; 1.5 tsp cornstarch; 1.5 lbs yukon gold potatoes OR russet potatoes; 2 tbsp oil; 1 tbsp black mustard seeds; ½ medium onion; 2 long green chili; 10 curry leaves; ½ tsp ground turmeric; ½ tsp ground cumin; salt to taste; 4 tbsp butter; 1 cup shredded cheese; ¼ cup cream or milk; 1.5 tbsp lime juice

User Reviews

5.0

9 reviews

Excellent

Prep Time
1 hr
Cook Time
2 hrs mins
Additional Time
30 mins
Total Time
4 hrs 5 mins
Servings
6 servings
Calories
600 kcal
Course
Main Course, Lunch, Dinner
Cuisine
European, North American, American, Australian, British, Canadian, Sri Lankan

Curried Shepherd’s Pie

Ursula Nguyen

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A spicy, curried twist on the classic Shepherd’s Pie with delicious spices and an incredibly flavorful potato masala (or aloo masala) topping! A fantastic way to spice up (literally!) your favorite comfort food for your whole family.EASY - This recipe is very easy! The ingredient list is mostly spices that will make this dish taste better than the classic version. The cooking techniques are simple to follow. This is also a great meal to make ahead and freeze, and then re-heat in the oven for busy nights. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. However, some variation is fine, since this is a cooked recipe. Some ingredient amounts should be adjusted to your taste (such as salt and cayenne pepper).

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Ingredients

Servings

For the meat layer

1.5 lbs ground lamb or beef
1.5 medium onions finely chopped
5 cloves garlic sliced
2 tsp grated ginger
2 tsp good curry powder either Sri Lankan curry powder or madras curry powder
1 tsp garam masala
1.5 tbsp tomato paste
2 tsp white sugar
½ tsp cayenne pepper up to 2 tsp if you like it spicy
½ tsp ground turmeric
10 curry leaves
200 g finely diced carrots about 1.5 cups
salt to taste
2 cups chicken stock or water
2 tbsp water
1.5 tsp cornstarch

Mashed masala potato

1.5 lbs yukon gold potatoes OR russet potatoes
2 tbsp oil
1 tbsp black mustard seeds
½ medium onion finely chopped
2 long green chili finely chopped
10 curry leaves finely chopped
½ tsp ground turmeric
½ tsp ground cumin
salt to taste
4 tbsp butter
1 cup shredded cheese
¼ cup cream or milk
1.5 tbsp lime juice

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Instructions

For the meat layer

In a large pot, heat 1 - 2 tsp of oil at medium high heat.
Once heated, add the ground lamb and break it up a little. Allow the meat to caramelize without moving it in the pan for a few minutes. Then break up the meat again, and let it sit in the pan to caramelize on the other side. If the pan isn't too crowded. this shouldn’t take too long on medium high heat.
Remove the meat on to a plate, and set aside until needed.
Leave just 2 tsp of oil in the pot, and remove the rest of the oil.
Reduce the heat to medium heat, and add the onions, ginger, and garlic. Cook for a few minutes, until the onions soften and are translucent.
Add the curry powder, garam masala, tomato paste, sugar, chili powder, turmeric, and curry leaves. Cook for a few minutes until the tomato paste cooks out.
Add the carrots, and cook until the carrots start to soften.
Now add the ground lamb back into the pot, and stir to combine.
Pour in 1.5 cups of chicken stock or broth or water into the pot and stir to combine. If the stock was not seasoned, add a scant tsp of salt. Bring it to a boil, uncovered.
Lower the heat, and let the lamb simmer, uncovered, for about 45 - 60 minutes. Make sure to stir it regularly and add more stock as needed if the mixture is getting too thick.
Taste and season with salt.
During the last 5 - 10 minutes of cooking, dissolve the cornstarch in the water and add it to the lamb. Stir it through immediately and allow it to thicken the lamb mixture. Cook until the lamb is a thick, saucy mixture.
Transfer the lamb mixture into a 9 x 13 inch size (or similar-sized) baking dish.

For the potato layer

While the lamb is cooking, prepare the potatoes.
Wash and peel the potatoes and cut them into similar-sized pieces so that they cook more evenly (I cut them into 2 inch sized pieces).
Fill a large pot with water and add salt to create a salty solution. Add the potatoes to the water and heat the pot over medium high heat. Cover the pot with a lid.
Bring the water to a boil, and then let it simmer with the lid half closed, until the potatoes are fork tender.
Drain the water and place the potatoes in a colander. Set aside.
Rinse the pot and place it back on the stove over medium heat.
Add the oil, and when the oil is hot, add the mustard seeds. When the mustard seeds start to pop, add the finely chopped onion and cook until the onion softens and caramelizes a little.
Add the turmeric, cumin, curry leaves, and green chili and saute for about 30 seconds.
Add the cooked potatoes and mash it with a potato masher or a fork. A few lumps are OK.
Mix the mashed potatoes with the spices, and add salt to taste.
Add the butter, cheese, and milk. Mix until the cheese and butter melt and mix into the potatoes. Add a squeeze of lime juice and mix it in.
Add more milk IF you want a softer mashed potatoes. Taste and season with more salt.

Assembly and baking

Preheat the oven to 400°F / 205°C.
Dollop the mashed potato over the surface of the lamb filling in the baking dish.
Use a spoon or knife to spread the mashed potatoes over the lamb to completely cover the lamb layer. Make sure to reach all the edges, so that the filling at the bottom is well sealed.
Use a fork to create grooves on the surface of the mashed potato layer (these grooves create a lovely crusty surface and add texture).
Place the baking dish on a baking tray, and bake it in the preheated oven for about 30 - 40 minutes. The shepherd's pie is done when the potato layer is browning on top.
Remove the dish from the oven and let it sit for a few minutes before cutting into it.
Serve with a side salad or just as is.

Nutrition Information

Show Details

Serving 1slice Calories 600kcal (30%) Carbohydrates 33g (11%) Protein 29g (58%) Fat 41g (63%) Saturated Fat 19g (95%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 2g Cholesterol 114mg (38%) Sodium 368mg (15%) Potassium 798mg (23%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 7909IU (158%) Vitamin C 66mg (73%) Calcium 295mg (30%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 600 kcal

% Daily Value*

Serving	1slice
Calories	600kcal	30%
Carbohydrates	33g	11%
Protein	29g	58%
Fat	41g	63%
Saturated Fat	19g	95%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	15g	75%
Trans Fat	2g	100%
Cholesterol	114mg	38%
Sodium	368mg	15%
Potassium	798mg	17%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	7909IU	158%
Vitamin C	66mg	73%
Calcium	295mg	30%
Iron	4mg	22%