Recipe: Deep-Dish Shepherd’s Pie with Sweet Potato and Chicken Curry (2024)

For the sweet potatoes:

• 6 pounds

  sweet potatoes, peeled, and cut into large chunks

• 1/2 cup

  unsweetened canned coconut cream (see Recipe Notes)

• 1/4 cup

  coconut oil

For the chicken curry spice mixture:

• 3

  large or 6 small dried bay leaves (using those broken pieces is just fine for this!)

• 4

  whole cloves

• 2 to 8

  dried red chiles, stems and seeds removed (depending upon heat preference)

• 10

  whole black peppercorns

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• 2 teaspoons

  cumin seeds

• 1 teaspoon

  coriander seeds

For the sweet potato spice mixture:

• 1 teaspoon

  kosher salt

• 1 teaspoon

  ground cinnamon

• 1 teaspoon

  ground turmeric

• 1/2 teaspoon

  ground cardamom, green preferred

• 1/2 teaspoon

  freshly ground white pepper

• 1/4 teaspoon

  ground cloves

• 6 to 8 scrapes

  nutmeg (see Recipe Notes)

For the chicken curry:

• 4 tablespoons

  coconut oil

• 2

  large sweet onions, peeled and finely chopped (about 3 cups)

• 1

  (2-inch) piece fresh ginger, peeled and grated

• 4 cloves

  garlic, peeled and grated, any green centers discarded

• 2 1/2 pounds

  boneless, skinless chicken thighs, cut into to 2- to 2 1/2-inch pieces

• 1 1/2 teaspoons

  kosher salt

• 1

  (14-ounce) can unsweetened coconut milk (see Recipe Notes)

• 1/4 cup

  cashew butter

• 2 tablespoons

  dark brown sugar

• 1

  (14.5-ounce) can chopped tomatoes

• 1 pound

  frozen spinach, defrosted and squeezed, or 2 pounds fresh spinach, leaves only, sautéed and squeezed (1 cup cooked, squeezed, and packed)

• 1 cup

  baby green peas, fresh or frozen and defrosted

• 1

  small bunch fresh cilantro, leaves and stems finely chopped

Cook the sweet potatoes:

1. Place a large pot with cold salted water on the stove. Add the potatoes. Cook over high heat for about 20 minutes, until the potatoes are soft and a knife slides through the center of the thickest potato with ease.

Prepare the spices for the chicken curry:

1. In a large, heavy pot or enameled cast iron skillet set over high heat, combine the dried bay leaves, cloves, dried chilies, peppercorns, cumin seeds, and coriander seeds and cook, shaking the pan, for 30 to 45 seconds, being careful that the spices do not burn. Transfer to a spice grinder or coffee grinder dedicated to spices and grind until fully powdered. Transfer to a bowl labeled "for the chicken curry," and reserve the pan.

Toast the spices for the sweet potatoes:

1. Heat the same pan and add the salt, cinnamon, turmeric, cardamom, pepper, cloves, and nutmeg and cook, stirring, for 15 seconds. Transfer to a bowl labeled "for the sweet potatoes" (the two spice mixtures will look the same!). Reserve the pan.

Make the chicken curry:

1. Return the pan to high heat, add the coconut oil, and heat until the oil is fully melted and hot. Add the onions and cook, still over high heat, stirring until they are translucent and the edges are browned. Add the ginger and garlic, stir well, and cook for 30 seconds. Add the chicken and stir to incorporate. Add the salt and stir well. Add the coconut milk and cashew butter and stir well. Add the brown sugar and tomatoes and stir. Add the spice mixture and the cinnamon and stir well. Reduce the heat to a simmer, cover, and cook for about 20 minutes, or until the chicken is no longer pink and is cooked through.

2. Drain the sweet potatoes, and return to the pot. Add the coconut oil, coconut cream, and reserved spices and stir well. Set aside.

3. Preheat the oven to broil. Spray a 9x13-inch deep-dish lasagna pan or casserole dish that is at least 3 inches deep with nonstick vegetable oil spray. Add the spinach, peas, and cilantro to the chicken curry, stir well, and transfer to the prepared pan. Spoon the sweet potato mixture across the top and smooth with the back of a wet spoon or offset spatula. Broil for 10 minutes, or until the potatoes are lightly browned and crusty. Serve immediately.