I’ve got a confession….. I’m easily influenced by things when it comes to food. Nine times out of ten if someone mentions something food related around me I’ll start dreaming about cooking, baking, or tasting it. Which is how one day I innocently woke up, put some ground beef in the fridge to thaw and planned to make Shepherd’s pie one morning… only to read a friend’s (Whitney!!!) facebook status talking about her craving for Indian cuisine. Admittedly I don’t have to have much prodding to feel the hunger for Indian food, I’ve been besotted since another friend suggested we take the plunge into the unknown while we were in London, but that day it was worse because I knew I had to make something with that ground beef…. So no noms were to be had at my favorite Indian Restaurant… (Which made me a very sad-panda.)
As the hours passed, ticking closer to dinner time, I was still pouting. (Seriously…. I might need to go in for some sort of CA [curry anonymous] meetings or something.) I started thinking about the Shepherds Pie, which I normally love, and began to dread it. Wishing the fluffy mash, peas, and ground meat were anything but drenched in gravy….. which was when I realized most of those ingredients are found in a Samosa! (…If you have not had a Samosa… you want one, they are AWESOME!) No worries about fiddling with the dough or deep frying… or even really trying to crack the code of traditional filling. I decided I was going to take the idea of curry and Samosa’s and Shepherd’s Pie and squish them together! Which is how this recipe was born. It’s ridiculously easy (If you’re Indian, please forgive me for not following any rules of your most wondrous cuisine) and seriously tasty when you’re craving the flavors but can’t make it out to get it or want to save a few bucks.
I hope you enjoy it as much as I do, and I have to give a big thanks to my friend for influencing me and for being a taste-tester of this original recipe! <3
4 Potatoes to be prepared in your favorite original mashed potato style
(Which makes this a great recipe for leftover mash!)
3/4 cup Frozen Green Peas
1lb of Lamb or Beef
1Tbs Olive Oil or Clarified Butter (ghee) or Butter or Pan Drippings
1 Tbs + 1/2 tsp Red Curry Powder
1/4 tsp Onion Powder
2 Tbs Flour
1/2 cup Beef Broth
1 cup Tomato Sauce
3 Tbs Plain Greek Yogurt or in a pinch Sour Cream
Salt to taste
Notes: I like to serve this with a side of Naan, and a salad. Feel free to make this your own by adding in other vegetables or even making this vegetarian! You can easily swap the beef broth for vegetable, and simply steam till tender crisp veggies to add in instead of the meat. (Green beans, cauliflower, squash, and carrots would all be great!)
1. If you don’t already have mashed potatoes on hand make your mash, you’ll need about 4 potatoes worth of it. (This can be done while making the filling.)
2. Brown and cook your meat and season with a pinch of salt. When your meat has most of it’s color, add in the peas and cook till thawed. Once thawed strain out fat and remove from pan.
3. Add into pan your 1Tbs of oil (or other fat), add curry powder and onion powder and cook over medium high heat for a minute while stirring.
4. Toss peas and meat with flour, then add to pan. Stir and cook for about two minutes before adding tomato sauce and broth.
5. Keep stirring and allow to thicken, it should have a thickish consistency and will take about 10-15 minutes to get there. Once you’re happy with it add in your yogurt and stir to combine.
6. Taste, and season if needed.
7. Pour filling into casserole dish, top with mashed potatoes taking care to spread it to edges to create a “seal”, sprinkle with paprika.
8. Top Rack of oven should be moved up so it’s closer to the broiler. Broil till the top of your dish becomes golden brown and delicious! (The sauce should bubble up a little as well.)
9. Enjoy!!! I hope this helps with any curry cravings you have, and that you find it as satisfyingly delicious as I do! <3
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