Curried Shepherd’s Pie

Shepherd's Pie

Shepherd’s Pie is a staple around here in the colder months, when we eat a lot of one-dish meals. The other night we were feeling lazy and wanting comfort food, but we were low on fresh vegetables. There was a package of ground lamb in the freezer, along with a bag of mixed frozen vegetables, so I thought, why not make a slightly spicier version of the lamb mixture to offset the fact that frozen veg are usually blander and mushier? TheHusband agreed that it sounded like a worthwhile experiment, so we went to work. He made mashed potatoes while I put the curried lamb together.

For curried lamb:

1 lb. ground lamb
3 Tbsp. canola oil
3 cloves garlic, minced
2 Tbsp. fresh ginger, minced
1 serrano chile, seeded and chopped finely
1/2 medium onion, chopped
1 Tbsp cumin seeds
5 whole cloves or 1/4 tsp ground cloves
1/2 stick cinnamon
2-3 plum tomatoes, peeled and chopped
1/2 tsp turmeric
2 tsp garam masala
3 Tbsp flour
2 cups chopped vegetables (carrots, mushrooms, sweet peppers, zucchini, etc.) or 1 bag frozen
1 tsp salt
3/4 cup grated cheese (cheddar, manchego, whatever)

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