Chicken Jalfrezi Shepherds Pie

White plate with yellow mashed potato on top of chunks of chicken in a jalfrezi sauce and a mixed dressed salad

One of our classic and regularly appearing family meals is my husband’s shepherds pie. I wanted to take this and put my own twist on it. So I thought why not take an Indian dish, like the traditional Jalfrezi curry, and combine it with this English classic.

I always serve my Chicken Jalfrezi Shepherds Pie with my Indian Spiced Salad as the flavours work really well together and I always get such good feedback from friends when I make this for them.

I hope you enjoy it as much as I do and please let me know what you think.

What’s In It?

  • 1 tbsp Olive/Rapeseed/Vegetable Oil
  • 1 Medium Onion (diced)
  • 2 Garlic Cloves (crushed)
  • 1 inch piece of Ginger (crushed)
  • 1-2 Green Chillies (chopped) [optional]
  • 4 (approx. 640g) Chicken Breast (cubed)
  • 1 Medium Red Pepper (cubed)
  • 1 Medium Green Pepper (cubed)
  • 2 Medium Tomatoes (quartered)
  • 1 tsp Turmeric Powder
  • 1/2 tsp Paprika Powder
  • 1/4 – 1/2 tsp Chilli Powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 1/2 tsp Himalayan or Sea Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Garam Masala
  • 2 tbsp Fresh Coriander (chopped)
  • 1 1/2 lb. Maris Piper or King Edward Potatoes (peeled, cubed and boiled)
  • 1/2 oz Salted Butter
  • 2 Spring Onions (sliced)
  • 1/2 tsp Cumin Seeds
  • Splash Whole or Semi Skimmed Milk

How Do I Make It?

Heat oil over a medium heat and add the chopped onions, crushed garlic, crushed ginger and chopped green chillies if using. Cook for 5 minutes, until the onions have softened and started to go brown.

Add the cubes of chicken and a splash of water and cook for 10 minutes, until the chicken is sealed. Stir every so often.

Add the red pepper, green pepper and tomato quarters and cook for a further 5 minutes, mixing well.

Add the paprika powder, chilli powder, cumin powder, coriander powder, garam masala, black pepper and 1 tsp of the salt and 1/2 tsp of the turmeric powder.  Cook covered for a further 5 minutes.

Add the chopped coriander and mix well. Spoon the Chicken Jalfrezi into a pie dish.

Meanwhile, heat the butter in a small saucepan over a medium heat. Add cumin seeds and sliced spring onions and cook for 1 minute.

Add the remaining 1/2 tsp of turmeric powder and 1/2 tsp of salt and cook for a further minute.

Drain the boiled potatoes into a large bowl. Pour over the spring onion mixture along with a splash of milk and mash through evenly. The turmeric should turn the mash a consistent yellow colour throughout.

Spoon the Turmeric Mash over the Chicken Jalfrezi mixture in the pie dish.

Bake in the oven at 180’c (Gas Mark 4) on the middle shelf for 30 minutes.

Serve with my Indian Spiced Salad or a refreshing Raita.

The Art of Healthy Living Taste Test

I made this recipe the other day for myself and my husband and oh my goodness it is quite literally a taste sensation. Anupreet clearly is an absolute goddess when it comes to knowing her spices and the depth of flavours within this dish are truly stunning. This recipe has well and truly earnt itself a place on my regulars list and if you don’t have a go at making it yourself then you are seriously missing out!

Anupreet is in the process of bringing together her recipes to put into a book as well as developing her Indian cooking lessons, being a working mum of two and coming up with a whole heap of other fab foodie ideas – us women really are great aren’t we!

If you’d like to find out more about Anupreet head on over to our exclusive interview with her here ->

Anupreet Attridge is a married mum of two who has a passion for fusion cooking and is a self-confessed beauty junkie. She currently teaches Indian Cookery and is also writing her own cookbook. She draws her inspiration from various styles and cultures and focuses on using unprocessed, organic and unrefined ingredients.

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