Curried Shepherd's Pie

Servings:

Prep Time: 10

Cook Time: 50

Total Time: 1

Course: Main Course

Cuisine: American

For this Curried Shepherd's Pie, the meat is mixed with spices, peas, carrots, and onions, then topped with fluffy, mashed potatoes!

2 lbs russet potatoes, peeled and cut into 2-inch pieces
½ cup milk
3 Tbsp. butter
2 tsp salt, divided
2 Tbsp. olive oil
14 oz. mirepoix, mixture of onions, carrots, celery, finely chopped – about 2 cups
1 lb. ground turkey
1 ½ cups carrots, peeled and sliced
2 tsp ginger
2 tsp salt
2 tsp curry
1 tsp gram masala
½ tsp cinnamon
½ tsp tumeric
2 cups peas, thawed, you can use frozen

Preheat oven to 350 degrees.
Place peeled and chopped potatoes in a large pot of boiling water. Bring to a boil over high heat for 10 minutes. Drain and return to pot.
Mash the potatoes with butter, milk, and 1 tsp. salt.
Heat oil in a large baking dish over medium-high heat. Add the ground turkey and cook, breaking apart with a wooden spoon, for 4-5 minutes. Stir in the mirepoix (carrots, celery, onions) along with the ginger, 1 tsp. of the salt, curry, gram masala, turmeric, and 3/4 cup water.
Cover and cook over medium heat, stirring once or twice, for about 6-7 minutes, adding more water if necessary. Uncover and stir in the peas. Cook for 2 minutes, then remove from heat.
Spread mashed potatoes over turkey mixture in a baking dish, and sprinkle with gram masala on top, if desired. Bake, uncovered, at 350 degrees for 20-25 minutes.

Reposted from November 2014.