Malay-Inspired Shepherd's Pie

200g ground chicken 1 small onion, finely chopped 2 cloves garlic, minced 1 small red chili, deseeded and chopped 1/2 tsp turmeric powder 1 tsp ground cumin 1 tsp coriander powder 1 tbsp kecap manis (sweet soy sauce) 100ml light coconut milk 200g sweet potatoes, peeled and chopped 50g cauliflower florets 1 tbsp olive oil Salt and pepper to taste Fresh cilantro leaves for garnish

A harmonious fusion of classic British shepherd's pie with vibrant Malay flavors. This healthy and simple dish features spiced ground chicken and fragrant coconut milk mashed potatoes, perfect for 1-2 people in under an hour.

Steps

1. Preheat oven to 200°C (390°F). 2. Boil sweet potatoes and cauliflower in salted water until tender, about 15 minutes. 3. Drain and mash sweet potatoes and cauliflower together with light coconut milk, salt, and pepper. Set aside. 4. Heat olive oil in a pan over medium heat. Add chopped onion, garlic, and red chili; sauté until fragrant and translucent. 5. Add ground chicken, turmeric, cumin, and coriander powders. Cook until chicken is browned. 6. Stir in kecap manis and cook for another 2 minutes. Adjust seasoning with salt and pepper. 7. Transfer the spiced ground chicken mixture into a small ovenproof dish. 8. Spread the mashed sweet potato and cauliflower mixture evenly over the top. 9. Bake in the preheated oven for 15-20 minutes until the top is slightly golden. 10. Garnish with fresh cilantro leaves before serving.