Curriedshepherdspie Food

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CURRIED SHEPHERD'S PIE

2022-06-14



Curried Shepherd's Pie image

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.

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, casseroles, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients:

  • 6 Russet potatoes, about 2 pounds, peeled and cut into 1 1/2-inch cubes
  • Salt to taste, if desired
  • 1 tablespoon peanut, vegetable or corn oil
  • 3/4 cup finely chopped onions
  • 1 tablespoon finely minced garlic
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 pounds ground lean beef
  • Freshly ground pepper to taste
  • 1 cup crushed, canned imported tomatoes
  • 1/2 cup fresh or canned chicken broth
  • 1 teaspoon sugar
  • 2 cups cooked fresh or frozen green peas
  • 1/2 cup hot milk
  • 3 tablespoons butter

Steps:

  • 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 Facts : @context http, Calories 321, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams

CURRIED SHEPHERD'S PIE

2010-05-25



Curried Shepherd's Pie image

A wonderfully spiced lamb, pea, and potato casserole that's not only quick to make but is very filling!

Provided by Danica Paz

Categories     Curries

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients:

  • 6 potatoes, large and mashed with butter
  • 2 cups tiny peas, defrosted
  • 1 tablespoon oil
  • 2 tablespoons garlic, chopped
  • 3/4 cup onion, chopped
  • 1 tablespoon curry powder (or to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 lbs ground lamb
  • 1/3 cup ketchup
  • 3/4 cup chicken broth
  • 1 teaspoon sugar

Steps:

  • Mash the potatoes with butter and milk. Season with salt & pepper.
  • Brown the meat in a large skillet, and put in colander to drain.
  • Heat the oil in a skillet and add the onions and garlic. Cook, stirring occasionally until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
  • Add the meat, salt, pepper, the ketchup, broth and sugar. Cook, stirring occasionally, about 20 minutes.
  • Put mixture into a baking dish and top with the defrosted frozen peas, then the mashed potato mixture. Smooth over the top. Dot with a tablespoon of butter. Run the mixture under the broiler until it is golden brown.

CURRIED VEGETARIAN SHEPHERD'S PIE

2022-06-14



Curried Vegetarian Shepherd's Pie image

Provided by Food Network Kitchen

Time 1h15m

Yield 6 servings

Number Of Ingredients 18

Ingredients:

  • 2 pounds russet potatoes, peeled and quartered
  • Kosher salt
  • 2 bay leaves
  • 2 carrots, chopped
  • 3 sprigs thyme
  • 1 small rutabaga, peeled and chopped
  • 1 medium turnip, peeled and chopped
  • 2 leeks (white and light green parts only), sliced 1/2 inch thick, rinsed well
  • 6 tablespoons unsalted butter
  • 8 ounces button mushrooms, quartered
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground coriander
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/2 cups half-and-half
  • 1 cup frozen peas
  • Grated zest and juice of 1/2 lemon
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons curry powder

Steps:

  • Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
  • Meanwhile, fill a separate large saucepan with 6 cups water; add the bay leaves, thyme sprigs and 2 teaspoons salt. Bring to a boil. Add the carrots, rutabaga, turnip and leeks; reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes. Reserve 1 1/2 cups cooking liquid, then drain the vegetables. Discard the bay leaves and thyme. Pat the vegetables dry; set aside.
  • Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the mushrooms; cook until they release their liquid, 3 minutes. Increase the heat to medium; cook until the liquid is evaporated, 2 to 3 minutes. Sprinkle with the flour, coriander and nutmeg; cook, stirring, 1 minute. Whisk in the reserved cooking liquid and 3/4 cup half-and-half. Bring to a simmer; cook until thickened, 3 minutes. Stir in the carrot mixture, peas and lemon zest and juice. Return to a simmer, then remove from the heat. Season with salt and stir in the parsley.
  • Drain the potatoes and let cool slightly. Return to the pot and add the curry powder and the remaining 4 tablespoons butter and 3/4 cup half-and-half. Season with 3/4 teaspoon salt and mash well.
  • Spread the mushroom mixture in a 3-quart baking dish. Dollop the mashed potatoes on top; spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest 10 minutes before serving.

Top Asked Questions

  1. What is curried Shepherd's pie made of?
    Lightly curried shepherd's pie. This shepherd's pie recipe by Galton Blackiston is a rendition on the South African bobotie. Rather than the traditional potato topping familiar in shepherd's pie, this uses a combination of eggs and cream for a lighter, less dense topping for the minced lamb filling.
  2. What kind of meat is used in Shepherd’s Pie?
    Shepherd’s Pie. Shepherd’s Pie is the sort of food that brings a smile to everyone’s face! While Shepard’s Pie is traditionally made with lamb, beef is just as tasty in this recipe.
  3. What is a vegetarian Shepherd’s Pie?
    A vegetarian Shepherd’s Pie infused with the most fragrant Indian spices, along with black lentils, veggies, gravy and topped with curried mashed potatoes. (Feel free to use leftover mashed potatoes!)
  4. How to make Irish Shepherd’s Pie?
    To make this Irish shepherd’s pie recipe, simply: Cook the mashed potatoes. Cook the large potatoes in a large stockpot until tender. Then drain, mash, and stir in the remaining mashed potato ingredients until combined. Set aside for later. Brown the meat.

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