cb-shepherds-pie

Bang Shepherd's Pie

Serves 4 Portions

15 Minutes Prep Time

20 Minutes Cook

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 (serves 4)

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

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!