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Katsu Curry Shepherds Pie


Course: dinner, Main Course Cuisine: Fusion, Japanese Keyword: cottage pie, katsu curry recipes, shepherds pie

Servings: 4

Ingredients

  • Preferred oil for frying

  • 500 g pack lean minced meat (lamb or beef) or vegan mince alternative

  • 1 onion chopped

  • 1 tsp Chopped Garlic

  • 1 tsp Chopped Ginger

  • 2 carrots chopped into small chunks (or grated finely to hide veggies from the kids!)

  • 50-100 grams Fused Katsu Curry Paste depending on the intensity of katsu flavour you want to add to this classic casserole!

  • Soy Sauce to season

  • 200 ml hot stock (lamb, beef, chicken or veg)

  • 100 g frozen peas

  • 900 g potatoes regular or sweet potatoes

  • 85 g butter or vegan alternative

  • 3 tbsp dairy milk or unsweetened dairy-free alternative

  • 1 lime half juiced, sliced into quarters to serve

  • handful coriander leaves separated & rough chopped, to serve

Instructions


  • Add oil to a large non-stick frying pan and cook the onion for a few minutes. Then add the garlic and ginger followed by the mince and carrots, stirring often, until the meat is browned and the carrots are starting to soften, about 8 mins.

  • Add the Katsu Curry Paste and some soy sauce to season and cook for a further few mins until fragrant.

  • Pour in the stock, bring to the boil, tip in the peas and cook for a further 5 mins or so until the peas are cooked and most of the liquid has evaporated.

  • Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, then mash with 85g butter and 3 tbsp milk.

  • Heat oven to 200C/180C fan/gas 6. Transfer the mince mixture to an overproof baking dish and top with the potatoes and ruffle with a fork.

  • Then bake for 30-35 mins until potatoes are golden, and the mince is bubbling through at the edges.

  • Serve while still piping hot with lime wedges on the side and coriander scattered on top.


Recipe Courtesy of:Fused by Fiona Uyema


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