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Masalawala Shepherd’s Pie

March 7, 2018 2 Comments

Masalawala Shepherd's Pie|www.mannaandspice.com

Winter is not done with us. Or so says the weather people as I throw the remote at the TV. No, really. I didn’t actually throw the remote at the TV, Hubby. Our TV set is totally okay.

My instagram feed, though, is filled with stories of snow, temps below what normal should be, and lots of winter comfort foods. The comfort foods make this weather *ALMOST* bearable. Creamy tomato soup on repeat please.

But wait, I have to tell you about this masalawala shepherd’s pie. Technically, it’s cottage pie because it’s made with beef, not lamb but because remixes are my jam these days I’ll go with shepherd’s pie. I mean, have you checked out the Instant Pot butter chicken that’s already become a reader favorite this year?

Every year, I make slow cooker corned beef for St. Patrick’s Day.  Totally on fleek! This year, I wanted to break with our tradition and make a low carb, all-in-one whole30/paleo meal. Hubby, you’ve been put on notice. Also, the rebel in me very much alive and wants to do away with traditional this time around. Can you blame me though? I’m all about layering in spice- take a look at the link in this window to see who you’re dealing with, here. And, shepherd’s pie can be kinda bland. There, I said it. It took me years to publicly admit that basic is good but spice is ?.

Masalawala Shepherd's Pie|www.mannaandspice.com

So back to this masalawala shepherd’s pie. It’s the midwestern equivalent of a casserole- and do we ever love our casseroles. Saucy, smokey ground beef cooked with lots of delicious veggies (time to clean out that fridge!), in a rich tomatoey sauce. All topped with the fluffiest of whipped cauliflower. I mean, that sounds so cozy right now, in the middle of what’s supposed to be yet another storm for us in New England. Let’s make one thing clear though. Spice is not the same as *SPICY*. I’m talking about notes of flavor that hit your mouth and tongue in different places and bring out subtle flavors. It’s not set-your-mouth-on-fire type of spice. So those of you freaking out over the heat level, take a deep breath. You can customize the heat- add, subtract, or totally omit. Your call, my friend. Totally your call.

The best part of all shepherd’s pie are the spuds on top. You know you want those pillowy, fluffy, clould-like mashed taters. I did a thing- a delicious thing- where I took those out those coveted spuds (sorry, Hubby) and broke the hearts of shepherd’s pie lovers everywhere. But remember how I said it was a delicious thing? I made the FLUFFIEST, CREAMIEST, low-carb cauliflower “potatoes” to knock your shepherd’s pie loving socks off. I didn’t even miss the potatoes. In fact, they’re a little bit cheesy and garlicky too. ALSO, they’re a whole lot of paleo and whole30 friendly. In fact, this entire one-dish wonder is a low-carb, whole30, paleo, dairy-free, gluten free dance party. I’ll be dancing between spoonfuls over here. Let’s just have a Meredith Grey dance party and dance it out.

Masalawala Shepherd's Pie|www.mannaandspice.com

About that whipped cauliflower topping. I used a blender to puree steamed/boiled, riced cauliflower, with the rest of the ingredients. Swapping out heavy whipping cream with full-fat coconut milk or Nutpods is what gets you that creamiest ever result. Use the unflavored please. If you love the convenience of an emersion blender, go ahead and use it to puree the cauliflower but your mixture will be denser. It’ll still taste just as good, but you may not get the fluffiest of peaks. I used frozen cauliflower rice and simply steamed it with a clove of garlic until it was tender. That’s my shortcut way but you can use fresh cauliflower florets if that’s what you have on hand. ALSO, feel free to double the whipped cauliflower for an extra kick of luxury!

I’ve been using nutritional yeast to add a hint of a cheesy flavor in dishes for a little over a year now. I used some in the whipped cauliflower topping to give the dish a more cheesy, and complex flavor- remember, we’re doing away with the traditional here? If you’re not doing whole30 or paleo, you can sub in regular grated parmesan cheese with the same results. Or if that cheesy tang isn’t quite your thing, get rid of it entirely. No guilt or shame.

Masalawala Shepherd's Pie|www.mannaandspice.com

Traditionally, the meat and veggie combo is almost always made up for ground lamb, peas, carrots, and sometimes onions with some minimal spices like salt and pepper. To make this dish paleo and whole30, and just a little bit more lower carb, I replaced the peas with frozen green beans. Sometimes I add mushrooms, for an extra meaty flavor but I skipped it because I didn’t have any on hand. Also, you can make this fully meatless by adding a pound of sliced mushrooms and taking out the meat, obvi. The sauce is strong enough to hold the flavor of meat OR veggies so don’t worry about that.

FINALLY, what makes this masalawala? What IS masalawala? It literally means ‘of spice’. The additional of cumin and coriander lends a smokiness to the shepherd’s pie, while adding a complexity that makes you go back for seconds (and thirds). I added some crushed red pepper, not normally used in shepherd’s pie for a little bit of heat. You can add a little, a whole lot, or not at all depending on what you can tolerate. Finish that off with the earthiness of thyme and garlic and you’ve got a hit dish for St. Patrick’s Day. Or everyday.

Masalawala Shepherd's Pie|www.mannaandspice.com

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Masalawala Shepherd's Pie|www.mannaandspice.com

Masalawala Shepherd’s Pie

★★★★★ 5 from 1 reviews
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6-8 1x
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Ingredients

  • FOR THE FILLING:[/br]
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1/2 tsp red chili flakes (optional)
  • 1 tsp coriander powder
  • 1/2 tsp cumin
  • 2 garlic cloves, minced
  • 2 tbsp coconut aminos (or 1 tbsp worcestershire/soy sauce)
  • 1/4 cup tomato paste
  • 1 cup tomato sauce (optional)
  • 1–1 1/2 cup broth
  • 2 cups carrots, peeled and chopped (4 large carrots)
  • 2 cups frozen cut green beans (or peas)
  • 1 large onion, peeled and diced
  • 1 lb ground beef
  • 1 tsp thyme
  • 1 tsp minced parsley
  • FOR THE WHIPPED CAULIFLOWER TOPPING:[/br]
  • 2 12 Oz bags riced cauliflower (or 6 cups riced cauliflower)
  • 3 tbsp nutritional yeast (or 3 tbsp grated parmesan cheese)
  • 1 tsp salt
  • 1/2 tsp thyme
  • 1/2 tsp pepper
  • 1 garlic clove, peeded
  • 1/4 cup original nutpods/coconut milk (or heavy whipping cream)
  • 3 tbsp ghee (or butter)
  • Broth if needed to thin out potatoes
  • Oven 350 for 30 mins, broil for 5 mins

Instructions

  1. Preheat oven to 350 degrees.
  2. Add olive oil to a saucepan and heat on medium heat. Add onions and garlic. Saute until onions are translucent and garlic is fragrant, about 2-3 minutes. Add carrots, green beans, and salt. Stir together and cook for 3 more minutes, Add ground beef and cook until beef browns, about 5 minutes.
  3. Stir in tomato paste, tomato sauce, coconut aminos, thyme, and parsley. Slowly add in broth, stirring to prevent scorching. Reduce heat to low, cover and simmer for 15 minutes.
  4. While the filling is cooking, steam or boil riced cauliflower with the clove of garlic until tender, about 8 mins. Add into blender/food processor bowl with remaining ingredients, and blend until fully pureed, adding 1 tbsp broth at a time, if needed to get the mixture moving.
  5. Add beef and veggie mixture into the bottom of a 9X13 pan (use an 8X8 pan if you want a more dense, and thicker pie). Cover with the whipped cauliflower mixture and bake for 20 minutes.
  6. Turn the oven to broil and broil for 5 minutes to get that nice, crusty browned top.
  7. Serve with a crisp green salad.

Did you make this recipe?

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Filed Under: Beef, casseroles, Comfort Foods, Everyday Meals, Gluten-Free, Lunch, Main Course, Uncategorized

Chicken Tikka Masala Enchiladas

October 13, 2016 Leave a Comment

Chicken TIkka Masala Enchiladas| www.mannaandspice.com

This is a very special kind of crazy I’m borderlining on. And one of my proudest moments. Sorry kids, mommy loves you, but the preparation and/or consumption of these chicken tikka enchiladas may have surpassed the joy I felt at your births. I’m kidding, I’m kidding. Kinda. In all seriousness though, these enchiladas are no laughing matter. Remember when I promised you a knock-your-socks-off kinda recipe with this bomb tikka masala sauce? I was talking about this even more bombalicious chicken tikka masala enchilada goodness. There is just so much happening here from the stuffed, succulent pieces of chicken swimming in rich, creamy tikka masala sauce, contained in soft, corn tortillas; melty, gooey cheese baked to a perfection; to the spicy yogurt-mint raita. Talk about fusion food adventures ❤.

I relate to these chicken tikka masala enchiladas on so many levels. It is the hybrid of many flavors, and everyone gets along so well. We all need these enchiladas in our lives. I am lover of all things enchiladas and tex-mex. Can you guess by looking at the blog? I have 20,000 recipes of mexican/ tex-mex inspired dishes. The spices in more mexican, and less tex-mex dishes are very similar to the spices used in (pseudo) indian cooking so this marriage of soft corn tortillas and rich chicken tikka masala was the perfect union. These two were made to be wed into eternity, with only good times to be had; even if their existence is short-lived.

Chicken TIkka Masala Enchiladas| www.mannaandspice.com

I wasn’t anticipating how well these enchiladas would turn out until I looked at the 9X13 pan, full of enchiladas. It was 3/4 empty. After The Mister ate. It took a lot of self control to only eat a normal sized portion for myself, but I did it and when I looked at the pan again and then The Mister’s plate, I knew I’d have to take the pan away before he polished off the entire pan. They were THAT daaahhh-llllisssshhh-ousss! I think I can safely say I won that round of dinner #likeabawss.

Friends, the key to making these enchiladas a quick meal is to make the tikka masala paste in advance with my bomb tikka masala paste recipe. It stores well in the fridge and even better long term in the freezer, so all you’re doing is making the sauce and filling, stuffing warm corn tortillas, topping with cheese, and baking to gooey, cheesy, perfection. A note about the chicken: I like to marinate the chicken in a little bit of the tikka masala paste and drop it into the sauce as the sauce cooks. Once the chicken is cooked, pull it out of the sauce, and shred with two forks, add some of the sauce into a bowl with the shredded chicken, add shredded cheese, and fill the tortillas. I know it sounds like a lot of work but seriously guys, it’s the stuff that fills your stomach with comfort and warms you up on a cool fall night, as you settle in for the night to watch election coverage and all things cable news. #totalnerdstatus.

This election season has brought the concept of crafting narratives front and center for me. Without getting political, I can tell you that I have been critically examining my narrative- history and legacy. We juggle so many identities, both personal and public- ranging from our familial and cultural identities to our professional identities. And while some people struggle to keep those identities very compartmentalized, mine bleed into each other. My narrative is very much interwoven with my multiple identities, just like these chicken tikka masala enchiladas. I would like to leave these enchiladas as a part of my legacy, for many to enjoy, long after I’m gone. You’re welcome, world.Chicken TIkka Masala Enchiladas| www.mannaandspice.com

Chicken tikka masala, by itself isn’t actually a “true” indian dish. It’s birth is british, taking heavily/entirely from indian spices and catering to a milder palate. Its migration to the United States, in a very happening food scene, introduced it to the cool cats of tex-mex like cheesy enchiladas and the complex flavors of various enchilada sauces. All of the goodness of tex mex is, of course, inspired by mexican cuisine, for which I am eternally grateful. When you bring all these bold flavors together, expecting a culinary conflict of flavor to see which flavor reigns supreme, you’re actually pleasantly surprised. These complex flavors of each element of the chicken tikka masala enchiladas work together, in perfect harmony, to create a phenomenal balance of texture and taste.

The surprising pull-together factor of  this bomb dinner//lunch//brunch/breakfast//we don’t judge how you eat deliciousness, is the spicy yogurt mint raita (chutney).  Sauces have a very special place in my heart. They highlight, cool down, or spice up a dish, depending on the flavors of the dish. They’re the underdogs of the culinary world. Think about how many times you make a sauce for a meal. The liquid can be essential to keeping chicken moist, or serves as the perfect sweet garnish to a mild dessert, spices up AND cools down in baked sriracha wings. The possibilities!

This raita has a cooling but spicy effect on the enchiladas. How both? The yogurt and mint are cooling agents but the serano adds a kick. If you prefer a milder taste, either seed the serrano prior to blending or omit it altogether. Note- the enchiladas were on the milder side for me so I kept the serano in for my family and my spice loving offspring enjoyed it. There are also pieces of cucumber and tomato in the raita which lend crunch to the overall dish- I prefer seeded english cucumber but use whatever you have. Just seed it first or your raita may become watery.

Chicken TIkka Masala Enchiladas| www.mannaandspice.com

Between getting back to my much neglected blog and lif-ing, I found out yesterday that one of my recipes was featured in a Huffington Post Canada piece on thanksgiving leftovers. I was geeking out so hard. I did a happy dance and proceeded to pour over every blog post and make sure everything was in order. I think I needed that to get back into action and make this blog a priority- treat it as my 5th child if you will- because the joy I feel when I share a recipe and get feedback, is unparalleled. Remember, when we were talking about narratives a little while ago? Yup, my narrative clearly focuses on service through food. I love hearing from each and every one of you, letting me know how your cooking adventures are going; if you’ve had any epic fails we can share a good laugh about (I have my fair share); and just what you think in general. Because you matter. Your opinion matters.

And now, because your opinion matters, please commence loving these chicken tikka enchiladas and posting about them.

Chicken TIkka Masala Enchiladas| www.mannaandspice.com

Chicken TIkka Masala Enchiladas| www.mannaandspice.com

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Chicken TIkka Masala Enchiladas| www.mannaandspice.com

Chicken Tikka Masala Enchiladas

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 12 enchiladas 1x
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Ingredients

  • 2 boneless, skinless chicken breasts
  • 3/4 cup + 4tbsp tikka masala paste
  • 3 cups milk
  • 1/2 cup cream
  • 1 cup tomato sauce
  • 2 tbsp cooking fat
  • 1 1/2 cup shredded cheese
  • 12 tortillas*
  • FOR THE RAITA:
  • 1/2 cup yogurt (low or full fat)
  • 1 tomato, chopped and seeded
  • 1 cup cucumber, chopped and seeded
  • 1/4 cup cilantro
  • 1/4 cup mint
  • pinch of salt
  • 1 serrano pepper, stem removed (de-seed for milder raita or omit completely)
  • OPTIONAL:
  • cotija cheese for garnish
  • chopped cilantro for garnish

Instructions

  1. PREHEAT OVEN to 375 degrees.
  2. MARINATE THE CHICKEN. Combine 4 tbsp of tikka masala paste with chicken. Coat well. Cover and refrigerate for a minimum of 30 minutes or up to 24 hours in the fridge.
  3. MAKE THE TIKKA MASALA SAUCE. In a large saucepan, heat cooking fat over medium heat. Add remaining tikka masala paste and stir for 3-4 minutes, until masala starts to turn a nutty brown. Add tomato sauce. Stir to mix into masala paste. Slowly add in milk and cream. Bring to a boil and reduce to a simmer. Add the marinated chicken, cover and cook for 20 minutes, until chicken is cooked completely, until juices run clear. Remove chicken from masala sauce and shred with two forks while chicken is still very hot.
  4. MAKE THE FILLING. In a medium bowl, combine shredded chicken with 1/2 to 3/4 cup of the tikka masala sauce and 1 cup of cheese. Add enough liquid to moisten the chicken and you may need more or less, depending on how shredded chicken you have.
  5. HEAT THE TORTILLAS. In a dry frying pan, heat the tortillas, one tortilla at a time. Heat each side for 15-20 seconds, just until they become pliable. Wrap the tortillas in a clean towel to keep warm while assembling the enchiladas.
  6. ASSEMBLE THE ENCHILADAS. In a greased 9X13 baking dish, spread 1 cup of the unused tikka masala. Taking one tortilla out at a time from the towel, using a pair of tongs, dip into the remaining masala sauce, just enough to lightly coat the tortillas on each side. Fill with a heaping tablespoon of the chicken and cheese mixture. Roll and place into the pan, seam side down. Continue doing this for all the tortillas.** Top the enchiladas with any remaining masala sauce. Sprinkle with the remaining cheese and cover tightly with aluminum foil.
  7. BAKE covered for 25 minutes. Uncover and bake an additional 3-5 minutes, until the cheese melts.
  8. MAKE THE RIATA. While the enchiladas are baking, Add yogurt, mint, cilantro, and serrano pepper into a blender. Blend until you have a smooth, green colored sauce. Pour into a bowl and stir in tomato and cucumber. Add salt to taste.
  9. GARNISH with cotija cheese and fresh cilantro if desired. Serve enchiladas warm, topped with mint yogurt raita.

Notes

*I like to use corn tortillas but if you prefer flour tortillas, feel free to use those instead.
**I like to like line up 8 enchiladas across the length of the pan and add the remaining four in the gap at the width of the pan.

Did you make this recipe?

Tag @mannaandspice on Instagram and hashtag it #mannaandspice

 

Filed Under: casseroles, casseroles, Comfort Foods, Everyday Meals, Gluten-Free, Main Course, Poultry

Chicken Tamale Pie

March 16, 2016 1 Comment

Chicken Tamale Pie|www.mannaandspice.com

Let’s go over this. Sweet, soft cornbread + shredded chicken in fiery sauce+lots of CHEESE= delicious dinner is served ?.

THE END.

I’m just kidding. But seriously, you have to try this comfort tex-mex classic: chicken tamale pie. Because sometimes, I just don’t wanna deal with making a full meal and would rather just do a one-dish wonder with a simple salad.

Confession time: I’m really not into casserole-y type dishes that call for “a can of cream of x soup” and “a can of x vegetables”. *gasp* I’m just not; they’re bland and full of unnecessary fat, and lack texture. I’d rather just eat a giant bowl of ice cream because priorities, man. Priorities. ?

But I get why casseroles exist. Casseroles are a quick way to put a meal on the table while stretching the buck. And casseroles usually have a component of a protein and sides built into one single dish. That’s a win for busy people everywhere; especially when your 5-year-old is whining because she’s hungry even though minutes before she said she was too full to finish her third snack of the afternoon. AFTER you warned her that she wouldn’t get anything else until dinner-time. And your 3-year-old is walking about growling at and terrorizing the toddler who is taking a break from unfolding the previously folded and sorted laundry for the fifth time in an hour, to rip the pages out of your 8-year-old’s overdue library book. Who is in turn screaming at the top of her lungs to get her brother’s attention. Because that’s efficiency right there. And then there is me. I just want them all to be quiet. For like 3 entire minutes so I can pretend to have some sort of order in my chaotic world.

On days like these, I want desperately need a quick dinner, ya’ know, before my entire house comes crashing down. I usually go for things like this 20-minute classic, or these sammies, The chicken tamale pie fits the bill, where I can just assemble a few ingredients and pop it in the oven.

Chicken Tamale Pie|www.mannaandspice.com

I made my cornbread from scratch, and used homemade enchilada sauce but you can use canned enchilada sauce, cornbread mix, and pre-cooked chicken to make this an even faster meal. Did I mention that I cut back on the fat and calories by replacing butter traditionally found in cornbread with fat-free greek yogurt? And I slow cooked my chicken in the crockpot for lunch earlier that day, so I didn’t have to make additional chicken. The chicken was fall-apart tender; I barely had to shred it myself. The best part is, you can use ANY leftover chicken like I did with my leftover lunch. I had some roasted poblano peppers to use as well so I mixed them in with the chicken; you can replace the peppers with canned green chiles, mild or hot, depending on your preference.

Chicken Tamale Pie|www.mannaandspice.com

Chicken Tamale Pie|www.mannaandspice.com

Let’s talk layers. The cornbread forms the bottom layer, or the crust of the tamale pie. The addition of whole kernels of corn give the crust a more varied texture, with bursts of savory and sweet. And this is key: using the back of a wooden spoon, poke holes into the cornbread. These holes allow the enchilada sauce to seep into the cornbread and flavor it even more. Then comes the layer of shredded chicken mixed with enchilada sauce, and finally the cheese. Oh the cheese! I only had cheddar in my fridge but you can use any blend of cheese you want. I’ll probably use a combination of pepper jack and colby next time. Then it bakes again, until the cheese is melty.

And with that, dinner is done!

Chicken Tamale Pie|www.mannaandspice.com

Chicken Tamale Pie|www.mannaandspice.com Chicken Tamale Pie|www.mannaandspice.com

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Chicken Tamale Pie|www.mannaandspice.com

Chicken Tamale Pie

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 8 1x
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Ingredients

  • 1 lb cooked shredded chicken breast (recipe follows)
  • 2/3 cup flour
  • 1/2 cup cornmeal
  • 1 tbsp baking soda
  • 3 tbsp vegetable oil
  • 1/2 cup 0% fat greek yogurt
  • 1/2 cup milk
  • 3 tbsp sugar
  • 1/4 tsp salt
  • 1 egg
  • 1 cup frozen corn, thawed
  • 1 cup shredded cheese of choice (like a mexican, pepperjack, colby, etc.)
  • 2 cups enchilada sauce (or canned enchilada sauce)
  • 1 small can diced green chiles, drained or roasted poblano peppers
  • slow cooker chicken:
  • 1 lb chicken breast
  • 1/4 tsp garlic
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1 tsp salt

Instructions

  1. COOK THE CHICKEN: combine chicken with spices and cook in slow cooker on high for 2-3 hours, until fully cooked. Shred with two forks and set aside.
  2. Preheat oven to 375 degrees. Grease a 9-10-inch pie pan or cast iron skillet and set aside.
  3. In a large bowl, combine flour, cornmeal, salt, baking powder, and sugar. Set aside.
  4. In a separate bowl, whisk together egg, milk, oil, and greek yogurt. Stir in corn.
  5. Slowly stir in wet ingredients to dry ingredients, just until mixed. Do not overmix.
  6. Pour cornbread mixture into greased pan and bake for 20-25 minutes, until the edges start to turn golden brown. The cornbread will be a little wet even when fully cooked.
  7. While the cornbread is baking, combine shredded chicken with1 1/2 cups enchilada sauce and green chilies.
  8. Remove cornbread from the oven. With the back of a wooden spoon, poke holes all over corn bread. Spread remaining enchilada sauce onto the cornbread. Spread the chicken and sauce mixture on top of the cornbread. Top with cheese.
  9. Bake for 10-15 minutes, until cheese is melted.

Did you make this recipe?

Tag @mannaandspice on Instagram and hashtag it #mannaandspice

 

Filed Under: casseroles, Comfort Foods, Everyday Meals, Main Course, One Pot Meals, Poultry

Hi there! I'm Sadiya, welcome to my little corner of the world (currently Boston, Mass) where I marry flavors from my traditional Indian upbringing with a fresh, healthy, American approach. I launched my blog in 2015 as a hobby, life happened (which is does when you're a mom of four and you move halfway across the country), and now here I am, back at it! Read More…

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