Shepard's Pie #2

Boil potatoes in cold salted water until easily pierced with a pairing knife. Drain. Return potatoes to high heat for 30 seconds to remove excess moisture.

While potatoes are cooking, heat a large, deep, oven-safe fry/roasting pan with just enough oil to cover the bottom. (Ground beef provides its own fat, but to prevent veggies from burning)

Add ground beef, onions, and carrots. Season with herbs, pepper flakes, ginger, salt, and pepper. Heat on medium-high heat until meat is browned. Add garlic during last 30 seconds of cooking.

Drain fat. Add 1/2 cup water and curry paste. Heat 1-2 minutes to incorporate and reduce.

Add sour cream, heavy cream, cheeses, salt, and pepper to potatoes. Mash. (Save a little cheddar to sprinkle over the top)

Spread potatoes over the ground beef mixture inside the pan. Sprinkle the top with cheddar.

Bake at 350° for approximately 15 minutes or until cheese is melted and beef is thoroughly heated.

Variations; Roasted bell peppers, shallots, jalapeños, paprika, smoked paprika, applewood, ranch, dried onion soup mix, beef stock, demi glace, roasted garlic, red or yellow potatoes, caramelized onions, cayenne, other curries, Italian seasoning, celery root, turnips, butternut squash, parsley, guiness, whiskey, malt vinegar, fresh ginger, coconut curry