BritishCurried shepherd's pie

Source: cooking.nytimes.com

Ingredients

Instructions

1. Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to
   15 minutes or until the potatoes are tender when pierced with a fork.
2. As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
3. Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to
   30 minutes.
4. Meanwhile, preheat the broiler.
5. Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.
6. Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
7. Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.
8. Run the mixture under the broiler until the top is golden brown. Serve immediately.

Nutrition

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