Curried Shepherd’s Pie (Easy Oven-Baked Recipe)

Curried Shepherd’s Pie is my twist on the traditional shepherd’s pie using a blend of Indian spices, coconut milk, ground meat and vegetables. Topped with mashed potatoes, mozzarella and then baked to perfection. The perfect comfort meal!

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Everything You’ll Need To Make Curried Shepherd’s Pie

This Curried Shepherd’s Pie recipe is very comforting and loaded with a ton of my favorite things to have for dinner AKA: cheese, potatoes, ground meat and carrots. Feel free to mix up the vegetables if you’d like. Here’s what you’ll need to make this recipe:

• Ground Turkey or pork
• Cooking oil
• onion
• carrots
• Garlic cloves
• Ginger
• Curry powder
• paprika
• Garam masala
• ketchup
• Coconut milk
• Broth or stock (chicken or beef )
• Lemon juice
• spinach
• Potatoes
• butter
• Sour cream or cheese
• Mozzarella cheese
• Salt and pepper

How To Make Curried Shepherd’s Pie

Making Shepard pies have become a go-to of mine when I have know idea what to make for dinner. You can’t go wrong with ground meat and veggies in a savory sauce topped with rich, buttery mashed potatoes, cheese and then baked. Heres how to make this Curried Shepherd’s Pie:

• Preheat oven to 400 degrees F., adjust rack to middle top rack. Clean all the vegetables and prep accordingly (prep instructions in ingredients list)
• In a medium pot, place the cut potatoes with a big pinch of salt and cover completely with water. Heat the pan on medium high and bring to a boil, cover with lid leaving a tiny bit open. cook for 20 minutes, drain and return potatoes back to pot.
• While the potatoes are cooking, heat a tablespoon of oil on a large saucepan on medium high heat. Cook the ground meat for 4-6 minutes until browned, season with a pinch of salt and pepper.
• Add the onions, carrots and cook for 5 minutes. Add the minced garlic and ginger, cook for 30 seconds. Add 1 tbsp Curry powder, 1 tsp paprika, 1 tsp Garam masala. Mix throughly until fragrant.

• Add 1/4 cup Coconut milk, 2 Tbsp ketchup, 1/2 cup Broth, 1 tbsp Lemon juice, spinach, 1/2 tsp salt and 1/4 tsp pepper. Combine completely and bring to a boil. Cook until sauce has thickened, about 3 minutes stirring occasionally. Turn off heat

• Once your potatoes are tender, add 1 Tbsp of butter and 2 Tbsp of sour cream. Mash up your potatoes using a potato masher. Season your potatoes with salt and pepper to taste and mix until smooth. (use more sour cream if creamier texture is desired)
• Add your meat/veggie mixture to a greased 12 inch cast iron skillet or an oven safe pie pan. Using a spoon or spatula, add your mashed potatoes to the top of the meat/veggie mixture spreading evenly. Add the mozzarella slices to the top and Bake uncovered for 20 – 25 minutes, until cheese is nicely browned. Cool for 5-10 minutes before serving. Enjoy!

TOOLS YOU’LL NEED

• Potato Masher
• vegetable peeler
• large nonstick skillet
• Measuring cups
• measuring spoons
• Sharp knife
• 12 Inch Cast iron Skillet
• zester

Try These Recipes Next

• Ground Turkey Shepard’s Pie
• One Pot Ground-Turkey and Potatoes
• Ground Turkey Enchiladas with Red Sauce
• Thai Chili Egg Rolls (Easy Recipe)
• Greek Inspired Vegetable Wrap

Curried Shepherd’s Pie

Ingredients

Serving size 3-4

• 8-10 oz Ground Turkey or pork
• 1 Tbsp Cooking oil
• 1/2 large Onion, peeled and chopped
• 1 1/2 cup carrots, peeled and chopped into 1/2 inch pieces
• 3 Garlic cloves, minced
• 1 tsp fresh Ginger, grated using a zester
• 1 Tbsp Curry powder
• 1 tsp paprika
• 1 tsp Garam masala
• 2 Tbsp ketchup (tomato paste is a great substitute)
• 1/4 cup Coconut milk
• 1/2 cup Broth or stock (chicken or beef )
• 1 Tbsp Lemon juice
• 1-2 cups spinach
• 1 1/2 cup Potatoes, peel and diced to 1/2 inch pieces
• 1 Tbsp butter
• 2 Tbsp sour cream (can substitute with cream cheese)
• 1/2 cup Mozzarella cheese, sliced (more or less depending on preference)
• Salt and pepper

Instructions

1. Preheat oven to 400 degrees F., adjust rack to middle top rack. Clean all the vegetables and prep accordingly (prep instructions in ingredients list)
2. In a medium pot, place the cut potatoes with a big pinch of salt and cover completely with water. Heat the pan on medium high and bring to a boil, cover with lid leaving a tiny bit open. cook for 20 minutes, drain and return potatoes back to pot.
3. While the potatoes are cooking, heat a tablespoon of oil on a large saucepan on medium high heat. Cook the ground meat for 4-6 minutes until browned, season with a pinch of salt and pepper.
4. Add the onions, carrots and cook for 5 minutes. Add the minced garlic and ginger, cook for 30 seconds. Add 1 tbsp Curry powder, 1 tsp paprika, 1 tsp Garam masala. Mix throughly until fragrant.
5. Add 1/4 cup Coconut milk, 2 Tbsp ketchup, 1/2 cup Broth, 1 tbsp Lemon juice, spinach, 1/2 tsp salt and 1/4 tsp pepper. Combine completely and bring to a boil. Cook until sauce has thickened, about 3 minutes stirring occasionally. Turn off heat
6. Once your potatoes are tender, add 1 Tbsp of butter and 2 Tbsp of sour cream. Mash up your potatoes using a potato masher. Season your potatoes with salt and pepper to taste and mix until smooth. (use more sour cream if creamier texture is desired)
7. Add your meat/veggie mixture to a greased 12 inch cast iron skillet or an oven safe pie pan. Using a spoon or spatula, add your mashed potatoes to the top of the meat/veggie mixture spreading evenly. Add the mozzarella slices to the top and Bake uncovered for 20 – 25 minutes, until cheese is nicely browned. Cool for 5-10 minutes before serving. Enjoy!