A twist on the British classic, our version of Shepard’s Pie gets tons of flavor from a good Madras curry blend.
- 6 yellow potatoes, peeled and cut into 1 1/2-inch cubes
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced or grated
- 2 tablespoons Madras curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 2 pounds ground lamb
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup low-sodium chicken broth
- 2 cups cooked green peas
- 1/2 cup heavy cream
- 3 tablespoons butter
- Salt and pepper, to taste
- Add potatoes to a large pot, and cover with water by one inch. Bring to a boil and cook until potatoes are fork-tender, about 15 minutes.
- While potatoes are cooking, heat the oil over medium heat in a deep skillet or Dutch oven. Add onions and garlic and cook, stirring often, until onions begin to turn translucent. Add the curry powder, cumin, and turmeric, and stir, cooking briefly for about a minute.
- Add the lamb, and break up large pieces with a spoon. Cook until brown, about ten minutes, then drain off excess fat. Add tomatoes, chicken stock, and adjust seasoning with salt and pepper, to taste. Cook, stirring occasionally, until most of the liquid has evaporated, about 30 minutes.
- Preheat the broiler. Drain the potatoes, return to the pot, and mash thoroughly with a potato masher. Add the heavy cream, two tablespoons of the butter, and salt and pepper, to taste. Stir well to combine.
- Spoon the meat mixture into a casserole dish or pie plate, then top with cooked peas. Top with the warm mashed potatoes, and smooth over the top. Break the remaining tablespoon of butter into little pieces, and sprinkle over the top.
- Run the mixture under the broiler until the top is golden brown. Serve immediately.
- Serving Size: 8
- Calories: 599
- Sugar: 5
- Sodium: 181
- Fat: 35
- Saturated Fat: 16
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 38
- Protein: 35
- Cholesterol: 142