This is my adaptation on Shepherd’s pie. I know it doesn’t have some of the key ingredients for a traditional Shepherd’s pie, but, it’s nice once in a while to make an interesting variation on an old recipe.
In most Shepherd’s pie recipes the potatoes are skinned and boiled. I choose to bake them in the skin, i think it gives the puree better taste and it feels less mushy. You can add even more vegetables to this recipe, celery and carrots will work great.
2 big white potatoes
1 sweet potato
500 gram grounded beef
1 cup peas
1½ tablespoons red curry paste
2 tablespoons vegetable oil
Heat the oven to 200 C. cover the baking tray with foil and place the potatoes and sweet potato. bake until soft on the inside (about an hour).
In a pan add the oil and the onions, stir until soften and lightly brown. add the ground beef and mix until the beef crumbles and changes color. Add the curry paste and stir, let cook for 10 min. Add the peas.
Peal the potatoes and sweet potato, crush and mix to make a smooth puree.
Reduce the oven heat to 175 c. In a baking pan, layer the beef and cover with the puree. Place in the oven and bake for 30 min. Turn on the broiler and bake for 10 min. or until lightly brown on the outside.
Take out of the oven and let it rest for 15 min. (this dish actually tastes even better after a few hours in the refrigerator).Asaf