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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 521 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Cook, stirring often, for 8 to 10 minutes or until browned; drain fat well from pan.

Step 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.

Step 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.

Step 5

Drain well. Return back to pot. Add milk, butter, salt and pepper; mash until smooth.

Step 6

Spoon Sweet Potato Topping over filling; smooth top. Place skillet on a baking sheet.

Step 7

Bake for 15 to 20 minutes or until filling is bubbling and topping is hot and lightly golden. Garnish with cilantro.