Recipe courtesy of Maneet Chauhan
Sweet Potato Shepherd's Pie
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- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1295
- Total Fat
- 89 g
- Saturated Fat
- 40 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 15 g
- Sugar
- 25 g
- Protein
- 48 g
- Cholesterol
- 228 mg
- Sodium
- 1881 mg
This version of shepherd’s pie is a great way to use the leftover beef keema vindaloo, a curry from Goa that’s a favorite for its combination of heat, tartness and spice. Using ground beef (keema) instead of larger pieces of meat in the vindaloo makes it particularly suited for repurposing in this one-skillet pie. Frozen vegetables are a convenient and delicious addition to the pie, and the creaminess and flavor of the sweet potato with a touch of Parmesan makes for an amazing combination of sweet and spicy.
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1295
- Total Fat
- 89 g
- Saturated Fat
- 40 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 15 g
- Sugar
- 25 g
- Protein
- 48 g
- Cholesterol
- 228 mg
- Sodium
- 1881 mg
Ingredients
Beef Keema Vindaloo:
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Directions
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the onions and 1 cup of the scallions. Cook, stirring, until just beginning to soften, 3 to 4 minutes. Add the corn and peas and carrots. Add the beef vindaloo and set aside.
- In a food processor puree the warm sweet potatoes with the butter, cream, garam masala and salt and pepper to taste. Spread the sweet potato puree over the keema mixture in the skillet. Sprinkle with Parmesan and bake until the cheese is browned, about 20 minutes. Sprinkle with the remaining 2 chopped scallions and serve warm.
Beef Keema Vindaloo:
Yield:
6 to 8 servings
- Preheat the oil to 350 degrees F in a Dutch oven. Add the sliced onions and fry until golden brown, 3 to 4 minutes. Then fry the garlic cloves until golden brown, 2 to 3 minutes. Set aside.
- Make a vindaloo paste by combining the red chiles, cumin seeds, black peppercorns, cardamom pods, cinnamon sticks, mustard seeds and fenugreek seeds in a small skillet and toast over medium heat until fragrant, about 5 minutes. Once toasted, add to a blender with the vinegar, sugar, fried onions and fried garlic. Blend until smooth paste forms. Set the vindaloo paste aside.
- In another Dutch oven, heat 2 tablespoons vegetable oil over medium-high heat. Sprinkle the ground beef with salt and pepper and add it to the pot. Cook until caramelized and cooked through, about 10 minutes. Add the vindaloo paste, tomato paste and broth. Turn the heat to low and simmer for another 10 minutes for all the flavors to come together. Taste and season with salt and pepper to your liking.
