A riff on the classic shepherd's pie, this is a great way to use up your leftover chicken or turkey - with a curry twist.
Ingredients
1 lb 8 oz root veggies - I used potatoes & sweet potatoes - cut into small pieces
1 medium onion, diced
4 cloves of garlic, chopped fine
2 small carrots, sliced thin
1 stalk of celery, diced
½ of a large red bell pepper, cut into bite sized pieces
about 2 cups of broccoli florets (5-6 oz)
2 cups of cooked chicken, chopped into bite-size pieces
2 tablespoons olive oil or ghee
1 can of coconut milk
about a tablespoon of lime juice
2 tablespoons of curry powder - I used a tikka masala blend
Salt and Pepper
Instructions
First, start your root veggie mash. Add the roots to a medium pot of boiling water and cook for 15-20 minutes, or until tender and mashable. (Start the filling during this time.) Drain, then mash the roots with a couple of spoonfuls of coconut milk from the can, a swig of oil or ghee, and plenty of salt and pepper. Set aside for later.
For the filling: add 2 tablespoons of oil or ghee to a medium ovenproof skillet or pot, and heat over medium-high heat. Add the onion, garlic, carrot, celery, and spices, and stir to coat. Cook everything for 3-4 minutes, until the veggies soften and the mixture is fragrant.
Add the pepper, broccoli, chicken, and salt and pepper. Stir to combine, then add the rest of the coconut milk, and stir again, scraping up any bits that have stuck to the pan. Simmer for 5-10 minutes, then add the lime juice and stir again.
Spread the mashed roots on top of the curry mixture, spreading to the edges of the pan with the tines of a fork. This creates a rough texture on the surface for maximum crispy edges later on.
Broil for about 10 minutes, watching like a hawk so the top doesn't burn.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/chicken-tikka-shepherds-pie/