Curried Shepherd’s Pie
This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals. Here, the ground beef base is laced with curry powder, cumin and coriander then topped with a pile of fluffy, mashed potatoes dotted with green peas.
Ingredients
- 6Russet potatoes, about 2 pounds, peeled and cut into 1 1/2-inch cubes
- Salt to taste, if desired
- 1tablespoon peanut, vegetable or corn oil
- 3/4cup 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
- 1/2cup fresh or canned chicken broth
- 1teaspoon sugar
- 2cups cooked fresh or frozen green peas
- 1/2cup hot milk
- 3tablespoons butter
Directions
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.
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.
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.
Meanwhile, preheat the broiler.
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.
Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
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.
Run the mixture under the broiler until the top is golden brown. Serve immediately.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 12 gramsCalories: 321Saturated Fat: 5 gramsUnsaturated Fat: 6 gramsSodium: 787 milligramsSugar: 5 gramsFiber: 4 gramsCarbohydrate: 26 gramsProtein: 30 grams
Source: https://cooking.nytimes.com/recipes/2223-curried-shepherds-pie