Serves 4
15 Minutes Prep Time
20 Minutes Cook
229 Calories
Shepherd’s Pie is a cherished comfort food with roots in Britain, born from resourceful home cooking in the British Isles. Curry, on the other hand, has its origins in South Asia, shaped over millennia through rich spice traditions and evolving culinary techniques.
In this recipe, we bring these two worlds together in one pan. Creamy, golden potatoes meet fragrant, spice-rich curry filling — a fusion that celebrates both heritage and flavour, and proves that innovation often tastes best when traditions collide.
Ingredients
Curry Base
- Onion, garlic and ginger mix – 15g
- Classic Bangla spice – 20g
- Carrots - 4 large
- Peas - ½ cup
- Mushrooms - 150g
For Mash
- 4-5 medium potatoes
- 4 tbsp butter (50 g)
- ½ cup grated cheddar
- ½ cup grated parmesan
- ¼ cup milk/alternative
- Salt & Pepper to taste
- Handful of parsely to garnish
Nutrition Facts
Serving Size: 1 serving (100g)
Calories per serving: 229
Sugar: 9g
Fat: 29g
Carbs: 17g
Protein: 29g
Recipe
Step 1
Prepare the Base
Soak the onion, garlic and ginger. Mix it in 100ml tepid water for 5 min.
Gently fry with a flavourless oil on a low heat until soft, golden and aromatic.
Step 2
Spice it! To make Curry Sauce
Mix Classic Bangla spices with 50ml water to make a runny paste. Pour into the pan with the heated onion base and continue heating gently. Wait until the spicy mixture releases its oils.
Add the chopped carrots first and cook for a few minutes. Then add mushrooms and peas.
Cook on gentle heat until the oil separates again.
Step 3
Whizz up mash and combine!
Boil the potatoes until soft then mash them into a creamy consistency.
Add parmesan, milk, and butter. Add salt and pepper to taste. Top your curried veggies with mash, top it with cheddar and grill it until the top turns golden!