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Spiced-Up Shepherd's Pie with Curried Cauliflower

Traditional shepherd's pie gets a bold makeover with curry-spiced cauliflower topping instead of potatoes, creating an exciting fusion comfort food.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British, Indian Fusion
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Meat Filling
  • 1.5 pounds ground beef or lamb
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp olive oil
Cauliflower Topping
  • 1 large head cauliflower cut into florets
  • 3 tbsp butter
  • 0.25 cup heavy cream
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 0.5 tsp garam masala
  • 0.25 tsp cayenne pepper optional

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Large pot
  • Potato masher

Method
 

  1. Preheat oven to 400°F (200°C). Boil cauliflower florets in salted water for 12-15 minutes until very tender.
  2. Brown ground meat in olive oil over medium-high heat for 6-8 minutes, breaking it up. Remove and set aside.
  3. Sauté diced onion in remaining fat for 5 minutes, add garlic for 1 minute until fragrant.
  4. Add carrots, cook 5 minutes. Stir in tomato paste for 1 minute.
  5. Return meat to pan with 1 tbsp curry powder, 1/2 tsp each turmeric and cumin. Season with salt and pepper.
  6. Add broth and Worcestershire sauce. Simmer 15 minutes until thickened, adding peas in last 5 minutes.
  7. Transfer meat mixture to greased 9x13 inch baking dish.
  8. Mash drained cauliflower with butter, remaining spices, and cream until smooth. Season well.
  9. Spread curried cauliflower over meat, creating peaks with fork for crispy edges.
  10. Bake 25-30 minutes until golden. Broil last 3-4 minutes for extra crispiness.
  11. Rest 10 minutes before serving to allow filling to set.

Notes

For best flavor, make a day ahead and refrigerate before baking. Can be frozen for up to 3 months. Substitute lentils for meat to make vegetarian.