Japanese Curry Shepherd's Pie
Japanese Curry Shepherd’s Pie
A Cozy Twist on a Classic Dish!
Shepherd’s Pie is a beloved comfort food, and I decided to give this classic recipe a flavorful twist: Japanese Curry Shepherd’s Pie! Inspired by the success of my Japanese Curry Pot Pies, I wanted to bring the rich, warming flavors of Japanese curry into another classic dish.
Comfort Food with a Twist
This recipe takes the traditional Shepherd’s Pie—ground meat, veggies, and fluffy mashed potatoes—and infuses it with the signature umami of Japanese curry. The result? A mouthwatering dish that’s perfect for holiday dinners, cozy nights in, or potluck gatherings.
Tips & Tricks
Customize Your Curry: S&B Golden Curry is a great base, but don’t hesitate to try a different brand! Add grated apple, honey or even chocolate for a gourmet touch!
Switch Up the Toppings: Mashed sweet potatoes or Japanese yams provide a sweeter taste. Mashed cauliflower offers a vegetarian or vegan option.
Switch Up the Protein: Ground beef, ground lamb, ground turkey, ground chicken, or plant-based proteins all made a great filling.
Make Ahead: Prepare the filling in advance for an easy, stress-free meal or party dish!
Buy the Mashed Potatoes: If you’re short on time or don’t want to mash your own potatoes, buy store bought ones. I love the Costco mashed potatoes and no one will know the difference!
Japanese Curry Shepherd’s Pie Recipe
Ingredients for Japanese Curry Shepherd’s Pie
Serves: 4-6
Prep Time: 30 minutes Total Time: 1 hour
Pie Filling Ingredients:
Extra Virgin Olive Oil (EVOO)
1 medium yellow onion (diced)
2 medium carrots (peeled and diced)
2-3 garlic cloves
1 tsp ginger (freshly grated or ginger in a jar)
1lb ground turkey (option to use: beef, lamb, plant based alternatives)
2 cups chicken or veggie broth
1/2 pack of Japanese curry roux
1/2 cup frozen peas
1 can of corn
Kosher salt and pepper to taste
1 tsp soy sauce (optional: taste and alter to your liking)
Mashed Potato Topping Ingredients:
4 medium potatoes (washed, peeled, and cut into large cubes)
1/2 cup of milk or cream
3 tbsp unsalted butter
1 egg yolk
Kosher salt and pepper to taste
Scallions (optional for garnish)
Togarashi (optional for garnish)
Use a fork to create texture and peaks on top of the mashed potatoes.
Instructions for Japanese Curry Shepherd’s Pie
Boil quartered and peeled potatoes for 12-15 minutes. They’re ready when easily poked with a fork.
Add milk, butter, salt, and pepper to taste. Mash with a potato masher until creamy.
Separate the yolk from a large egg and mix into your mashed potatoes.
Preheat your oven to 400° F.
Add extra virgin olive oil to a large saucepan over medium-high heat. Sauté onions, garlic, ginger, and carrots until soft (about 5-7 minutes). Sprinkle with a tsp of kosher salt and some pepper. (See video for step by step tutorial)
When the mixture is soft, add the protein and cook all the way through. If using a fattier protein, skim out the fat and oil.
Once the protein has cooked, add in the broth. Bring to a low boil and add in the 1/2 curry mixture. Stir well until everything is blended. Taste test to adjust your flavoring as desired.
Simmer for 10-15 minutes to thicken.
Add in the frozen peas and canned corn (these do not take long to cook).
In a 9x9 glass baking dish, evenly spread the filling into the dish.
Scoop the mashed potatoes in an even layer on top of the filling. Optional: Use a fork to create peaks (see picture).
Bake for 30 minutes until the potatoes begin to brown on the top. Top with scallions and spicy togarashi seasoning if you like some heat!