Indian-Spiced Shepherd’s Pie

6 standard portions

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Ingredients

• 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 2 garlic cloves, minced
• ½ cup full-fat canned coconut milk
• 1 teaspoon Diamond Crystal kosher salt
• 2 teaspoons garam masala
• 2 tablespoons ghee or avocado oil
• 1 large onion, finely chopped
• 3 large garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 2 jalapeño peppers, finely diced
• 2 pounds ground beef, ground lamb, ground turkey, ground goat or ground chicken.
• 2½ teaspoons Diamond Crystal kosher salt
• 1 teaspoon ground turmeric
• ½ cup full-fat coconut milk
• 2 cups frozen peas, thawed
• 1 tablespoon garam masala
• 2 tablespoons fresh lemon juice
• ¼ cup minced fresh cilantro

Method

1. Dump the sweet potatoes, garlic, coconut milk, and salt in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Then, turn down the heat to maintain a simmer.
2. Cover and cook for 40 to 50 minutes or until the sweet potato pieces are easily pierced with a fork.
3. Add in the garam masala. Blitz the sweet potatoes with an immersion blender or mash with a potato masher until smooth. Taste and add more salt if needed.
4. While the sweet potatoes are cooking, let’s make the filling. Heat a 12-inch broiler-safe skillet over medium heat. When the pan is hot, add the ghee. Swirl it around. Then, toss the onions in the pan.
5. Cook, stirring, for 10 minutes or until the onions are translucent. (Got extra time? Cook for another 10 minutes, until the onions are browned, for even deeper flavor.)
6. Toss the garlic, ginger, and jalapeño peppers into the pan. Sauté for 30 seconds or until fragrant.
7. Crumble in the ground meat. Cook for 3 to 5 minutes or until the meat is mostly no longer pink, breaking up the pieces with your spatula.
8. Stir in the salt, turmeric, and coconut milk, and bring to a simmer. Cover the pan and reduce the heat to medium low. Cook for 20 minutes, stirring occasionally.
9. Stir in the peas and cook uncovered on medium heat for an additional 3 to 5 minutes or until the liquid in the skillet has mostly evaporated.
10. Remove the pan from the heat and mix in the garam masala, lemon juice, and minced cilantro.
11. Adjust the seasoning to taste with additional salt, garam masala, or lemon juice. Smooth the top of the meat in the pan.
12. Dollop the sweet potato mash all over the top and smooth it to the edges with a silicone spatula or an offset spatula.
13. Rake the tines of a fork across the top if you want to make your shepherd’s pie look even more awesome.
14. Heat the broiler on high with the rack about 6 inches from the oven’s heating element.
15. Broil for 10 to 14 minutes or ‘till the mash is golden brown and the filling is bubbly.
16. Let the shepherd’s pie cool for 5 to 10 minutes before garnishing with minced cilantro, if desired. Serve and eat!