Curried Shepherd's Pie

This shepherds pie has a delicious twist – curry! It adds a whole new dimension of flavour to a plain old classic. This is a great dinner if you’re feeding a large group of people, or want to pop it in the freezer for leftovers later on. I use white potatoes for the topping, but sweet potatoes would be delicious too!

Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings 6 people
Author Ashley


  • 8-9 medium potatoes chopped
  • 1 tbsp butter
  • 1/4 cup milk
  • 1 cup old cheddar cheese grated
  • 1 1/2 lbs ground beef
  • 1 large onion finely diced
  • 1-2 cloves garlic minced
  • 1 red bell pepper finely diced
  • 2 1/2 cups beef broth
  • 2 tbsp ketchup
  • 1 tbsp low-sodium GF soy sauce
  • 1 tbsp GF Worcestershire sauce
  • 2 tsp yellow curry powder
  • 1 tbsp cornstarch
  • 2 tomatoes diced
  • 3 medium carrots thinly sliced
  • 1 cup frozen corn
  • salt and pepper to taste


  1. Preheat oven to 350 degrees.

  2. Peel and dice the potatoes and place in a large pot with boiling water. Place on high and boil until tender, about 15-20 minutes. Drain the potatoes and return to the pot. Add the milk and butter and mash until they are nice and smooth. Mix in the cheddar cheese.

  3. Heat a large skillet (medium heat). Cook the ground beef. Once browned, drain and set aside on a plate. In the same skillet, add 2 tablespoons of olive oil, and add the onion, carrots, red pepper and garlic, season with salt and pepper. Sauté for 5 minutes until softened, then add the ground beef, beef broth, ketchup, soy sauce, Worcestershire sauce and the curry powder. Bring the mix to a simmer and let it cook for 3-4 minutes.

  4. Mix the cornstarch with some water to form a paste, and slowly add to the skillet. Add the tomatoes and corn, and cook until it’s thickened and a gravy is formed.

  5. Remove the meat mixture from the skillet and place in a large 9x13 casserole dish. Spoon the mashed potatoes over the meat mixture and spread evenly.

  6. Bake at 350 degrees for 15-20 minutes, then turn the oven to broil. Keeping a constant eye on the casserole, broil for 3-4 minutes, until the potatoes are lightly browned and crispy on the top.