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Tikka Masala Shepherd’s Pie

This Tikka Masala Shepherd’s Pie is delicious, low-carb, and creative! It’s an innovative way to enjoy the flavors of tikka masala in the form of sheperd’s pie. This pie is perfect for breakfast or lunch, and the leftovers are wonderful! Plus, this shepherd’s pie is Paleo, Whole30, and even nut-free!

Tikka Masala Shepherd’s Pie

I put off making this recipe for the longest time. Don’t ask me why, I just dreaded making and photographing it. I probably thought of the idea four to six months ago, but just kept pushing it forward in my editorial calendar. A few weeks ago, I finally buckeld down and made it — and I’m so glad I did!

This Tikka Masala Shepherd’s Pie is absolutely scrumptious. For the base, I simmered a mixture of onions, aromatics, and ground chicken with coconut milk, tomato paste, and herbs. This is a typical flavor profile for chicken tikka masala — I just used ground chicken instead of whole chicken breasts or thighs.

The topping is a simple mixture of cauliflower, coconut milk, egg, and turmeric. I wanted to use cauliflower instead of standard potatoes because I thought it would be fun and different. Coincidentally, that simple substitution made the whole recipe low-carb!

Tikka Masala Shepherd’s Pie

Now, a note about turmeric: I hate turmeric. I think it tastes disgusting. However, I will concede that it has its place in curry powder . . . and thus tikka masala. This recipe calls for turmeric in both the filling and the topping, for flavor in the former and color in the latter. While I still don’t love turmeric, it’s a good addition to this dish.

Better additions to this dish, however, are a liberal sprinkle of chili flakes and a handful of cilantro on top. I can do without turmeric, but fresh herbs? No, I need those. You do too, trust me. This twist on Shepherd’s Pie is so fun, and the toppings just elevate it a little more.

Tikka Masala Shepherd’s Pie

I hope you love this recipe as much as I do! It’s full of cruciferous vegetables (cauliflower in the topping and kale in the filling), and it is packed with intense flavor and color. It’s truly delicious, so I hope you give it a try!

Tikka Masala Shepherd’s Pie

Print Recipe
Tikka Masala Shepherd's Pie
Tikka Masala Shepherd’s Pie
Course Main Dish
Cuisine Indian
Prep Time 25 minutes
Cook Time 15-20 minutes
Servings
people
Ingredients
Filling
Cauliflower Topping
Course Main Dish
Cuisine Indian
Prep Time 25 minutes
Cook Time 15-20 minutes
Servings
people
Ingredients
Filling
Cauliflower Topping
Tikka Masala Shepherd’s Pie
Instructions
  1. Saute the onion with a drizzle of olive oil in an oven-safe skillet over medium heat until slightly translucent. Add the kale and cook for a few minutes, until the kale has wilted slightly.
  2. Add the garlic and ginger to the pan and saute until fragrant.
  3. Add the ground chicken to the pan and break it up into small chunks, as you would for tacos.
  4. Add the turmeric, coriander, cumin, cardamom, chili, and harissa to the pan. Stir to evenly coat the meat and vegetables with the spices.
  5. Add the coconut milk, tomato paste, salt, and pepper to the pan. Reduce the heat slightly, stir, and simmer the mixture for 5-10 minutes, or until the liquid reduces slightly.
  6. Meanwhile, blend the cooked cauliflower with the coconut milk, turmeric, egg, salt, and pepper. Spread the cauliflower mixture over the meat mixture evenly.
  7. Broil the dish on high for 15-20 minutes, until the cauliflower topping is browned. Top with chili flakes and cilantro!

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