Tikka Masala Mash Pie is a dream creation of sorts. I was having a conversation with Mr. Meaty on our way to Costco and I dreamed up a dish...Tikka Masala Pot Pie or Shepherd's Pie. My first thought was to put it all inside a samosa shell. But I decided that, while delicious, was a little much on the carbtastic side for a weeknight for me. Maybe for Sunday dinner later.
So, I went with Shepherd's pie style instead.
I'm offering this baby in several versions. My personal favorite is paneer tikka with Bombay potato mash. But if you're keto, you'll want to try the chicken tikka a la Two Sleevers with cauliflower mash. It's fantastic, too, but, of course, not vegetarian. 🙂 Whatever meal plan you follow, enjoy, and eat heartily!
You can also use the fabulous butter chickpeas recipe from my new cookbook. Or, if you have leftover turkey from thanksgiving, use it up instead of chicken by making Turkey Tikka Masala with Urvashi's Tikka Masala recipe.
If you have leftover mashed potatoes, use those, too. It's a great way to use leftovers without getting tired of the same old flavors. And if you're looking for more uses for leftovers, check out this Thanksgiving leftovers post!
So, the end result of my dream is a Tikka Masala Mash Pie, which is a Shepherd's pie style pie, a tikka topped with Bombay potato mash. It has turkey, chicken, paneer and chickpea options.
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Tikka Masala Mash Pie
Butter Chickpeas recipe from Super Easy Vegetarian Slow Cooker (recipe card below) OR
*Turkey Tikka Masala use turkey in place of chicken OR
Paneer Tikka use 6 ounces Paneer in place of chicken in the Tikka Masala
4 Yukon gold potatoes, cubed OR 1 Cauliflower
1/2 tablespoon lemon juice
1/2 tablespoon garam masala
1/2 tablespoon coriander
1 tablespoon cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/2 tablespoon dried fenugreek
1/2 tablespoon ginger paste
1/4 teaspoon amchur (dried mango powder, optional)
1/4 teaspoon chaat masala (optional)
1/2 teaspoon salt
1 teaspoon sesame oil
2 small carrots, diced small
1/2 green pepper, diced small
1/2 cup peas
1/2 cup heavy cream
Fresh cilantro and naan for serving.
Sunday samosa pot pie option
2 cups maida flour (or gluten-free flour)
2 tablespoons oil
1/4 teaspoon salt
1/2 cup water
Bake potato or cauliflower for 1 hour at 350 degrees Fahrenheit with remaining ingredients except for carrots, pepper, peas, and cream.
Parboil carrots and bell pepper for 5 minutes.
Stir carrots, bell pepper, and peas into the mash.
Layer tikka in serving dish.
Top with mash.
Broil on high in the oven for about 5 minutes.
Garnish with cilantro if desired and serve with naan.
For Sunday pot pie, mix flour with oil until it looks like breadcrumbs. Add water and knead into a firm dough. Add a bit more water if needed. Roll out dough to the size of your pot or pie dish.
For bubbly samosa crust, fry in hot oil until golden brown and bubbly. Then place the fried crust on top of your pie. Alternatively, you can place the raw dough on top and bake the whole pie at 400 degrees Fahrenheit for 20 to 25 minutes. It won't be bubbly, but there is less risk of breakage.
*For leftover turkey and mashed potatoes method. Prepare masala sauce in blender. Mix turkey with masala sauce in your dish (I use a cast iron pot), skip marinade and add about 1/2 to a cup of cream or yogurt to the sauce instead.
Add the previously cooked mash on top with the carrots and all. Bake at 350 degrees Fahrenheit for 30 minutes. Switch to broil for 5 minutes to brown the top of the potatoes.
The Super Easy Vegetarian Slow Cooker Cookbook
Want more vegetarian and vegan recipes you'll love? Check out my first cookbook! I'm so excited about it and I hope you'll love it. You can find more information about it right HERE.
The Indian Butter Chickpeas featured below and as an option in this Tikka Mash Pie is just one of 115+ yummy vegetarian recipes in the cookbook!
Tikka Mash Pie
- pressure cooker
- slow cooker
Bombay Potatoes OR Bombay Cauliflower Mash
- 4 Yukon gold potatoes, cubed and baked OR
- 1/4 whole Cauliflower
- 1/2 tablespoon lemon juice
- 1/2 tablespoon garam masala
- 1/2 tablespoon coriander
- 1 tablespoon cumin
- 1/4 teaspoon cayenne
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1 tablespoon ginger paste
- 1/2 teaspoon amchur (dried mango powder, optional)
- 1/4 teaspoon chaat masala (optional)
- 1/2 teaspoon salt
- 2 teaspoon sesame oil
- 2 small carrots, diced small
- 1/2 green pepper, diced small
- 1/2 cup peas
- 1/2 cup heavy cream (optional)
- fresh cilantro and naan, for serving
- Bake potato or cauliflower for 1 hour at 350 with remaining ingredients except carrots, pepper, peas and cream.
- Mash. Add cream.
- Parboil carrots and bell pepper for about 5 minutes.
- Stir in carrots, bell pepper and peas.
- Layer tikka in serving dish. Top with mash.
- Broil on high in oven for about 5 minutes.
- Garnish with cilantro if desired and serve with naan.
- For Sunday pot pie, mix flour with oil until it looks like breadcrumbs. Add water and knead into a firm dough. Add a bit more water if needed. Roll out dough to the size of your pot or pie dish. For bubbly samosa crust, fry in hot oil until golden brown and bubbly. Then place the fried crust on top of your pie. Alternatively, you can place the raw dough on top and bake the whole pie at 400 degrees Fahrenheit for 20 to 25 minutes. It won't be bubbly, but there is less risk of breakage.