“Bon Appetit” magazine had an issue recently about comfort foods. Which are the only foods in my home. I duly planned the meals for the week from the issue, one of which was shepherd’s pie. I make shepherd’s pie all the time, so I wasn’t planning on using a recipe, but the inspiration was there. As I was thawing the beef for said pie I dipped back into the magazine and found an article about the healthfulness of spices. Apparently spices cure everything from Alzheimer’s diseases (turmeric) to bad cholesterol (cinnamon) or at least go a fair way towards their prevention. This was my second inspiration. I am an avid fan of Indian cuisine, and just as big a follower of fusion. Thus, “Indian Shepherd’s Pie” was born, and it was a hit.
Give it a try, not only is it good, but somewhere under all that comforting, salty, starchy, fatty, tastiness, it is actually good for you!
Indian Shepherd’s Pie
2 lbs Ground Beef or Lamb
1 bag Frozen Peas
1 onion (diced)
2 cloves Garlic (minced)
4 regular size Potatoes
2 teaspoons each of the following spices (Feel free to tinker)
Ginger (Or use fresh ginger about 1 inch diced fine)
Salt and Pepper to taste
Boil and mash potatoes and add butter, salt, pepper, and any other spices you fancy to taste. (Maybe try a little curry!) Set aside.
Heat a little oil in a large saucepan over medium heat and saute onions and garlic (and ginger if use fresh) till onions are translucent. Add All spices and stir one minute. Add beef and brown. Add frozen peas and heat till defrosted. Add salt and pepper to taste. Add 2 tablespoons flour and stir to coat. Deglaze pan, scraping bottom, with about 1/2 cup water and cook stirring till thickened gravy coats meat mixture. Set Aside.
Preheat oven to 400° F. Put the meat mixture in a 9×15 pan and smooth out top. Top meat mixture with potatoes and rough up top with fork. Put in oven and bake till top is golden brown with nice crispy bits. Remove from oven and let rest 10 minutes before serving.