Indian-Spiced Shepherd's Pie
- Yield 6 servings
- Prep 15 minutes
- Cook 1 hour 15 minutes
- Total 1 hour 30 minutes
Indian-Spiced Shepherd's Pie sits in the Beef section of Regbie. The card serves 6 servings. Plan on 1 hour 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2 pounds sweet potatoes,, peeled and cut into 1-inch cubes
- 2 garlic cloves,, minced
- ½ cup full-fat canned coconut milk
- 1 teaspoon Diamond Crystal kosher salt
- 2 teaspoons garam masala
- 2 tablespoons ghee, or avocado oil
- 1 large onion,, finely chopped
- 3 large garlic cloves,, minced
- 2 tablespoons minced fresh ginger
- 2 jalapeño peppers,, finely diced
- 2 pounds ground beef,, ground lamb, ground turkey, ground goat or ground chicken.
- 2½ teaspoons Diamond Crystal kosher salt
- 1 teaspoon ground turmeric
- ½ cup full-fat coconut milk
- 2 cups frozen peas,, thawed
- 1 tablespoon garam masala
- 2 tablespoons fresh lemon juice
- ¼ cup minced fresh cilantro
Method
Dump the sweet potatoes, garlic, coconut milk, and salt in a large saucepan. Raise to a boil over a medium burner, stirring occasionally. Then, turn down the heat to maintain a gently bubble.
Lid and cook for 40 to 50 minutes or until the sweet potato pieces are easily pierced with a fork.
Tip in in the garam masala. Blitz the sweet potatoes with an immersion blender or mash with a potato masher until smooth. Taste and add more salt if needed.
While the sweet potatoes are cooking, let’s make the filling. Warm a 12-inch broiler-safe skillet over a medium burner. When the pan is hot, add the ghee. Swirl it around. Then, toss the onions in the pan.
Leave stirring, for 10 minutes or until the onions are translucent. (Got extra time? Leave for another 10 minutes, until the onions are browned, for even deeper flavor.)
Turn the garlic, ginger, and jalapeño peppers into the pan. Sauté for 30 seconds or until fragrant.
Crumble in the ground meat. Leave for 3 to 5 minutes or until the meat is mostly no longer pink, breaking up the pieces with your spatula.
Stir in the salt, turmeric, and coconut milk, and bring to a gently bubble. Lid the pan and reduce the heat to medium low. Leave for 20 minutes, stirring occasionally.
Stir in the peas and cook uncovered on a medium burner for an additional 3 to 5 minutes or until the liquid in the skillet has mostly evaporated.
Lift the pan from the heat and mix in the garam masala, lemon juice, and minced cilantro.
Adjust the seasoning to taste with additional salt, garam masala, or lemon juice. Smooth the top of the meat in the pan.
Dollop the sweet potato mash all over the top and smooth it to the edges with a silicone spatula or an offset spatula.
Rake the tines of a fork across the top if you want to make your shepherd’s pie look even more awesome.
Warm the broiler on high with the rack about 6 inches from the oven’s heating element.
Broil for 10 to 14 minutes or ‘till the mash is golden brown and the filling is bubbly.
Let the shepherd’s pie cool for 5 to 10 minutes before garnishing with minced cilantro, if desired. Plate and eat!
Kitchen notes
- Use your time wisely!
- Start the mash first and while the sweet potatoes are simmering, make the filling.
- This way you won't be wasting any time.
