Curried Onion 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

FRENCH ONION SHEPHERD'S PIE



French Onion Shepherd's Pie image

Easy shepherd's pie with ground beef and French onion soup that tastes great.

Provided by SandyH

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h

Yield 4

Number Of Ingredients 11

5 medium potatoes, peeled and cubed
1 cup shredded Cheddar cheese, divided
⅛ cup milk
1 green onion, chopped
1 tablespoon salted butter
1 pound ground beef
2 tablespoons all-purpose flour
¼ teaspoon ground black pepper, or more to taste
1 (10.5 ounce) can condensed French onion soup
¼ cup water
1 cup frozen peas

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
  • Mash potatoes and add 1/2 cup Cheddar cheese, milk, green onion, and butter. Stir until mixed well.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet with flour and pepper until browned and crumbly, 5 to 7 minutes. Stir in French onion soup and water.
  • Warm frozen peas in a small, microwave-safe bowl in the microwave for 1 minute. Stir peas into the beef and soup mixture.
  • Pour the meat and soup mixture into the bottom of a glass casserole dish. Spread potatoes over the top using a rubber spatula. Top with remaining Cheddar cheese and sprinkle with more pepper.
  • Bake in the preheated oven until hot and bubbly, about 20 minutes.

Nutrition Facts : Calories 638.9 calories, Carbohydrate 62.2 g, Cholesterol 111.8 mg, Fat 27.7 g, Fiber 8.3 g, Protein 36 g, SaturatedFat 13.6 g, Sodium 965.5 mg, Sugar 7.6 g

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.

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.

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