Curried Carrot Recipe Recipe For Shepherds Pie

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CURRIED SHEPHERD'S PIE



Curried Shepherd's Pie image

This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals. Here, the ground beef base is laced with curry powder, cumin and coriander then topped with a pile of fluffy, mashed potatoes dotted with green peas.

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, casseroles, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

6 Russet potatoes, about 2 pounds, peeled and cut into 1 1/2-inch cubes
Salt to taste, if desired
1 tablespoon peanut, vegetable or corn oil
3/4 cup finely chopped onions
1 tablespoon finely minced garlic
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds ground lean beef
Freshly ground pepper to taste
1 cup crushed, canned imported tomatoes
1/2 cup fresh or canned chicken broth
1 teaspoon sugar
2 cups cooked fresh or frozen green peas
1/2 cup hot milk
3 tablespoons butter

Steps:

  • Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.
  • As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
  • Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.
  • Meanwhile, preheat the broiler.
  • Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.
  • Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
  • Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.
  • Run the mixture under the broiler until the top is golden brown. Serve immediately.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams

MY MOTHER'S SHEPHERD'S PIE



My Mother's Shepherd's Pie image

Geoffrey Zakarian ate this dish often as a kid, but he didn't know it as shepherd's pie, just as a tasty use of leftovers. "My mom, Viola, served it whenever there was extra meat," he says. "It's the best comfort food." The recipe is easy to adjust based on what you have: You can substitute ground beef or turkey for the lamb or swap the potato for cauliflower or turnip purée.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 24

3 pounds russet potatoes
Kosher salt
3/4 cup milk
1/2 cup sour cream
6 tablespoons unsalted butter, melted
2 large egg yolks
Freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup pearl onions (fresh or frozen), peeled
2 tablespoons canola oil
1/2 yellow onion, diced
2 sprigs fresh rosemary, minced
2 pounds ground lamb
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 1/2 tablespoons all-purpose flour
1 tablespoon sherry vinegar
1 cup chicken stock
1 cup frozen peas and carrots
1/2 cup fresh parsley, chopped
3 tablespoons unsalted butter, melted
1/4 cup grated Parmesan cheese
Chopped fresh parsley, for garnish

Steps:

  • For the potatoes: Peel and cube the potatoes into a 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
  • For the filling: Preheat the oven to 375˚ F. In a medium sauté pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
  • In a large shallow ovenproof braising pan, heat the canola oil over medium-high heat. Add the diced onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Cook, stirring, until the lamb is cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Spoon off any excess fat. Season with salt and pepper and stir in the parsley.
  • Top the lamb mixture with an even layer of the potatoes. For the topping: Drizzle the potatoes with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the potatoes are lightly browned, about 40 minutes. Garnish with additional parsley.

TRADITIONAL SHEPHERD'S PIE



Traditional Shepherd's Pie image

This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.

Provided by NicoleMcmom

Time 1h25m

Yield 8

Number Of Ingredients 22

3 pounds Yukon Gold potatoes
1 tablespoon kosher salt
¼ cup milk
3 tablespoons salted butter, divided
1 cup shredded white Cheddar cheese
¼ cup sour cream
1 large egg yolk
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 pound ground lamb
1 pound ground beef sirloin
3 tablespoons all-purpose flour
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 cup beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup frozen green peas
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
  • Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
  • Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
  • Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
  • Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g

VEGETARIAN SHEPHERD'S PIE II



Vegetarian Shepherd's Pie II image

This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes.

Provided by souliere

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h15m

Yield 8

Number Of Ingredients 11

2 cups vegetable broth, divided
1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
½ cup dry lentils
¼ cup pearl barley
1 large carrot, diced
½ onion, finely chopped
½ cup walnuts, coarsely chopped
3 potatoes, chopped
1 teaspoon all-purpose flour
½ teaspoon water
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
  • Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
  • Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
  • Bake in preheated oven until lightly browned on top, about 30 minutes.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 29.8 g, Fat 5.2 g, Fiber 5.5 g, Protein 6.2 g, SaturatedFat 0.5 g, Sodium 147.1 mg, Sugar 2.8 g

CURRIED SHEPHERD'S PIE



Curried Shepherd's Pie image

A wonderfully spiced lamb, pea, and potato casserole that's not only quick to make but is very filling!

Provided by Danica Paz

Categories     Curries

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

6 potatoes, large and mashed with butter
2 cups tiny peas, defrosted
1 tablespoon oil
2 tablespoons garlic, chopped
3/4 cup onion, chopped
1 tablespoon curry powder (or to taste)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 lbs ground lamb
1/3 cup ketchup
3/4 cup chicken broth
1 teaspoon sugar

Steps:

  • Mash the potatoes with butter and milk. Season with salt & pepper.
  • Brown the meat in a large skillet, and put in colander to drain.
  • Heat the oil in a skillet and add the onions and garlic. Cook, stirring occasionally until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
  • Add the meat, salt, pepper, the ketchup, broth and sugar. Cook, stirring occasionally, about 20 minutes.
  • Put mixture into a baking dish and top with the defrosted frozen peas, then the mashed potato mixture. Smooth over the top. Dot with a tablespoon of butter. Run the mixture under the broiler until it is golden brown.

CURRIED SWEET POTATO SHEPHERD'S PIE



Curried Sweet Potato Shepherd's Pie image

I found this in this months Good Housekeeping magazine. Absolutely amazing twist on Shepherd's Pie. This makes 2, so I like to freeze one for another night.

Provided by StrikingEyes00

Categories     Curries

Time 1h15m

Yield 2 casseroles, 12 serving(s)

Number Of Ingredients 14

5 sweet potatoes (12 oz each)
2 tablespoons vegetable oil
2 lbs ground turkey
salt
1/3 cup flour (I use whole wheat)
1 tablespoon curry powder
1 3/4 cups chicken broth or 1 3/4 cups vegetable broth
1 1/2 lbs carrots, peeled and chopped
1 1/2 lbs parsnips, peeled and chopped
1 medium onion, chopped
1 tablespoon grated peeled fresh ginger
1 (10 ounce) package frozen peas
1 cup reduced-fat milk, warmed
2 tablespoons butter

Steps:

  • Pierce potatoes all over with fork. Cook in microwave on High 15-17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.
  • Meanwhile, in 12-inch skillet, heat 1 Tbls oil on medium-high heat until hot. Add turkey, sprinkle with salt and cook 5-6 minutes or until no longer pink.
  • Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring.
  • Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2 1/2 to 3 quart glass or ceramic baking dishes and spread evenly.
  • Preheat oven to 375°F Wipe skillet dry. To same skillet, add remaining 1 Tbls oil and heat on medium until hot. Add carrots, parsnips, and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally.
  • Stir in ginger, frozen peas, and 1/2 tsp salt. Di vide vegetable mixture between cassweroles, spreading evenly over turkey mixture.
  • When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter, and 1 tsp salt; mash until well blended. Spread potatoes over vegetables.
  • Bake one shephard's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing.
  • To prepare casserole for another night, take out of freezer 24 hours before baking and bake at 375F for 35 to 40 minutes or until internal temp reads 160°F.

Nutrition Facts : Calories 313.9, Fat 11.1, SaturatedFat 3.5, Cholesterol 58.9, Sodium 280.1, Carbohydrate 34.8, Fiber 7.5, Sugar 10.4, Protein 20.1

CURRIED CHICKEN SHEPHERD'S PIE



Curried Chicken Shepherd's Pie image

Use leftover mashed potatoes to crown this comforting casserole. The creamy chicken-and-veggie mixture is mildly seasoned with curry to please almost any palate. -Lori Lockrey, Scarborough, Ontario

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

1 large onion, chopped
2 celery ribs, chopped
3 tablespoons butter, divided
1 cup frozen peas and carrots
3 tablespoons all-purpose flour
1 teaspoon curry powder
1-1/2 cups reduced-sodium chicken broth
1/2 cup 2% milk
2 cups cubed cooked chicken
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups mashed potatoes (with added milk and butter)
1/4 teaspoon paprika

Steps:

  • In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer., Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper., Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 410 calories, Fat 19g fat (9g saturated fat), Cholesterol 99mg cholesterol, Sodium 1025mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.

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From recipes.sparkpeople.com


SHEPHERD'S PIE - COOKING CLASSY
Reduce heat to low and let simmer until reduced by about 2/3 (and alcohol scent has cooked off), about 8 - 10 minutes. Add remaining greens: Stir in peas and parsley and heat through, about 1 minute. Season filling with salt and pepper to taste. Assemble shepard's pie: Spread beef filling into an even layer.
From cookingclassy.com


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