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!
Preheat oven to 350 degrees.
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.
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.
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.
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.
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.