You’ll never want to go back to regular shepherd’s pie after trying this curried version with delightful Indian and Sri Lankan flavors! Meaty, savory, satisfying comfort food doesn’t come any better than a good ol’ shepherd’s pie. I too love a good shepherd’s pie, but this Curried Shepherd’s Pie…. is just unfair! It ratchets up the flavor, and it’s my absolute favorite way to make (and eat) shepherd’s pie. Growing up in New Zealand, lamb was pretty common, so we loved finding new ways to cook lamb. A classic shepherd’s pie was always a favorite. But also being South Asian, I of course had to put my own spin on this classic.
Why I love this recipe
Bored of the classic version? Try this shepherd’s pie recipe, and you’ll never go back! There’s SO MUCH flavor with all the spices in the lamb filling. Instead of a regular cheesy potato topping, this shepherd’s pie is topped with a super delicious mashed potato masala topping. It’s the perfect comfort food for anyone who loves spices and South Asian food. Easy to make, with results that will please and impress everyone. Great to make for a crowd!
If you love lamb curry, and aloo masala, then you have no option but to try this recipe! 🙂 It takes the same amount of time to make this curried shepherd’s pie as it does the classic version, and tastes so much better (in my opinion of course, but I’m pretty sure you will feel the same!).
Ingredients for Curried Shepherd’s Pie
For the lamb filling
Onion – finely chopped. Red or yellow onions. Carrots – finely chopped. Adds some earthy sweetness. Garlic and ginger – for flavor. Curry leaves – fresh or dried. Optional, but this will certainly make the pie taste heaps better. Spices – A mix of chili powder, turmeric, and garam masala. A good curry powder (such as my Sri Lankan curry powder or madras curry powder). This is a crucial ingredient, so make sure to get a good curry powder that yields robust flavors. Tomato paste – for a little acidity and also for flavor (tomato has natural MSG!). Salt and sugar – the dish will taste bland without salt of course, and the sugar also helps to round out the flavors.
For the potato masala topping (aloo masala)
Potato – I use yukon gold potatoes, but you can also use russet potatoes. Do not use waxy potatoes. Onions – finely chopped. Mustard seeds Green chili – I use long green chilis, but you can use jalapenos or serrano as well. Thai green chili (bird’s eye) might be a little too spicy for some. Curry leaves – optional, but a great addition. Turmeric Garlic and ginger Lime juice Cheese – a nod to the classic version, a little cheese will bring a lot of cheesy flavor to the potato topping. Cream or coconut milk (or just plant-based milk is OK too). Salt Cilantro (optional) Cornstarch
How to make curried shepherd’s pie
The curried lamb filling
The first step is to make the lamb filling. For the very best results, the lamb needs to simmer for about 1 hour to become tender, so definitely plan ahead for that. In a large skillet or non-stick skillet, heat 1 – 2 tsp oil. Heat over medium-high heat. When the skillet is hot, add the lamb, along with a very generous pinch of salt. Once you place the lamb on the skillet, break it apart a little and then let it be for a few minutes, until it starts to caramelize underneath. When the lamb browns at the bottom, you can start moving the ground lamb around again in the pan to cook the meat through and caramelize it a little more. When the lamb has fully browned, remove the meat from the pan and transfer to a plate. Set aside until needed. Now there will be some oil left in the pan. For the rest of the dish, you will only need about 2 tsp of the leftover oil, so you can discard the rest. In a large pot, heat the 2 tsp of leftover fat. Once heated, add onion, garlic, and ginger. Cook until the onions have softened and are translucent. Add the spices, curry powder, curry leaves, and tomato paste. Cook the tomato paste for a few minutes. Add the carrots and cook until they soften. Then add the lamb mince and mix it through. Add 1.5 – 2 cups of chicken stock and bring the mixture to a boil. Lower the heat and let the curried lamb filling simmer for about 45 – 60 minutes, uncovered. Stir regularly to make sure the lamb is not catching at the bottom of the pan. If the liquid is evaporating, you can add a little more. During the last minutes of cooking, dissolve the cornstarch with a little water and add it to the filling. This will help thicken the curried lamb filling. Cook until you get the desired consistency – a curried lamb sauce that is thick and super flavorful! To make the curried shepherd’s pie, transfer the curried lamb filling into the baking dish and top it with the mashed potato masala.
Making the mashed potato masala topping
Aloo masala is one of my absolute favorite ways to eat potatoes! A few my other favorite potato dishes include this curried potato hash, sheet pan breakfast potatoes, and potato cakes (bubble and squeak!). The traditional method of making aloo masala also involves slightly mashing the potatoes. So for this shepherd’s pie, we’ll be mashing the potatoes even more to make a smoother, spiced mashed potato. While the lamb is simmering, start making the potato masala topping. Wash and peel the potatoes, and cut them into fairly equal sized pieces. They don’t have to be very small though. I prefer cutting them into 2 inch pieces. Fill a large pot with water and add some salt to make salty water. Add the potatoes to the water and heat over medium heat. Bring the water to a boil, and then let it simmer with the lid half closed until the potatoes are fork tender. Drain the potatoes and place them in a colander and set aside. Return the empty pot back to the stove, and heat 1 tbsp of oil. Add the mustard seeds, and heat until they start popping. Add the onion, and cook it down until the onion is translucent and starts to caramelize. Next, add the jalapeno, turmeric, cumin, and the cooked potatoes. Using a potato masher, mash the potatoes and mix it in with the spices. Unlike regular shepherds pie, this curried version doesn’t require completely smooth potato topping. Some lumps are A-OK. Add the cheese, butter, and about 1/4 cup of cream or milk. Also add salt to season. Mix the cheese and milk until the cheese has melted into the potatoes. The potato masala should be thick, but spreadable. If it’s too thick, you can add a little extra milk. Squeeze a little lime juice and chopped cilantro (if using), and mix it in. The potato topping is now ready!
Bake
The curried shepherds pie is ready to bake after assembly. Once the filling is made, transfer the filling into a baking dish that is about 9 x 13 inches in size. Make sure it is oven-safe as well. Then top it with the masala mashed potato and spread it carefully over the surface of the filling. I like to place dollops all over the surface and then spread it out with a spatula or spoon. With a fork, create a rough pattern on the surface. More grooves will create a nice crusty potato surface, and I LOVE that for this curried shepherd’s pie. Preheat the oven to 350 F / 180 C and bake the curried shepherd’s pie for about 30 – 40 minutes until the top starts to brown. Once baked, remove the pie from the oven and let it rest for a few minutes before cutting into it. Slice and serve, as you like.
Tips for making curried shepherd’s pie
Make sure to cook the lamb first to get some color on the meat. This caramelization will add more flavor to the pie filling. Remove the excess fat so that the final curried shepherd’s pie isn’t as oily. Cooking the filling for an hour is recommended for best results. This develops fantastic flavor and makes the meat tender too. But if you choose to cook it faster, make sure to reduce the liquid that you add. Use a good curry powder! This is essential. Look at the ingredients in the curry powder and if it doesn’t include appropriate spices (such as coriander, cumin, cardamom, cinnamon etc.), then don’t use it. Use either yukon gold or russet potatoes. These are starchy potatoes that make for very fluffy mashed potatoes. Do not use waxy potatoes. There’s good store-bought curry powder too and that’s obviously more convenient. Try a South Asian grocery store, and look for madras curry powder or any Sri Lankan curry powder. Do not use curry powder that is Wal-Mart brand for this shepherd’s pie. This usually includes only turmeric, garlic and onion powder. This is not even remotely curry powder.
