Japanese Curry Shepherd’s Pie with Crispy Panko Crust

This comforting dish combines the best of two worlds: the hearty, satisfying layers of a classic shepherd’s pie and the bold, aromatic flavors of Japanese curry. Ground beef is simmered with carrot, peas and a rich golden curry paste, then topped with creamy mashed potatoes and a crunchy panko crust. A drizzle of tangy katsu sauce adds the perfect finishing touch.

Perfect for a cozy weeknight dinner, this recipe comes together in about 30 minutes and uses just one pan for easy cleanup. The broiler gives the panko topping a beautiful golden brown color and irresistible crunch. Serve it straight from the pan for a family-style meal that’s sure to impress.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 ounce Japanese-Style Golden Curry PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat 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 tablespoons water (4 tablespoons for 4 servings) until combined. Set aside.
2. 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 tablespoons butter (4 tablespoons 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.
3. While potatoes cook, heat a drizzle of oil in a medium ovenproof pan (large 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.
4. Add scallion whites and ground 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.)
5. Place 1 tablespoon butter (2 tablespoons 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. Watch carefully to avoid burning.
6. Drizzle shepherd’s pie with katsu sauce. Garnish with scallion greens; serve family style directly from pan.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works well as a substitute. Just adjust cooking time as needed.

What can I use instead of katsu sauce?

You can substitute with a mixture of Worcestershire sauce and ketchup or use tonkatsu sauce if available.

Can I make this dish ahead of time?

Yes, assemble the shepherd’s pie without broiling, then refrigerate. When ready to serve, broil until golden and heated through.