Curried Shepherd's Pie

cooking.nytimes.com

I'm a university professor, a writer, a wife, and a mom. Besides cooking, i enjoy watching baseball, basketball, college football, movies, and TV. I also love to travel. The only recipes I include here are ones I’ve tried and we’ve liked enough to make again—the keepers. Many have my own notes and tweaks in addition to links to the original source.

subheading: Mashed potatoes:

6 Russet potatoes, about 2 pounds, peeled and quartered

4 tbsp butter, room temp

⅓ cup half-and-half, room temp

1 tsp kosher salt

½ tsp pepper

subheading: Filling:

Salt to taste, if desired (I recommend 1 to 2 tsp, and I’m not a big salt-adder. This needs it.)

1 tablespoon peanut, vegetable or corn oil

¾ cup finely chopped onions

2 tablespoons finely minced garlic

2 tablespoonS curry powder

2 teaspoons ground cumin

2 teaspoons ground coriander

2 pounds ground lean beef (Other ground meat-lamb, pork, turkey, sausage-would work great, too)

1.5 tsp salt

Freshly ground pepper to taste

1 cup crushed, canned imported tomatoes

½ cup fresh or canned chicken broth

1 teaspoon sugar

2 cups cooked fresh or frozen green peas

OPTIONAL: sliced carrots, diced shallot, fresh spinach (add for the 20-min simmering phase)

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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