A zesty twist on comfort food: Curried Cottage Pie with Sweet Potato Mash

Shepherd’s pie is a beloved British classic — easy, thrifty and downright comforting. Traditionally made with lamb, it’s technically known as cottage pie when prepared with beef, but no matter what you call it, it’s the ultimate midweek meal.

This version takes the humble classic to new heights with a flavorful twist, blending warm Indian spices, creamy coconut milk and hearty vegetables. Topped with a luscious sweet potato mash and broiled to golden perfection, it’s a fresh, exciting spin on an old favorite.

Curried Cottage Pie

Servings: 6

Ingredients

1 recipe Sweet Potato Mash

1 1/2 to 2 pounds ground beef, 85%/15% fat

1 large onion, finely chopped

2 large carrots, peeled and chopped

3 garlic cloves, minced, or more to taste

1 tablespoon fresh grated ginger or 1 teaspoon ground ginger

Olive oil, as needed

2 tablespoons curry powder

1 tablespoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons tomato paste

1 teaspoon brown sugar

1 tablespoon flour

1 (15-ounce) can full-fat coconut milk, minus 1/4 cup for potatoes

3/4 cup frozen peas

Handful fresh cilantro, roughly chopped (optional garnish)

For the Sweet Potato Mash

5 to 6 sweet potatoes, peeled and cubed

1 tablespoon butter

1/4 cup coconut milk

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Procedure

Step 1: Peel and dice your sweet potatoes, then place them in a large pot of water. Bring the water to a boil, then reduce the heat to a simmer. Cook for 10 to 15 minutes until they’re fork-tender. Drain the water, then return the sweet potatoes to the pot. While the potatoes are cooking, feel free to move on to preparing the filling, Step 3.

Step 2: Make the sweet potato mash. Add butter to the cooked sweet potatoes, then grab your trusty potato masher and get to work. Once they’re mashed, stir in 1/4 cup coconut milk, cinnamon, salt and pepper. Stir until smooth, then set aside. Preheat your oven broiler to its highest setting so it’s ready when you are.

Step 3: Brown the beef. In a 12-inch cast iron skillet or any oven-safe skillet, heat over medium-high. Add the ground beef and break it into crumbles as it cooks, about 7 minutes.

Step 4: Cook the veggies. Add onion, carrots, garlic and ginger to the beef. If the skillet looks a little dry, drizzle in a bit of oil. Season the mix with curry powder, cumin, salt and black pepper. Stir and cook for 8 to 10 minutes until the vegetables start to soften and the whole thing smells amazing.

Step 5: Build the curry base. Stir in the tomato paste and flour, making sure both are fully incorporated. Then pour in coconut milk — minus 1/4 cup for sweet potatoes — and add the peas. Stir and bring everything to a gentle boil. Reduce to a simmer and let it bubble away for 10 to 12 minutes, stirring occasionally. Once the mixture has thickened, remove it from the heat.

Step 6: Add the sweet potato topping. Spoon the mashed sweet potatoes over the curry in the skillet, spreading it evenly. For a little flair, run a fork over the top to create ridges.

Step 7: Broil to perfection. Slide the skillet under the broiler and let the top turn golden and lightly crisp, about 8 minutes.

Garnish with a sprinkling of fresh cilantro, serve it up and watch everyone swoon over this delicious twist on comfort food. Enjoy!