Curried Shepherd's Pie with Sweet Potato Mash

A curried twist on the classic Shepherd's Pie, with sweet potatoes taking the place of mashed white potatoes on top.

Curried Shepherd

Shepherd's Pie is a classic comfort food, but sometimes you might want to add a little bit more flavor to that meat and potatoes pairing. Enter Vanns Curry Powder and sweet potatoes! The curry powder adds warmth and spice to the blend of lamb and beef that serves as the filling, while the sweet potatoes complement that spice perfectly with their nutty sweetness. This recipe makes 8 servings, so it'll keep you in cozy dinners for a few days!

Spices used in this recipe


Curry, Mild
Cumin Ground
Coriander, Ground
Cayenne Pepper
Salt, Kosher
Peppercorns, Tellicherry, Grinder

Ingredients

Preparation

  1. Fill a pot with a steamer basket with 2 inches of water and bring to a boil, covered. Place sweet potato chunks in steamer basket, cover, and steam for 15 minutes, until fork tender. Put cooked sweet potatoes in a bowl and mash with 2 Tbs. unsalted butter. Add salt to taste.
  2. Heat oil in a large heavy-bottom pot over medium-high heat. Add half of the ground meat and cook, stirring occasionally, until browned. Add the remaining meat and cook until no longer pink. Remove all but 2 Tbs. fat from pan.
  3. Add onion, carrots, and celery to the pan and cook over medium heat until onion is soft and translucent, about 10 minutes. Add garlic and cook until fragrant, about 2 minutes. Add tomato paste, curry powder, cumin, coriander, and cayenne, and cook until fragrant, about 2 minutes.
  4. Stir in crushed tomatoes and stock. Bring mixture to a boil and then lower heat to maintain a gentle simmer. Cook for 20 minutes. While mixture cooks, preheat the oven to 425°F.
  5. Pour meat mixture into an 8-cup baking dish. Use a silicone spatula to spread mashed sweet potatoes evenly over the top. Create a nice little decorative pattern on top if you like, or leave it rustic. Bake for 15 minutes in the oven, and then transfer to broiler. Broil on high for 5-10 minutes, until sweet potato topping is beginning to brown.

Serves 8.

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