Greg Couillard's East India Co. Shepherd's Pie

Chef Greg Couillard elevates the most comforting of classic British fare, the humble Shepherd’s Pie, with all of the vibrant flavours of Kerala from Southern India. A rich mix of ground lamb and beef in a spicy, deep red gravy together with carrots, green beans, peas and corn, topped with a mash of local sweet potatoes and Yukon Golds, baked to a golden, crispy crust, Greg takes comfort this food classic and reimagines it with a vibrant palette of Indian spices. Purchased from Toronto Fox Market, which features signature dishes of this renown chef, Greg's East Indian Shepherd Pie is an effortless and delicious comfort food classic.

Greg Couillard's Shephard's Pie made with sweet and Yukon potatoes, ground beef and lamb, carrots, onion, corn and peas

Shepherd's Pie

Serves 6

Meat Filling:

2 tbsp olive oil

1 cup chopped yellow onion

1/2 lb ground beef

1/2 lb ground lamb

1 tbsp fresh flat leaf parsley, chopped 

1 tsp dried thyme 

1/2 tsp salt

1/2 tsp ground black pepper

1 tbsp Worcestershire sauce

2 garlic cloves, minced

2 tbsp all purpose flour

2 tbsps tomato paste

1 cup beef broth

1/3 cup frozen peas

1/3 cup frozen carrots

1/3 cup frozen corn kernels

1/3 cup frozen green beans

Potato Topping:

1 lb russet potatoes, cut into 1-inch cubes

1 lb sweet potatoes, cut into 1-inch cubes

8 tbsp unsalted butter

1/8 tsp allspice

1/3 cup half & half cream

1/2 tsp salt

1/4 tsp ground black pepper

Add the oil to a large sauté pan and place over medium-high heat for 2 minutes. Add the onions and cook for 5 minutes, stirring occasionally. Add the ground beef and lamb, and break it apart with a wooden spoon. Add the parsley, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally. Add the Worcestershire sauce and minced garlic, and stir to combine. Cook for 1 minute.

Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain. Add the broth, frozen peas, carrots, and corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally and set the meat mixture aside. Preheat oven to 400°F.

To make the mash, place the cubed sweet potato and Yukon gold potato in a medium saucepan over medium-high heat. Cover with an inch or two of water and add a pinch of salt. Cover, bring to a boil, then turn the heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes. Drain the potatoes, stir in the butter, cream and allspice and mash until creamy. Season to taste with salt and pepper. Cover and keep warm.  

Assemble the casserole by pouring the meat mixture into a 9x9 or 7x11-inch baking dish. Spread it out into an even layer, then spoon the mashed potatoes on top and carefully spread in an even layer. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.