Cook: Japanese Curry Shepherd's Pie

Shepherd’s Pie is delicious as is, but this winter, I got to thinking… what if I made a Japanese curry version?! My Japanese Curry Pot Pies have been a huge hit, so I wanted to see what else I could incorporate into the flavor profile. Regular Shepherd’s Pie fits the profile for adding in some Japanese curry. You can make this recipe with ground beef or lamb (the traditional style) or you can substitute with ground turkey like I did in the recipe below. It’d also be great with a meat alternative like Impossible Foods. I hope you love this recipe as much I do, it’s great for holiday meals and potlucks.

If you’re wondering about which curry to buy, you can always rely on S&B’s Golden Curry brand. I like these because they are more basic and you can really tailor the taste to your liking by adding in additional spices and ingredients like a grated apple, honey, ketchup, soy sauce, and even some chocolate. Or, if you’re feeling extra ambitious, check out my link to the curry pot pies to make your own roux from scratch!

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Serves: 4-6

Prep Time: 30 minutes Total Time: 1 hour

Pie Filling Ingredients:

• Olive oil

• 1 medium yellow onion (diced)

• 2 medium carrots (peeled and diced)

• 2-3 garlic cloves

• 1 tsp ginger (freshly grated or ginger in a jar)

• 1lb ground turkey (you can also use beef, lamb or other plant based alternatives)

• 2 cups chicken or veggie broth

• 1/2 pack of Japanese curry roux

• 1/2 cup frozen peas

• 1 small can of corn

• Kosher salt and pepper to taste

• 1 tsp soy sauce (optional - taste and see if your filling needs any, this is depending upon the type of curry brand you choose)

Mashed Potato Topping Ingredients:

• 4 medium potatoes (washed, peeled, and cut into large cubes)

• 1/2 cup of milk or cream

• 3 tbsp unsalted butter

• One egg yolk

• Kosher salt and pepper to taste

• Scallions (optional for garnish)

• Togarashi (optional for garnish)

Directions:

• Boil quartered and peeled potatoes for 12-15 minutes. You should be able to easily poke them with a fork, that’s when they are ready.

• Add in milk, butter, salt, and pepper to taste. Mash with a potato masher until creamy.

• Separate the yolk from a large egg and mix into your mashed potatoes. Taste one more time to ensure seasoning is to your liking.

• Pre-heat your oven to 400° F.

• In a large sauce pan add olive oil and sauté onions garlic, ginger, and carrots until soft (about 5-7 minutes) on med-high heat. Sprinkle with a tsp of kosher salt and some pepper. (See video for step by step tutorial)

• Once your veggies are soft, add in your protein and cook all the way through. If you’re using a fattier protein, skim some of the fat and oil out.

• Once the protein has cooked, add in your broth. Bring to a low boil and then add in the 1/2 curry mixture. Stir well until everything is blended. Taste test to adjust your flavoring if necessary. Simmer for 10-15 minutes to thicken.

• Add in the frozen peas and canned corn.

• In a 9x9 glass baking dish, evenly spread the filling into the dish. Scoop the mashed potatoes in an even layer on top of the filling. You can use your fork to create peaks (see picture).

• Bake for 30 minutes until the potatoes begin to brown on the top. Top with scallions and spicy togarashi seasoning if you like some heat!

You can use a fork to create texture and some peaks with your mashed potatoes.