Japanese-Style Beef Curry Shepherd’s Pie

with Crispy Panko Topping & Katsu Sauce

Allergens: Soy, Wheat, Sesame, Milk

Total: 30 min • Prep: 5 min

Servings:
Ingredients

  • Carrot

    3 ounce

  • Katsu Sauce

    4 tablespoon

  • Cornstarch

    1 tablespoon

  • Panko Breadcrumbs

    ½ cup

  • Tomato Paste

    1 unit

  • Potatoes

    16 ounce

  • Peas

    4 ounce

  • Ground Beef

    10 ounce

  • Beef Stock Concentrate

    1 unit

  • Garlic-Ginger Scallion Paste

    2 ounce

  • Scallions

    4 units

  • Japanese-Style Golden Curry Paste

    3 ounce

  • Cooking Oil

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Butter

    3 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Adjust rack to top position and heat broiler to high. Wash and dry produce.
  • Peel and dice potatoes into ½-inch pieces. Trim, peel, and dice carrot into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
  • In a small bowl, whisk cornstarch with 2 TBSP water (4 TBSP for 4 servings) until combined. Set aside.
2
  • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
  • Reserve ⅓ cup potato cooking liquid (⅔ cup for 4 servings), then drain and return potatoes to pot. Mash with 2 TBSP butter (4 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
  • Keep covered off heat until ready to use in Step 5.
3
  • While potatoes cook, heat a drizzle of oil in a medium, preferably ovenproof, pan (large, preferably ovenproof, pan for 4 servings) over medium-high heat. Add carrot; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes.
  • Stir in garlic-ginger scallion paste; cook until fragrant, about 30 seconds.
4
  • Add scallion whites and beef* to pan with carrot; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
  • Add tomato paste; cook, stirring constantly, until fragrant, 30-60 seconds. Stir in peas, curry paste, stock concentrate, cornstarch mixture, and ½ cup water (1 cup for 4 servings). Bring to a boil; cook until mixture is very thick, 1-2 minutes.
  • Turn off heat; taste and season with salt and pepper. (If your pan isn’t ovenproof, transfer mixture to a baking dish now.)
5
  • Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko until combined.
  • Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan. Top with panko mixture, lightly pressing into potatoes.
  • Broil on top rack until panko is golden brown, 2-3 minutes. TIP: Watch carefully to avoid burning.
6
  • Drizzle shepherd’s pie with katsu sauce. Garnish with scallion greens; serve directly from pan.