Shepherd’s Pie With an Indian Twist – Part 2

IMG_1048 (1024x550)Shepherd’s Pie has always been one of my favourite comfort foods.  My last post was a traditional Shepherd’s Pie similar to the one that my mother made for us when we were growing up.  When I came across today’s recipe for Shepherd’s Pie, I knew that it was going to be my style of cooking.  I have used Patak’s Curry Pastes for years.  This recipe which I customized using a paste instead of a sauce in  Tikka Masala Skillet Shepherd’ Pie, is on the Patak’s blog.  The pastes have been a great shortcut for quick-to-prepare curry dinners when I haven’t had the time to prepare a curry blend from scratch.  And there is a wide variety from mild to very spicy to please all palates.

The topping is a mix of sweet and Yukon Gold potatoes, which gives the pie a velvety smooth texture and a slightly sweet taste.
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A yellow pepper (you can use any colour of sweet pepper), onion, carrots, celery and garlic are all chopped and ready to go into the skillet.    Instead of ground lamb, I prefer ground chicken.  I sautéed  and browned the ground chicken in the pan first, drained the fat and then added all the chopped vegetables stirring until they were softened.IMG_1041 (1024x378)

The coconut milk is divided into two parts:  one part that will be added to the mashed potato topping and one part to add to the filling.IMG_1044 (1024x711)I used a medium-spiced curry paste for this recipe.  The spice level can be found on the front of the jar.IMG_1042 (1024x827)The filling is ready when the vegetables have softened, the coconut milk and curry paste have been added and all the ingredients have warmed through.  Put aside while preparing the potatoes.IMG_1046 (1024x724)The potatoes have been boiled, drained and mashed.  Coconut milk, salt and pepper have been added, and all are combined for the golden topping.IMG_1045(2) (1024x766)It goes into the oven for 15-20 minutes at 400 degrees F.IMG_1047 (1024x653) Already on the serving dishes and garnished with chopped cilantro (see photo at beginning of this post).  Thumbs up by the family.  This version will be made again, and maybe I’ll try a different paste for variety.  Enjoy!

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Indian-Inspired Shepherd's Pie

Sweet Potato Topping:

  • 2 medium sweet potatoes, peeled and cut into chunks
  • 2 medium Yukon Gold potatoes, peeled and cut into chunks
  • 1/4 cup  coconut milk
  • 1/4 tsp.  each salt and freshly ground pepper

Chicken Filling:

  • 2 tsp  vegetable oil
  • 1 lb lean ground chicken (you can substitute lamb or beef, if preferred)
  • 1/4 tsp.  each salt and freshly ground pepper
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped  (substitute peas, if preferred)
  • 1 small sweet pepper, finely chopped
  • 1 clove garlic, chopped
  • 1/4 cup coconut milk
  • 4 tbsp. of Indian curry paste, your choice of spiciness
  • 2 tbsp  finely chopped fresh cilantro


  1. Preheat oven to 400°F.
  2. Chicken Filling: Heat oil in skillet over medium-high heat. Add ground chicken, stirring often, for 8 to 10 minutes or until browned; drain fat from pan.
  3. Stir in onion, carrot, celery, pepper and garlic. Cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender. Add curry paste and coconut milk,  and mix well. Simmer for 5 minutes.
  4. Sweet Potato Topping: Cook sweet potatoes and Yukon Gold potatoes in salted, boiling water  for 18 to 20 minutes or until tender. Drain and return to pot. Add coconut milk, salt and pepper; mash until smooth.
  5. Put filling into a baking dish, spoon potato topping over filling.  Bake for 15 to 20 minutes or until filling is bubbling and topping is hot and lightly golden. Garnish with cilantro.



  1. Hi Shelley: I use the Madras Curry Paste in my squash soup–yum!!!

    1. Great idea, Sheryl!

  2. Frances harris · · Reply

    Sounds very good. Different than my old style version
    A must try

    1. I love your old style version…Just time to add a new one to the repertoire !

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