Curried Shepherd's Pie

We have taken one of the original Shepherd’s Pie recipes from Create, Savour, Enjoy (our first cookbook) and added some curry ingredients to spice it up a bit for Winter.


2 cups mashed cauliflower (cook 1/2 head cauliflower until soft, remove all water with paper towel, and place in blender with 1/2 cup cream cheese)

1 tsp olive oil

500 gm lean minced beef

1 onion (diced)

2 cloves garlic

1 carrot (grated)

1 zucchini (grated)

2 tbsp Worcestershire sauce

2 tbsp tomato paste

1 can chopped tomatoes

1 tbsp water

1 tsp cornflour

salt and pepper to taste

Curry ingredients:

2 tsp garam masala

2 tsp turmeric

1 tsp ground cumin

1 tsp chilli powder/flakes

1 tsp minced ginger


Heat oil in saucepan and add onion, cooking for 5 min or until soft. Add the mince beef and garlic, cooking until the mince is brown, stirring continuously. Add salt, pepper, canned tomatoes, Worcestershire sauce, tomato paste and all curry ingredients, cook for 1 min, stirring continuously. Add the grated carrot and zucchini, and simmer for 30 min. Mix the water and cornflour to a paste and add to the mince, cooking for a further 1 minute.

Remove from heat and put the mince mixture into an oven-proof dish. Top with cauliflower mash, (and some shredded cheese -optional) and bake in the oven for 20 minutes or until the top is golden.