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
Units
Scale
- 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