- Lamb Filling:
- 2 teaspoons vegetable oil
- 1 pound lean ground lamb
- 1/4 teaspoon salt
- 1/4 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
- 1/2 (400 mL) jar Patak's Tikka Masala Sauce
- 2 tablespoons finely chopped fresh cilantro
- Sweet Potato Topping:
- 2 medium sweet potatoes, peeled and cut into chunks
- 2 medium Yukon Gold potatoes, peeled and cut into chunks
- 1/4 cup milk
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 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.
- Cook, stirring often, for 8 to 10 minutes or until browned; drain fat well from pan.
- 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.
- 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.
- Drain well. Return back to pot. Add milk, butter, salt and pepper; mash until smooth.
- Spoon Sweet Potato Topping over filling; smooth top. Place skillet on a baking sheet.
- Bake for 15 to 20 minutes or until filling is bubbling and topping is hot and lightly golden. Garnish with cilantro.
04/28/2018
recipepes.com
Tikka Masala Skillet Shepherd's Pie, recipe
PT15M
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455 calories
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