Curried Shepherd's Pie
![photo by Danica Paz](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/39/87/84/picxSGnIt.jpg)
photo by Danica Paz
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pasta.png)
![photo by Danica Paz](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/39/87/84/picORxkN2.jpg)
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
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
directions
- 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.
Questions & Replies
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