Curried Shepherd’s Pie

Name: Curried Shepherd’s Pie
Ingredients: For the curried beef layer:; 200g Homiah Indonesian Rendang or Red Curry Paste (equivalent to 2 inner kits or 1 outer pouch); 1 lb. (450g) ground beef (preferably chuck and 20% fat); 1 large yellow onion, peeled and chopped; 1/2 a carrot, peeled and chopped; 1/2 cup (60g) peas, drained; 1 cup (240ml) water or beef stock; 1 cup (240ml) coconut milk; 2 tbsps (35g) tomato paste; Optional: 1-2 makrut lime leaves, spines removed and roughly torn; 1 tsp (5g) sugar; Kosher salt, to taste; For the mashed potato layer:; 1 lb. (450g) Russet potatoes, peeled; 1/4 cup (60g) salted butter, plus more for brushing; 2 tbsp (30ml) whole milk; Freshly ground black pepper; 2 large egg yolks; 3 tbsp melted butter

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Here's a quintessential winter comfort food but with a special twist: curried shepherd’s pie. Inspired by classic British classic, this takes the comforting com

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.homiah.com.

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Ingredients

For the curried beef layer:
200g Homiah Indonesian Rendang or Red Curry Paste (equivalent to 2 inner kits or 1 outer pouch)
1 lb. (450g) ground beef (preferably chuck and 20% fat)
1 large yellow onion, peeled and chopped
1/2 a carrot, peeled and chopped
1/2 cup (60g) peas, drained
1 cup (240ml) water or beef stock
1 cup (240ml) coconut milk
2 tbsps (35g) tomato paste
Optional: 1-2 makrut lime leaves, spines removed and roughly torn
1 tsp (5g) sugar
Kosher salt, to taste
For the mashed potato layer:
1 lb. (450g) Russet potatoes, peeled
1/4 cup (60g) salted butter, plus more for brushing
2 tbsp (30ml) whole milk
Freshly ground black pepper
2 large egg yolks
3 tbsp melted butter