Shepherd's Pie With Curried Meat

• 6 potatoes, about 1 1/2 pounds
• Salt to taste, if desired
• 1 tablespoon peanut, vegetable or corn oil
• 3/4 cup finely chopped onions
• 1 tablespoon finely minced garlic
• 1 or 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 pounds ground lean beef
• Freshly ground pepper to taste
• 1 cup crushed, canned imported tomatoes
• 1/2 cup fresh or canned chicken broth
• 1 teaspoon sugar
• 2 cups cooked fresh or frozen green peas
• 1/2 cup hot milk
• 3 tablespoons butter

1. Put the potatoes into a kettle and add water to cover and salt to taste.
2. Bring to the boil and cook 20 to 30 minutes or until the potatoes are tender to the core when pierced with a fork.
3. As the potatoes cook, heat the oil in a skillet and add the onions and garlic.
4. Cook, stirring occasionally, until they are wilted.
5. Add the curry powder, cumin and coriander and cook briefly, stirring.
6. Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps.
7. Add salt, pepper, the tomatoes, broth and sugar.
8. Cook, stirring occasionally, about 20 to 30 minutes.
9. Meanwhile, preheat the broiler.
10. Drain the potatoes and put them through a food mill or a potato ricer back into the hot kettle.
11. Stir in the peas and cook briefly.
12. Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
13. Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it.
14. Top with the hot mashed potatoes.
15. Smooth over the top.
16. Dot with the remaining tablespoon of butter.
17. Run the mixture under the broiler until the top is golden brown.
18. Serve immediately.

potatoes, salt, peanut, onions, garlic, curry powder, ground cumin, ground coriander, ground lean beef, freshly ground pepper, tomatoes, chicken broth, sugar, hot milk, butter

Taken from cooking.nytimes.com/recipes/2223 (may not work)