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Chicken Tikka Masala Shepherd's Pie
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Chicken Tikka Masala Shepherd's Pie

A flavorful ground chicken version of tikka masala, topped with a mashed potato and cauliflower mixture for a twist on shepherd's pie.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American, British, Indian, Irish
Keyword: Mash-Up, Spicy
Servings: 4 servings
Calories: 943kcal

Equipment

Ingredients

Potatoes

  • 1 head cauliflower
  • 1 teaspoon whole cumin seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1 tablespoon peanut oil or other high heat oil
  • 1 cup cream (alt - milk, coconut cream, or vegan cream)
  • 1/2 teaspoon garam masala
  • pinch Kashmiri chili powder
  • 1 clove garlic minced
  • 1 inch ginger grated
  • 2 large russet potatoes peeled and chopped
  • 4 tablespoons butter melted

Chicken

  • 4 tablespoons butter
  • 1 small onion diced
  • 3-5 fresno or serrano peppers diced, seeds optional for extra heat
  • 1 pound ground chicken
  • 5 cloves garlic minced
  • 2 inches ginger minced
  • 3 ounces tomato paste (half a small can)
  • 1 cup chicken stock
  • 1 teaspoon cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon coriander
  • 1/2 teaspoon madras curry powder
  • 1/4 teaspoon turmeric
  • 1/8th teaspoon Kashmiri chili powder
  • 1/8 teaspoon clove
  • 1/2 cup cream (alt - milk, coconut cream, or vegan cream)
  • cilantro for garnish

Instructions

Mash

  • Preheat oven to broil. Add the cauliflower to a pan with the cumin seeds, salt, pepper, and oil. Toss to combine. Broil to brown the edges, about 15 minutes, stirring and flipping half way though.
  • Add the contents of the pan to a blender and add in the cream, garam masala, curry powder, garlic, and ginger. Blend smooth.
  • Meanwhile, add the potatoes to a pot of salted water and bring to a simmer. Cook until tender.
  • Add the potatoes to a bowl with the melted butter. Add in he blender mixture. Mash or whip until fully combined. aste and adjust seasonings as needed. FYI The garlic will be strong because it is raw, but it will cook out in the oven.

Chicken

  • Add the onion and pepper to a pan with the butter and cook on medium heat to soften. Add in the chicken and turn the heat to high. Cook to brown chicken around the edges and cook through, about 8 minutes.
  • Add in the garlic, ginger, and tomato paste and cook 5 minutes, stirring often.
  • Turn heat to low and add in the stock. Add in all the spices and stir to combine. Simmer 10 minutes.
  • Preheat oven to 400.
  • Remove the chicken from the heat and stir in the cream.
  • Add the chicken to a baking dish, then top with the potato cauliflower mixture. Bake at 400 for 20 minutes.
  • Switch to broil to add some charring to the top of the potatoes. Allow to cool for 10 minutes before serving.

Nutrition

Calories: 943kcal | Carbohydrates: 54g | Protein: 33g | Fat: 69g | Saturated Fat: 39g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 874mg | Potassium: 2252mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2372IU | Vitamin C: 88mg | Calcium: 162mg | Iron: 5mg