Recipe by LAURA BELA
"Gather the family round with this quick and easy shepherd's pie recipe. The meat mixture can be made ahead and frozen. You can also substitute instant potatoes for the real thing if you're in a hurry. I especially love to use white cheddar in this recipe!"
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potatoes, peeled and chopped
onion, finely chopped
red bell pepper, finely chopped
garlic, finely chopped
1 (14 ounce) can
mild curry powder
tomatoes, coarsely chopped
1 (16 ounce) package
frozen mixed peas and carrots
shredded extra-sharp Cheddar cheese
salt and pepper to taste
My loving wife complained from the first moment she heard the word "curry" until she was finished the 3rd bowl. If i would have told her the original recipe had ketchup in it, she would have freaked out! she mentioned that the curry was making her thirsty and sleepy. i prevailed, though, and kept a cool head the entire time. by the end of the night we both had several bowls full of this delightful dish, even my cat was licking the bowl clean!! and guess what? the cat didnt complain one bit. :D i would definitely make this again, only next time i will not mention any of the ingredients. i will simply put the plate in front of her mouth and say, "EAT!"
I love shepherd's pie and was anxious to try this variation. However, this was just okay for me. I thought there was way too much of the veggies in proportion to the meat and even though I like curry, I didn't particularly care for it here. Clearly, I'm in the minority though!!
The flavor in this pie was excellent. However, the whole can of beef broth in the mixture made it difficult to thicken, even with extra cornstarch. I would also increase the potatoes to 1 1/2 or 2 lbs. if you like a lot of potatoes. But I am definitely planning on making this again with half a can of broth.
This recipe has excellent flavor and is easy to make. I agree with the other review, that the curry adds zip to recipe. I used sharp white cheddar for a good cheese flavor. It's a keeper!
YUMMY! This recipe ROCKS. Made it pretty close to the original recipe. Omitted red bell pepper (didn't have). Used a can of drained diced tomatoes in place of the fresh. Left the skins on the potatoes and mashed them with extra milk and real butter. Instead of the cornstarch and water, I added a packet of brown gravy mix to the beef broth. For the vegetables I used frozen corn, peas, carrots and aspargus. I layered the bottom of the casserole dish with potatoes then the filling with another layer of potatoes on top. Used a combination of shredded colby and cheddar cheese for the topping. Baked at 30 minutes at 375 degrees. This was delish!!!
A favourite of my family. I prefer to use fresh vegetables instead of frozen and some extra potatoes. Also I add some extra cheese to the potatoes when mashed or some sour cream for extra flavour. A little parmesan cheese added to the other cheese before browning is great too.
Super tasty! I like a lot of flavor in my food and this is very flavorful! My boyfriend really likes it, I made it a few weeks ago and then he requested I make it again when he had a friend over this past weekend. This is now the only recipe for Shepherd's pie I want to use. :)
Lord have mercy this was good! I followed the recipe, except for substituting the "package" of peas & carrots for 1 can peas/carrots and 1 can creamed corn. I topped the beef/carrot mixture with the can of creamed corn once in the casserole dish, I didn't heat together in the skillet; The creamed corn tasted like heaven mixed with the saltiness from the Soy Sauce and tang from the Worcestershire. Do try! I had a similar dish at The Shed Brewery in Stowe, VT. However, they top theirs with Cabot Sharp White Cheddar. I recommend using this if you have access to it (in the specialty cheese section @ your grocery store). I ended up using medium cheddar and it was fabulous- but will definitely splurge next time on Cabot Sharp White Cheddar!
* Percent Daily Values are based on a 2,000 calorie diet.
Zippy Shepherd's Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 282
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