Pumpkin Curry Shepherd’s Pie

  Combine the taste of curry with an English classic meal of shepherd's pie! Perfect for cozy nights!


For: 6 
  • 1-2 lb  PRE ground beef  (We prefer PRE 92% lean ground beef)
  • 1 jar  Urban Accents Pumpkin Curry 
  • 1 cup frozen peas 
  • 3 lb peeled potatoes, chopped 
  • 1 stick butter 
  • 1-2 cups milk 
  • Instructions

    10 min
    30 min
    Ready in:
    40 min
  • Heat skillet to medium high heat and add beef. Season with salt & pepper. Cook until browned and drain excess fat. Add 1 jar of pumpkin curry and peas. Stir until well combined. Set aside.
  • To make whipped potatoes, add potatoes to a pot of boiling salted water. Cook until potatoes are tender and easily crushed with tongs. Drain potatoes and add them back to the pot. Add butter and 1 cup milk. Using a hand mixer, whip potatoes until smooth. Add additional milk if needed. Season with salt and pepper.
  • Set broiler to high. Scoop meat mixture into an 8x8 baking dish. Top with whipped potatoes. Cook under broiler until the potatoes start to brown, about 5-8 minutes. Serve and enjoy!
  • Notes

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