Curried Shepherd's Loaf

Shepherd's pie appears to be all rage lately. Well, at least, I seem to be running into recipes for these meat and veggie pies everywhere.  So today I'm jumping in the game and making my own version.

Curried Shepard's Loaf

2 lb ground turkey (or meat of your choice)
2 Tbsp butter
3 cloves garlic, diced
2 leeks, sliced thin
2 portobello mushroom caps, diced
1/2 cup shredded carrots
2/3 cup fenugreek (dried herb)
1/2 Tbsp cumin
2 Tbsp curry powder
2 tsp coriander
1 tsp powdered red chili
1 lb sweet potatoes, chopped
3 Tbsp coconut milk
1/4 chopped fresh cilantro
pinch of salt

Pre-heat oven to 400°F. Steam chopped sweet potatoes until easily pierced with a fork.  In a food processor puree the sweet potatoes with the coconut milk.  Mix in chopped cilantro and set aside. Saute garlic in butter over medium heat until it just starts to change color.  Add leek and continue to cook until softened.  Add chopped mushrooms, cook stirring often until mushrooms have release and reabsorbed their liquid. Remove from heat.  In a large mixing bowl combine ground turkey,carrots, fenugreek, cumin, curry powder, coriander, red chili, and a pinch of salt. Add mushroom mixture and combine well. Press turkey mixture into a buttered 2.5 quart casserole. Spread pureed sweet potato evenly over the top.  Bake at 400°F for 45-60 minutes or until turkey is cooked through.

As you can see I made this twist on the shepherd's pie with turkey but any meat can be used.  The next time I make it I'll likely use ground lamb.  If a more traditional pie is your thing you can see a couple of options here and here.

This post is a part of Real Food Wednesday March 2, 2011