Curry Shepherd's Pie
Curry Shepherd's Pie was a product of making my mash-potato-loving son enjoy his curried meal. The curry and spice flavors works well beside the creamy mash potato. It is one of the few dishes that all my picky family members can agree on and enjoy.
Ingredients
- Curry Meat Filling:
- 1-2 lbs ground meat (beef preferable, but may use chicken, pork or turkey)
- ½ medium onion, chopped
- 4 cloves garlic, chopped
- ¼ inch ginger, chopped
- 1-2 hot chilli, chopped (optional, adjust to taste)
- 3 star anise
- 2 tbsp oil
- 2-4 tbsp Curry powder (adjust to taste)
- 1-3 Curry leaves (optional)
- 1 cup plain yogurt
- 1 ½ cup carrots, diced
- 1 ½ cup peas
- ⅔ cup milk
- 1 tsp sugar
- Salt to taste
- Garlic Mash Potato Topping:
- 5-6 medium potatoes
- 3 tbsp butter
- 2-3 cloves garlic, peeled and whole
- 1 tsp sugar
- ⅔ cup milk
- Salt / Pepper to taste
- 1 cup cheese, shredded
Directions
- Boil peeled potatoes and garlic in enough water to cover potatoes. Boil until tender and washable.
- Drain water from pot.
- Add butter, salt, sugar and pepper.
- Mash potatoes. Add milk and adjust salt to taste.
- Fry chopped onion, garlic, ginger, hot chili, Curry leaves and star anise in oil until fragrant.
- Add ground beef and fry until half cooked.
- Add Curry powder and continue stirring frequently.
- Add diced carrots and peas, cook until tender.
- Add yogurt and milk and allow to come a boil.
- Add sugar and salt to taste.
- To assemble Shepherd's Pie, pour all of curried ground meat into greased 9x13” pan.
- Add mashed potatoes to the top of Curry layer.
- Layer cheese over top of mashed potato.
- Baked in 350F preheated oven until cheese is melted.
- Serve warm.
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