{"id":6250,"date":"2024-11-05T18:33:20","date_gmt":"2024-11-05T18:33:20","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6250"},"modified":"2025-03-14T20:36:50","modified_gmt":"2025-03-14T20:36:50","slug":"west-indian-shepherds-pie","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/west-indian-shepherds-pie\/","title":{"rendered":"West Indian Shepherd’s Pie"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>West Indian Shepherd’s Pie<\/span><\/h2>\n
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This\u00a0<\/a>dish combines two of our favourite comfort foods for the ultimate feel-good meal: a chicken curry shepherd\u2019s pie inspired by a chicken paratha. Comforting and rich, this version has all the components of a\u00a0classic shepherd\u2019s pie, but using chicken instead of lamb. We seasoned the chicken with spices traditionally found in a West Indian curry, tossed it with peas and carrots and topped it with a thick layer of the fluffiest potatoes before baking it in the oven.<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> to 6<\/span><\/span><\/div>\n\n
Author: <\/span>Philip Lago & Mystique Mattai – Food Network<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> Tbsp<\/span> curry powder<\/span><\/li>
  • 1\u00bd<\/span> Tbsp<\/span> garam masala<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> roasted geera<\/span> cumin<\/span><\/li>
  • 3<\/span> Tbsp<\/span> olive oil<\/span><\/li>
  • 1<\/span> onion<\/span> diced<\/span><\/li>
  • 6<\/span> cloves<\/span> garlic<\/span> chopped<\/span><\/li>
  • 1<\/span> wiri wiri or Scotch Bonnet pepper<\/span> chopped<\/span><\/li>
  • 1<\/span> tsp<\/span> fresh chopped thyme<\/span><\/li>
  • 2<\/span> lbs<\/span> ground chicken<\/span><\/li>
  • Sea salt and fresh ground pepper<\/span><\/li>
  • 1<\/span> cup<\/span> diced carrots<\/span><\/li>
  • 1<\/span> cup<\/span> fresh or frozen peas<\/span><\/li>
  • 2<\/span> Tbsp<\/span> tomato paste<\/span><\/li>
  • \u00be<\/span> cup<\/span> chicken stock<\/span><\/li>
  • 2<\/span> lbs<\/span> russet potatoes<\/span> peeled and chopped<\/span><\/li>
  • \u00bd<\/span> cup<\/span> milk<\/span><\/li>
  • \u00bc<\/span> cup<\/span> butter<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat oven to 425\u00b0F. In a small bowl, whisk together curry powder, garam masala, geera and \u2153 cup water until smooth. Heat a deep skillet or medium pot to medium-high heat. Add the oil and once it begins to smoke, pour in the spice mix. Stir constantly until it becomes a deep brown colour, about 2 minutes. Add a splash of water if it begins to stick to the pan.<\/span><\/div><\/li>
    • Stir in the onions until coated in the curry and cook for 2 to 3 minutes, stirring occasionally, until softened. Add the garlic, peppers and thyme, cook an additional 2 minutes.<\/span><\/div><\/li>
    • Add the chicken to pan and season with salt and pepper. Break up and stir the chicken until completely coated in the curry and cook for 8 to 10 minutes, mixing occasionally, until browned. Stir in the carrots, peas and tomato paste. Pour in chicken stock, bring to a boil and reduce heat to simmer for 15 minutes.<\/span><\/div><\/li>
    • Meanwhile, place the potatoes in a pot with 2 tsp of salt and cover with water by 1 inch. Bring the pot to a boil and cook the potatoes until fork tender, about 15 minutes. Drain the water and transfer the potatoes to a bowl.<\/span><\/div><\/li>
    • Return the pot to medium-high heat and add the milk and butter. Once hot, add the potatoes and mash until smooth. Season with salt and pepper to taste.<\/span><\/div><\/li>
    • Transfer the curry chicken to a 9\u00d713-inch baking dish. Dollop potatoes on top and spread, adding divots and ridges for ultimate presentation. Place in the oven and bake for 20 minutes, until the potatoes are hot and peaks beginning to brown.<\/span><\/div><\/li>
    • Serve and enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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