Curried Shepherd’s Pie w Smashed Potatoes
Serves 4 to 6 – prep time 20 mins – total time 1 hour
We all love this classic. But with a tad of curry powder and crispy crushed potatoes we're taking this baby next level.
- 1 large onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1lb ground beef
- 3 Tbsp. curried powder
- ¼ cup raisins (if you don’t have them it’s ok)
- 1 cup beef stock (chicken broth is fine)
- 1 Tbsp. tomato paste (3 Tbsp. of ketchup also works)
- 2lb baby potatoes (leave skins on)
- ¼ lb unsalted butter
Preheat oven to 400°F. In a large heavy bottom pan on med/high heat add a good splash of olive oil, add onion, carrot and beef. Fry until meat is browned (approx. 5/8 mins). If beef has given off too much fat then drain excess. Add tomato paste, 2 mins later add broth (or stock), rub crispy morsels from the bottom of the pan with a wooden spoon, add raisins. Reduce heat to medium, simmer until it thickens slightly (approx. 8 mins).
Meanwhile, add potatoes to a pot of heavily salted cold water. Boil until potatoes are tender (approx. 15/20 mins). Strain, lay out on cutting board and gently crush them open. Don’t mush them, just a gentle squeeze until they reveal their flesh. Then gently toss in a bowl with olive oil, salt and pepper.
Place meat mixture in an oven-roasting dish, place over potatoes, crumble over butter and bake until potatoes are golden/crispy edged (25 to 30 to mins). Crack a bottle of heavy red and serve.