Curried Shepherd's Pie

Here's a tasty, budget-friendly recipe that appeared in the Sunday New York Times, August 19, 1984.

INGREDIENTS

6 russet potatoes, about 2 pounds, peeled and cut into 1½-inch cubes

1 Tablespoon peanut, vegetable or corn oil

¾ cup finely chopped onions

1 Tablespoon finely minced garlic

1 Tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

2 pounds ground lean beef

1 cup crushed, canned imported tomatoes

½ cup fresh or canned chicken broth

1 teaspoon sugar

2 cups cooked fresh or frozen green peas

½ cup hot milk

3 Tablespoons butter

PREPARATION

1. Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.

2. As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin, and coriander and cook briefly, stirring.

3. Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper to taste, the tomatoes, broth, and sugar. Cook, stirring occasionally, about 20 to 30 minutes.

4. Meanwhile, preheat the broiler.

5. Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.

6. Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.

7. Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.

8. Run the mixture under the broiler until the top is golden brown. Serve immediately.

YIELD

6 to 8