Curried Shepherd's Pie

• •2 lb Potatoes, Russet or Yukon Gold, peeled and cut into 1-inch chunks
• •4 tablespoon Unsalted butter
• •0.5 cup Whole milk or half-and-half, warm
• • to taste Salt
• • to taste Black pepper, freshly ground
• •0.3 teaspoon Turmeric powder (optional, for color)
• •1 tablespoon Vegetable oil or canola oil
• •1.5 lb Ground beef (80/20 or 85/15 recommended)
• •1 large Yellow onion, chopped
• •2 medium Carrots, peeled and diced
• •3 cloves Garlic, minced
• •1 tablespoon Fresh ginger, grated
• •2 tablespoon Curry powder (Madras or your preferred blend)
• •2 tablespoon All-purpose flour
• •2 tablespoon Tomato paste
• •1.5 cup Beef broth
• •0.5 cup Frozen peas
• •2 tablespoon Fresh cilantro, chopped (for garnish, optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   **Prepare the Mashed Potato Topping:** Place the peeled and chopped potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain thoroughly. Return the potatoes to the hot pot and mash until smooth. Stir in 4 tablespoons of unsalted butter, warm milk, salt, black pepper, and optional turmeric powder. Taste and adjust seasoning. Set aside.

3. 3

   **Prepare the Curried Beef Filling:** Heat 1 tablespoon of vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat and set the beef aside.

4. 4

   Reduce heat to medium. Add the chopped onion and diced carrots to the same skillet. Cook for 5-7 minutes, or until softened. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

5. 5

   Stir in the curry powder and cook for 1 minute, stirring constantly, to toast the spices. Sprinkle in the all-purpose flour and cook for another minute, stirring to coat the vegetables. Stir in the tomato paste and cook for 30 seconds.

6. 6

   Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, then reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened. Return the cooked ground beef to the skillet.

7. 7

   Stir in the frozen peas. Season the filling generously with salt and black pepper to taste. If your skillet is not oven-safe, transfer the filling to a 9x13 inch baking dish.

8. 8

   **Assemble and Bake:** Spoon the prepared mashed potatoes evenly over the curried beef filling. You can use the back of a spoon or a fork to create decorative peaks on the surface, which will brown nicely.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly and the mashed potato topping is golden brown. For extra browning, you can briefly place it under the broiler for the last 2-3 minutes (watch carefully to prevent burning).

10. 10

    Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped cilantro, if desired.

Chef's Tips

• 💡For extra creamy mashed potatoes, use full-fat milk or cream and ensure the butter is at room temperature before mixing.
• 💡Don't overmix the mashed potatoes once the milk and butter are added, as this can make them gluey. Mash just until smooth.
• 💡Taste the curry filling before topping with potatoes and adjust the seasoning. A little more salt or pepper can make a big difference.
• 💡If you prefer a spicier kick, add a pinch of cayenne pepper or a chopped green chili along with the garlic and ginger.
• 💡Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.