Curried Shepherd’s Pie Recipe (2024)

Instead of stirring peas into the mashed potatoes, I put them as a layer above the meat and then put the potatoes on top of them. Beautiful looking and delicious!

Very tasty once I doubled the amount of spices in the ground beef.

This was great. I used more curry, turmeric and cumin than suggested and added some grated sharp cheddar cheese to the top.

I find myself beginning to resent recipes that call for "imported tomatoes". Aside from the fact that they don't specify a provenance (Timbuktu, anyone?) I can't imagine that in a recipe such as this (or any other, really) domestic tomatoes wouldn't serve as well.

I have made this cottage pie twice but it was better the second time with these modifications: a) used a mix of ground beef, ground veal, sage sausage, b) reduced and thickened meat sauce by simmering longer and adding 1 T tomato paste, c) adding whisked egg to potatoes, d) topped casserole with dabs of butter and 1-2 T grated parmesan, e) baked 25 mins at 375 until top lightly golden and casserole piping hot. Much more enthusiastic reception second time around.

I made this with Pierre Franey's Pureéd Cauliflower (http://cooking.nytimes.com/recipes/1445-pureed-cauliflower) in place of the mashed potatoes. It tasted comfortably olde timey. Great winter dish. I wimped out and used 1 tablespoon of curry but might up it to one and a half next time.

Very nice flavor with the spices and tomatoes. However, next time I think I'll cook 3 T of flour in with the onions and garlic before I add the ground beef and broth for some thickening. And perhaps cook in an egg yolk with the potato topping. But we will make this again. In my supermarket 2 pounds of Russet potatoes was 3 potatoes. Go with the weight--the proportions between meat underneath and potatoes on top was just right.

Very tasty. The spices, in spite of the quantities, were not at all intrusive -- in fact I might add more hot curry. The peas in the mash were a great addition for color, taste and texture. Will do this with all future shepherd's and cottage pies. For two a half recipe made two pies -- one to eat with leftover lunch portion and one to freeze.

Double the spices regardless of your heat tolerance. It's far too bland when made with the posted amount. Turmeric makes a nice addition. A few pinches of paprika on top presents nicely.

Re the flour add; instead, try just letting the beef/tomato mixture simmer a while longer to reduce and thicken. This intensifies the flavor of the jus the preparation results in.

As written, everything is hot when you put it in the casserole so you just want a bit of color on the top. You can dot with butter, or brush with melted butter (my preference) and pop it in a very hot oven ~400 for 10 minutes or so until the top is to your liking. Hope this helps.

I made this with half the beef, a carrot, a celery stalk and garam masala in place of the spices. Used pureed rutabaga to top. It was delicious!

The original Shepherd's (leftover roast lamb) and Cottage (leftover roast beef) pie calls for the addition of HP or A1 sauce instead of the curry flavor. Taste it as you add until you have the flavor you like. Not like curry at all, so it should satisfy the curry hater in your house.

This was so tasty! I did the meat in my cast iron skillet and once the potatoes were ready I simply added them atop the meat and into the oven it went, which saved a dish. Will definitely be making this again. I shared some with a neighbor and he said “holy traditional English dinner Batman”

That would just be a regular Shepard's pie. Look up any recipe.

Like others said, double the spices. Personally I would also make more mashed potatoes next time but I love potatoes. Was very tasty and I made the leftovers into empanadas.

This was a really fantastic, cozy, cold-weather meal. You definitely have to double the spices though, do not be scared! I made them in individual crocks (like the ones for French Onion Soup) and it made for a lovely presentation. Will be adding this to the normal rotation, as it was easy, very tasty, and relatively healthy! (I used a half/half ratio of potato boiling water and oat milk instead of milk, cut down on the butter, and skipped the sugar)

I didn’t love this recipe although my family thought it was good. I put it in a 9x13 pan. I added an egg to potatoes which I would leave out if I make it again. I would double or triple the mashed potatoes as we like more than just a thin layer. I doubled the spices and also added about 1/4 teaspoons of tumeric It still could have had more flavor. I added a carrot and celery which was good. Also added a tablespoon of tomato paste and some flour to thicken.

Double the spices

Doubled the spices and it still could have used more. 2 lb of mince can handle a lot of seasoning. Used a full can of crushed tomatoes, added some tomato paste per other suggestions. Needed a long simmer to reduce the liquid. Added a layer of carrots and peas under the mashed potato, should have added them to the beef as it finished cooking.

I always cook the recipe to the letter the first time, and this one was a big hit! My husband’s favorite dish is cottage pie, and he really loved this version! I think next time I may add a little more spice, but it does have a lovely flavor and I like the peas in the mash. He has requested that I add this dish to our frequent rotation.

I'm sure this has been said below, but this recipe should actually be called cottage pie - Shepard's pie is traditionally made with lamb - looks delicious and will try the sliced version :)

Great recipe, but here in the UK _shepherds_ pie is made from lamb (shepherds keep sheep). The same but made with beef is inexplicably called 'cottage pie'.

1 1/2 T garam masala2 tsp cumin and coriander

Overall really good, could be a little better. Perfect to use up leftover mashed potatoes, alternated blobs of potato with mashed butternut squash. I did increase the spices but still needed a little something. Next time I'll add a little tomato paste for depth of flavor and cook the meat mixture longer, it was a little watery.

I really enjoyed this and think it's an excellent basic recipe. I also think there are a ton of edits that could be made to this. There was too much liquid, and I had to drain it a bit. The spices are too mild, even for the most delicate palate. This makes about 10 servings. Plan to do some garlic/tomato/onion sauce to top it with, so we'll see.

Made this tonight. After reading all the notes, added some carrot and celery with the onion, doubled the spices, and added tomato paste with the beef. Also mixed the peas in with the meat because it sounded better. This was incredible! The entire family went for seconds including my 7 year old. And even with the seconds we have enough leftovers for another dinner Will be adding to our saved recipes for sure!

Winner

I used only one pound of beef, about double the amount of onion, and more spices. Delicious.

I’ve made this recipe a few times and it’s always a huge hit! I do basically double the amount spices as some other commenters mentioned. Overall very delicious