This is truly a unique take on Shepherd’s Pie, mashed squash and potatoes topping a spicy curry meat layer below. Can you say happy curry tummy? I can! I actually found this recipe over a year, forgot about it and remembered it at least twice before finally making it tonight. The original recipe came from a twitter friend and fellow blogger Marissa. Marissa is the owner and creative force behind Organic Fair out of Canada and I had the pleasure of trying some of their products after winning a gift basket over the Christmas holiday. The basket came last week and oh my I have a new favorite chocolate bar, The Canadiana. Smoked salt, and maple syrup made the bar truly stand out for me.

But we’re here to talk about Shepherd’s pie, right? I love Shepherd’s pie, so much in fact I like to make it for my parents for Christmas. This version is on my keepers list and I think EVERYONE should try it once, it’s great. Don’t let the spices fool you, while it is full of flavor it’s not overly hot or spicy.

Indian Inspired Shepherd’s Pie–oven 350˚
6 medium/4 large potatoes scrubbed, chopped–I leave the peels on
1 pound box of pureed squash, thawed
1 pound ground meat, lamb, turkey or beef
1 TBSP curry powder**more or less to taste
1/2 sweet onion, chopped
2 cloves garlic, minced
1 inch chunk of ginger, peeled and minced
1 tsp salt**more or less to taste
1 cup frozen green peas
2 TBSP butter
salt and pepper to taste

cook the potatoes for mashing
make sure the squash is thawed, microwave on defrost as needed
then brown the meat quickly in a large skillet over medium high heat
when the meat is done drain if needed then add the curry powder, onion, garlic, ginger
reduce heat to about medium
then cook and stir, taste for salt, add as needed
add the peas and continue cooking for 5 minutes or so
then press the meat mixture into the bottom of a 7×10 casserole pan
when the potatoes are done, drain, add the thawed squash and the butter
mashed until well combined
taste and add salt and pepper to taste
scoop onto the meat mixture covering it completely
bake for 40 minutes until done
remove from the oven and let it rest for about 5 minutes

 Enjoy, we did. Someday when I have ALL the ingredients I will make Marissa’s version until then I shall enjoy this humble edition.

Peace and Love–