Tandoori Spiced Shepherd's Pie with Sweet Potato Topping

• •2 lb sweet potatoes, peeled and chopped into 1-inch cubes
• •2 tablespoon ghee or unsalted butter
• •0.3 cup milk, whole
• • to taste salt
• • to taste black pepper, freshly ground
• •0.3 teaspoon garam masala
• •1 tablespoon ghee or vegetable oil
• •1.5 lb ground chicken or lamb
• •1 medium yellow onion, finely chopped
• •4 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •1 green chili, minced (optional)
• •2 tablespoon tandoori masala powder
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •0.5 teaspoon turmeric powder
• •1 teaspoon Kashmiri chili powder or paprika
• •1 teaspoon garam masala
• •2 tablespoon tomato paste
• •14.5 oz diced tomatoes, canned, undrained
• •0.8 cup chicken broth
• •0.5 cup plain full-fat yogurt or Greek yogurt
• •0.8 cup frozen peas
• •0.3 cup fresh cilantro, chopped

Instructions

1. 1

   Prepare Sweet Potato Topping: Place chopped sweet potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain thoroughly.

2. 2

   Return the drained sweet potatoes to the hot pot. Add ghee or butter, milk, salt, black pepper, and garam masala. Mash until smooth and creamy. Taste and adjust seasoning. Set aside.

3. 3

   Prepare Tandoori Spiced Filling: Preheat oven to 375°F (190°C). Heat ghee or vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground chicken or lamb and cook, breaking it up with a spoon, until browned. Drain any excess fat and set meat aside.

4. 4

   Reduce heat to medium. Add chopped onion to the same skillet and cook until softened, about 5-7 minutes. Add minced garlic, grated ginger, and minced green chili (if using), and cook for another 1-2 minutes until fragrant.

5. 5

   Stir in tandoori masala powder, ground cumin, ground coriander, turmeric powder, Kashmiri chili powder or paprika, and garam masala. Cook, stirring constantly, for 1 minute until the spices are fragrant.

6. 6

   Stir in the tomato paste and cook for 1 minute more. Return the cooked ground meat to the skillet.

7. 7

   Add diced tomatoes and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

8. 8

   Remove from heat. Stir in the plain full-fat yogurt or Greek yogurt until thoroughly combined and smooth. Stir in the frozen peas and fresh chopped cilantro. Taste and adjust salt and black pepper as needed.

9. 9

   Assemble and Bake: Transfer the tandoori spiced filling to a 9x13 inch (or similar 2-quart) oven-safe baking dish if you used a non-oven-safe skillet. Spread the sweet potato topping evenly over the filling. You can create decorative swirls with a fork.

10. 10

    Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly around the edges and the sweet potato topping is lightly golden. For a crispier topping, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

11. 11

    Let the Tandoori Spiced Shepherd's Pie rest for 5-10 minutes before serving. Garnish with extra fresh cilantro, if desired.

Chef's Tips

• 💡Make Ahead: The filling and sweet potato topping can both be prepared a day in advance and stored separately in the refrigerator. Assemble and bake just before serving.
• 💡Spice Level: Adjust the amount of green chili and Kashmiri chili powder (or regular chili powder) to your preferred heat level. For less heat, omit the green chili.
• 💡Creamy Topping: For an extra rich topping, substitute heavy cream for milk and add a tablespoon of cream cheese to the sweet potatoes when mashing.
• 💡Decorative Topping: For a more elegant presentation, transfer the mashed sweet potato topping to a piping bag with a star tip and pipe decorative swirls or rosettes over the filling.