Curried Shepherd's Pie

cooking.nytimes.com

I'm a university professor, a writer, a wife, and a mom. Besides cooking, i enjoy watching baseball, basketball, college football, movies, and TV. I also love to travel. The only recipes I include here are ones I’ve tried and we’ve liked enough to make again—the keepers. Many have my own notes and tweaks in addition to links to the original source.

Mashed potatoes (make the equivalent of 2 lbs of mashed potatoes however you want to make it)

subheading: Filling:

1 tablespoon peanut, vegetable or corn oil

¾ cup finely chopped onions

2 tablespoons finely minced garlic

2 tablespoons curry powder

2 teaspoons ground cumin

2 teaspoons ground coriander

2 pounds ground lean beef (Other ground meat-lamb, pork, turkey, sausage-would work great, too)

1.5 tsp salt

Freshly ground pepper to taste

1 cup crushed, canned imported tomatoes (I buy a 14.5 oz can & just eyeball how much to put in)

½ cup fresh or canned chicken broth

1 teaspoon sugar

2 cups cooked fresh or frozen green peas

OPTIONAL: sliced carrots, diced shallot, fresh spinach (add for the 20-min simmering phase)-I like to add a 16 oz bag of frozen tricolor carrots & a 5 oz bag of baby spinach.

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer