Brunch Entree Lunch

Shepherds Pie with Curry and Cheddar Potatoes

Like everything we have to tinker with it…so we have taken the traditional shepherd’s pie and hit it a over the top flavor profile that brings an often bland dish to a new level. We made this of a brunch and was a big hit. You can make it in advance and have the kitchen cleaned up before your guests arrive.


  • 3 pounds of ground lamb or 85:15 ratio ground beed, or a mix of both
  • 3 red onions, peeled and chopped, about 4 cups
  • 2 cups carrots, peeled and chopped
  • 2 cups frozen peas
  • 3 tablespoons of tomato paste
  • 2 teaspoons of red pepper flakes
  • 2 tablespoons of garlic, finely chopped
  • 2 1/2 cups of chicken or beef stock
  • 1/2 cup of Worcestershire sauce
  • 2 heaping tablespoons of curry powder
  • 4 large russet potatoes, peeled and put into one inch cubes
  • 8 ounces of extra sharp white cheese, shredded
  • 8 tablespoons of unsalted butter, cut into 8 peices
  • 1/4 cup of whole milk
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons of chives, finely chopped
  • 2 tablespoons of parmesan cheese, finely grated

Making It

  • Drizzle extra virgin olive oil in the bottom of a large dutch oven over medium (plus) heat, then add the onions, carrots, red pepper flakes and sauté for a few minutes, add garlic and cook for an additional two minutes and add the meat and cook until just pink, strain out the grease and return to dutch oven
  • Stir in the tomato paste until incorporated then the stock, Worcestershire sauce and curry powder, cook until liquid has evaporated, add the peas, salt and pepper to taste and spread the meat mix on the bottom of a baking dish
  • Put the potatoes in a pot, cover by two inches of water and add two tablespoons of kosher salt, bring to a boil and cook for 15-17 minutes until you can easily put a fork through them, strain and add the the bottom of a mixer fitted with a paddle attachment, add the cheese, butter, milk, salt and pepper and mix until fully incorporated, spread on top of the meat mixture, do a cross design with a fork and bake at 375 for 40 minutes, sprinkle chives and parmesan on top and serve

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