This spin on the traditional shepherd’s pie utilizes a blend of Indian spices with creamy coconut milk, ground beef and vegetables. The pie is topped with a creamy, sweet potato mash then lightly broiled to perfection. This Curried Shepherd’s Pie is full of unique flavor and perfect for celebrating Saint Patrick’s Day!
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What better way to celebrate Saint Patrick’s Day than with a Shepherds Pie! My version of this classic is infused with Indian spices and topped with a colorful sweet potato mash. This cozy casserole is easy to prepare and will be devoured fast, so make sure to get yourself a bowl before its all gone!
This recipe is based on a traditional recipe for Keema curry. Keema translates to “minced meat” and is typically a curried beef or lamb recipe with vegetables, coconut milk and Indian spices. If you are intimidated by Indian cooking, then this is a great beginner recipe.
Ingredients for Curried Shepherd’s Pie
Typically, Indian curry dishes are served over rice. However, This curry casserole is topped with a creamy sweet potato mash infused with a touch of cinnamon for sweetness. I find that the cinnamon pulls out the curry flavors of the casserole and binds the curry and mash beautifully.
- ground beef
- onion
- carrots
- garlic
- fresh ginger
- curry powder
- garam masala
- turmeric
- ground cumin
- tomato paste
- full-fat unsweetened coconut milk
- frozen peas
- sweet potatoes
- unsalted butter
- milk – any type of milk will work including any plant-based milk.
- ground cinnamon
- salt and pepper to taste
Here’s what else you’ll need:
- large pot
- strainer
- potato masher
- 12-inch cast iron skillet or 9×13 baking dish
- stirring spoon
- measuring cups and spoons
How to Make Curried Shepherd’s Pie
Once you’ve got all the prep work done for this recipe, the rest of the cooking will be a breeze. In one pot, you’ll cook the sweet potatoes while in a separate skillet you’ll cook the curry. The curry should be done cooking once you’ve finished mashing the sweet potatoes, then just pop it in the oven to broil and you’re done! My favorite way to eat this Curried Shepherd’s Pie is heating up leftovers the next day and cracking a fried egg on top. It’s a hearty, delicious breakfast and the creaminess of the egg pairs perfectly with the flavors and textures of the curry. Here’s a breakdown of the steps for this recipe:
- Boil the sweet potatoes
- Make the mashed sweet potatoes
- Cook the beef
- Cook the vegetables
- Add the remaining ingredients
- Add the sweet potato topping
- Broil the pie
More Casserole Recipes
- Cheesy Rice and Vegetable Casserole
- Chicken Chili Pot Pie with Cornbread Biscuits
- Spaghetti Frittata
- Creamed Spinach Egg Bake
View all casserole recipes here
Please let me know how your Curried Shepherd’s Pie turns out in the comments below! I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
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Curried Shepherd’s Pie
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This spin on the traditional shepherd’s pie utilizes a blend of Indian spices with creamy coconut milk, ground beef and vegetables. The pie is topped with a creamy, sweet potato mash then lightly broiled to perfection. This Curried Shepherd’s Pie is full of unique flavor and perfect for celebrating Saint Patrick’s Day!
Ingredients
- 1 lb ground beef
- 1 large onion, finely chopped
- 2 large carrots, peeled and finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh grated ginger or 1 tsp ground ginger
- neutral oil like avocado oil (as needed)
- 2 tbsp curry powder
- 1 tsp garam masala
- 1 tsp turmeric
- 1/2 tsp ground cumin
- salt + black pepper (as needed)
- 1 1/2 tbsp tomato paste
- 1 (15oz) can full-fat coconut milk
- 1/2 cup frozen peas
- handful fresh cilantro, roughly chopped (optional garnish)
Mashed Sweet Potatoes
- 4 sweet potatoes, peeled and cubed
- 1 tbsp unsalted butter
- 1/4 cup milk (any type will work)
- 1/4 tsp ground cinnamon
- salt + black pepper (as needed)
Instructions
- Boil the sweet potatoes: Add the sweet potatoes to a large pot of water and bring to a boil. Reduce the heat and let simmer for 15-20 minutes until the sweet potatoes are softened. Strain the water then add the sweet potatoes back to the pot (you can get started on step 3 while waiting for the potatoes to cook).
- Make the mashed sweet potatoes: Add butter to the sweet potatoes then use a potato masher to mash the potatoes and butter together. Next add milk, cinnamon, 1/2 tsp salt and 1/4 tsp pepper and stir until smooth. Set aside. Preheat your oven broiler to its highest heat setting.
- Cook the beef: Heat a 12″ cast iron skillet (or any oven safe skillet) over medium-high heat. Add the ground beef and break it apart as it cooks, about 7 minutes.
- Cook the vegetables: Add the onion, carrots, garlic and ginger to the beef. If there isn’t enough fat in the skillet from the beef, add additional oil as needed. Season with curry powder, garam masala, turmeric, cumin, 1 tsp salt and 1/4 tsp black pepper. Cook for 8-10 minutes until the vegetables begin to soften.
- Add the remaining ingredients: Add the tomato paste and stir well to incorporate. Next, add coconut milk and peas to the skillet and give everything a good mix. Bring to a boil, then let simmer for 10-12 minutes, stirring occasionally. Remove from the heat.
- Add the sweet potato topping: Carefully spread the mashed sweet potatoes on top of the curry in the skillet. Use a spatula or the back of a spoon to create a pattern of your choice (I did a simple swirl but you can also use a fork to create ridges).
- Broil the pie: Place the skillet in the oven directly under the broiler and allow the top to gently brown, about 8 minutes. Top with fresh cilantro and enjoy!
Notes
If you have any leftovers, I recommend adding a fried egg for a breakfast option. Trust me, it’s to die for!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Stovetop + oven
Nutrition
- Calories: 493
- Sugar: 7g
- Sodium: 724mg
- Fat: 35g
- Saturated Fat: 21g
- Trans Fat: 1g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 60mg
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I’ve made this twice now it’s that’s good! I used oat milk for the sweet potatoes and it was perfect! My older daughter keeps requesting this for dinner :).
I’m so happy to hear that, Samantha! Shepherd’s pie always hits the spot 🙂