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Here's a quintessential winter comfort food but with a special twist: curried shepherd’s pie. Inspired by classic British classic, this takes the comforting combination of meat and mashed potatoes, and brings in Southeast Asian flavor for some extra oomph.
For this shepherd's pie, we stick to the usual ingredients of ground beef sauteéd with onions, carrots, and peas, but modernize this recipe with a non-traditional, bold curry paste, in this case Homiah's rendang or red curry. Not sure whether to go with rendang or red curry? Choose rendang if you prefer a stronger, bolder flavor and red curry for a lighter, brighter version. While the recipe calls for 200g of paste, you can also choose to reduce the amount of paste to 100g based on your preferences.
We recommend making this curried shepherd’s pie over the weekend so you’ll have something hearty to last the week. The flavor of this dish will develop and deepen with the days and will be sure to strike nostalgia whatever the occasion, whether you're serving a holiday dinner party or sneaking a cold slice from the fridge for a midnight snack.
- Recipe by Deborah Lee
INGREDIENTS
For the curried beef layer:
For the mashed potato layer:
METHOD