Curried Shepherd's Pie

Danica Paz's Note:

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

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 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

Directions:

1. Mash the potatoes with butter and milk. Season with salt & pepper.
2. Brown the meat in a large skillet, and put in colander to drain.
3. 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.
4. Add the meat, salt, pepper, the ketchup, broth and sugar. Cook, stirring occasionally, about 20 minutes.
5. 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.

Reviews

[laerok1]

This was the first dish I tried when I started using lamb. Absolutely wonderful. Will be a regular dish on my menu. Easy and good!