Shepherd's Recipe ⇝ Tikka Masala Skillet Shepherd's Pie

This Tikka Masala twist on a classic shepherd's pie is a comforting gluten-free family dish perfect for those chilly fall nights.

Ingredients

• 2 teaspoons vegetable oil
• 1 pound lean ground lamb
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 rib celery, finely chopped
• 1 small red bell pepper, finely chopped
• 1 clove garlic, chopped
• ½ (400 mL) jar Patak's Tikka Masala Sauce
• 2 tablespoons finely chopped fresh cilantro
• 2 medium sweet potatoes, peeled and cut into chunks
• 2 medium Yukon Gold potatoes, peeled and cut into chunks
• ¼ cup milk
• 2 tablespoons butter
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper

Cooking Directions

1. Lamb Filling: Preheat oven to 400 degrees F (204 degrees C). Meanwhile, heat oil in ovenproof high-sided 10-inch skillet set over medium-high heat.
2. Cook, stirring often, for 8 to 10 minutes or until browned; drain fat well from pan.
3. Stir in onion, carrot, celery, red pepper and garlic. Cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender. Pour in Patak's Tikka Masala Sauce; stirring to mix well; bring to a simmer. Simmer for 5 minutes.
4. Sweet Potato Topping: Cook sweet potatoes and Yukon Gold potatoes in boiling salted water set over medium heat for 18 to 20 minutes or until tender.
5. Drain well. Return back to pot. Add milk, butter, salt and pepper; mash until smooth.
6. Spoon Sweet Potato Topping over filling; smooth top. Place skillet on a baking sheet.
7. Bake for 15 to 20 minutes or until filling is bubbling and topping is hot and lightly golden. Garnish with cilantro.

Nutrition Facts

• calories521.3
• carbohydrateContent44.2 g
• cholesterolContent96.4 mg
• fatContent27.6 g
• fiberContent6.8 g
• proteinContent24.6 g
• saturatedFatContent11.4 g
• sodiumContent644.9 mg
• sugarContent8.4 g