Indian Spiced Shepherd’s Pie
about 1 hr
About this Recipe
By: Morgana Jane
Sheperd’s Pie meets Tourtiere, meets the warm and enticing seasoning of the East… That’s this pie!
If you are a fan of Sheperd’s Pie or Tourtiere – you will simply love this adaptation! It is absolutely delicious, with subtle flavors and aromas… And the turmeric mashed potatoes? I can’t even!
Pop one in the oven and the fam will be waiting at the table long before dinner is ready!
1 lb lean ground beef
1 c baby spinach
2 carrots, diced
1 onion. diced
1 c cabbage. diced
1 c cherry tomatoes, quartered
½ tsp salt
10 cracks black pepper
1 tsp ginger
1 tsp garlic granules
2 tsp garam masala
1 tsp coriander
½ tsp cumin
¼ tsp cinnamon
Butter to saute
Whipped Potato Topping
5 potatoes, peeled and cubed
1 tsp turmeric
½ tsp salt
1 tsp garlic granules
Butter & cream (be very generous with the butter – you’re creating heaven)
Heaven in a Pan!
This amazing pie couldn’t be better if it was made of chocolate! It is pure comfort and promises to please every palate. If you were planning to prepare a Tourtiere for the holidays, give this a try instead. I was going to prepare a Tourtiere, but this recipe made me rethink that choice!
Make a double recipe because there won’t be leftovers and you will want more!
Step by Step Instructions
Place the potatoes in a medium sized pot, cover with water, add a bit of salt, and boil until they fall apart when poked with a fork. Then drain well.
Melt a bit of butter over medium high heat in a cast iron pan. Add the onions and sauté until translucent, then add the cabbage and carrots and sauté 5 minutes more.
Add the beef, breaking it into little bits, along with the salt, pepper, ginger, garlic, garam masala, coriander, cumin, and cinnamon, and sauté until the beef is cooked.
Set the oven to 400° and use a pastry brush to grease a 9 x 9 oven proof dish with a bit of olive oil – set aside.
When the beef is cooked through, place a large spoon under one side of the pan and push the beef mixture to the top of the pan and let the excess fat drain to the lower side.
While the beef is draining whip the potatoes. Once drained, add a generous amount of butter and cream to the potato pot along with the salt, pepper, garlic and turmeric. Use an electric mixer to whip the potatoes to a fluffy and creamy texture (but not so creamy that it does not hold its form – you’re going for more butter than cream here). Set aside.
When the beef has drained use a soup spoon to scoop the excess fat from the pan then settle the beef mixture over the pan and mix in the spinach. Scoop the beef mixture into the baking dish and use the spoon to level the top, then add the whipped potatoes to the top and use a large spoon or spatula to press the potatoes evenly to the edges of the pan.
Place the baking dish on a baking sheet and pop it into the oven for 35 minutes, until the potatoes are golden brown on the edges and peaks.
When the pie is done remove the dish to a cooling rack and let the pie rest for 5 minutes before cutting into it. Once rested, cut into 4 and serve into shallow bowls, then sit down and enjoy the delightful, warm, and enticing flavors of the amazing dinner that you have prepared!