Japanese-Style Turkey Curry Shepherd’s Pie
with Crispy Panko Topping & Katsu Sauce
- Soy
- Wheat
- Sesame
- Milk
This comfort dish layers savory ground beef simmered with Japanese-style curry paste, carrot, and peas beneath a cloud of creamy mashed potatoes. The golden panko topping adds irresistible crunch when broiled, while a drizzle of tangy katsu sauce brings sweet-savory balance. It’s shepherd’s pie with an unexpected twist!
Ingredients
3 ounce
Carrot
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
1 tablespoon
Cornstarch
10 ounce
Ground Turkey
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Tomato Paste
16 ounce
Potatoes
4 ounce
Peas
1 unit
Beef Stock Concentrate
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
4 unit
Scallions
3 ounce
Japanese-Style Golden Curry Paste
(Contains: Soy)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
Add beef* and scallion whites to pan with carrots and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes; Add tomato paste and cook, stirring constantly, until fragrant, about 30-60 seconds;
Stir in peas, japanese curry, stock concentrate, cornstarch mixture and 1/2 cup water (1 cup for 4) and bring to a boil. Cook until mixture is very thick, 1-2 minutes. Turn off heat. Taste and season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.
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.)
Place on top rack and broil until panko becomes browned, 2-3 minutes. TIP: Stay close by and watch carefully to avoid burning.
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 to adhere.
Broil on top rack until panko is golden brown, 2-3 minutes. TIP: Watch carefully to avoid burning.
Drizzle shepherd’s pie with katsu sauce. Garnish with scallion greens; serve family style directly from pan.
Drizzle shepherd’s pie with katsu sauce as desired. Garnish with scallion greens; serve directly from pan.
Drizzle shepherd’s pie with katsu sauce as desired. Garnish with scallion greens; serve directly from pan.
