For those of you who love Indian food, this is a really delicious twist on an old classic. This Madras Shepherd’s Pie is decadent and comforting and a new fave in our household.
2 lbs ground beef
2 onions, chopped
2 tbsp oil
4-5 tbsp Patak’s Madras Curry Paste (they have it at most grocery stores in the international aisle)
1 beef bouillon/stock cube
4-5 tbsp flour
For Potato Topping:
6-7 large yellow flesh potatoes, peeled and cubed
1/2 a bunch of fresh cilantro, chopped
1 onion, chopped fine
1/4 cup butter
1/2 cup milk
Before Baking, Add:
1/4 cup butter, melted
1 cup grated old cheddar cheese
Peel and chop potatoes and cover with water – bring to a boil and cook potatoes until tender. Drain and mash with milk, 1/4 cup of the butter, cilantro and onion.
While potatoes are cooking, you can make the filling 🙂
Add oil to large pot and fry onion until tender. Add curry paste and fry for a few minutes until fragrant. Stir in ground beef and fry until it starts to brown, then add beef stock cubes and about 3/4 cup of water. It will look watery, but we will thicken later.
Simmer on medium heat until beef is cooked and then sprinkle flour in and mix, one tbsp at a time. Simmer for a few more minutes until thickened and remove from heat. Add in a few handfuls of frozen peas (however many you like) and stir in.
Pour filling into a casserole dish and top with potato topping. Leave the potato “rough” (i.e. do not smooth it out too flat) so you get nice crunchy bits when it goes in the oven 🙂
Melt remaining 1/4 cup of butter and drizzle over potatoes and top with grated cheese.
Bake in 350 oven for 1 hour.