Curry Shepherd's Pie

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When the winter chill shows no sign of waning, there is only one thing for it - combining two of our favourite comfort foods: curry and shepherd's pie! This lightly spiced dish is the ultimate dinner for cool nights.



  1. In a large saute pan set over a medium heat, add your butter. Tip your cumin seeds, cardamom pods, cloves, bay leaf and cinnamon stick in a pan. Fry for a minute or so until fragrant.
  2. Tip in your onions, carrot and celery stick and cook them out over a medium heat for 7 or so minutes until softened and starting to caramelise. Add your garlic, chilli and ginger and cook for another minute until your garlic no longer smells raw.
  3. Add your garam masala, coriander, turmeric and chilli and cook out for another minute.
  4. Add your beef mince and turn up the heat. Cook for a couple of minutes until browned. 
  5. Add your tomato puree, chopped tomatoes, beef stock and Worcestershire sauce. Bring to a boil, then simmer for 20 mins.
  6. Add your peas and seasoning and stir to combine. Set aside.
  7. Add your butter to a small saucepan and heat over a medium heat. Add your cumin and mustard seeds and cook for a minute or two until fragrant and starting to pop. 
  8. Mash your potatoes whilst still warm in a large bowl. Tip in your spiced butter, turmeric, coriander and salt and stir to combine.
  9. Pour your curried beef mix into a dish. Top with your potato and bake for 30 mins until your mash is crisp.
  10. Serve!