Shepherd's Pie with Curried Meat

(Adapted from The Essential New York Times Cookbook by Amanda Hesser ©2010)

Ingredients:
1.5 lbs potatoes (I favor Yukon gold)
1 tablespoon olive oil
3/4 cup minced onion
1 tablespoon minced garlic
1.5 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds lean ground beef
1 cup crushed canned tomatoes
1/2 cup chicken broth
1 teaspoon sugar
2 cups cooked fresh or frozen green peas
salt and freshly ground pepper to taste
1/2 cup hot milk, plus more if needed
3 tablespoons butter

Serves 4 to 6

1. Put potatoes into a pot and add water to cover and salt to taste. Bring to a boil and cook for 20 to 30 minutes, until the potatoes are tender to the core when pierced with a fork.

2. While the potatoes cook, heat the oil in a large skillet. Add the onions and cook until wilted, then add garlic and cook for 30 seconds longer. Add the curry powder, cumin, and coriander and cook briefly, stirring. Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps, until it has lost its raw color. Add the tomatoes, broth, sugar, peas, and salt and pepper to taste and cook, stirring occasionally for 20-30 minutes.

3. Heat the broiler. Drain the potatoes and mash them. Add the hot milk, 2 tablespoons of butter, salt and pepper to taste, mixing with a wooden spoon. If the mixture is too thick, add more milk.

4. Spoon the piping hot curried meat mixture into a 2.5 quart baking dish. Top with the hot mashed potatoes. Smooth over the top. Dot with remaining tablespoon of butter.

5. Run the mixture under the broiler until the top is golden brown.

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 One of my Easter staples is homemade macaroni and cheese, and I think I've finally found the perfect, simple to prepare recipe. I double the ingredients and always have leftovers to nosh on through the week :-)

Macaroni and Cheese

Ingredients

1 cup diced onion

2 tablespoons butter

2 tablespoons flour

2 cups low-fat milk

1 tablespoon Dijon style mustard

10 ounces extra sharp aged white Cheddar, grated (food processor works great for this!) + 2 ounces, grated

salt and white pepper to taste

1/8 teaspoon ground nutmeg

1/4 teaspoon hot pepper sauce

8 ounces cavatappi shaped pasta

2 tablespoons grated Parmesan cheese

Yield: 3 to 4 servings as a main dish or 6 servings as a side dish

1. In a large saucepan, cook the onion over low heat in the melted butter until the onion is soft but not browned, 5 to 7 minutes. Stir in the flour. Remove from heat and whisk in the milk until thoroughly blended. Return to medium heat and cook, stirring, until the mixture just begins to thicken (this takes at least 15 minutes or so). Remove from heat and stir in the mustard, 10 ounces of Cheddar, salt, pepper, nutmeg, and hot pepper sauce until cheese is melted and sauce is relatively smooth.

2. Meanwhile, cook the cavatappi according to package directions until al dente. Drain but do not rinse. Stir immediately into the prepared cheese sauce until blended well. Adjust seasonings.

3. Spoon mixture into a 9 by 13-inch baking dish. Top with the remaining 2 ounces of Cheddar and the Parmesan.

4. Place rack in bottom third of oven. Preheat the oven to 400º and bake for about 30 minutes, until the mixture is hot, bubbling throughout, and golden.

From Cooking for Comfort by Marian Burros ©2003.

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