52 Dinners - Week 46: Pumpkin Fritters & Curried Chicken Shepherd's Pie

52 Dinners - Week 46: Pumpkin Fritters & Curried Chicken Shepherd's Pie
Our friends Linda & Sheldon came over for a casual Sunday dinner last night. They’re both smart and fun, and they tell good stories. Linda has lived all over the place, and used to own a restaurant. She has a horse named Fern and a very old pet chicken.
Sheldon is an avid cyclist and skier, and is quite the dinner party host himself! We only get to see them a few times a year, so last night was extra special.
We started with pumpkin fritters. Everyone loves fritters, and pretty much anything can be made into a fritter.
I simply peeled a small pumpkin and grated it with a box grater, then added a couple eggs, some salt, spices, scallions, and enough flour to make it fritter batter consistency.
I sprinkled in some Garam Masala, cardamom, nutmeg, lots of pepper, and a dash of cayenne. Fried them up, and served them hot with a cilantro lime sour cream (and an ice cream sundae spoon).
I made a big spinach salad with feta, grapefruit, and toasted pecans, served in this beautiful bowl. Then I brought out a curried chicken shepherd's pie with sweet potato. I’ve made this dish many times over the years using ground beef or ground pork, but this was the first time with chicken. It’s basically a chicken pot pie filling, with chicken thigh, onion, garlic, carrot, peas, and a whole lot of Indian spice.
On top is mashed sweet potatoes (I was inspired by your potato swirl Justin Chapple!) with equal amounts of butter and yogurt whipped in, then I garnished with a handful of cilantro. 
For dessert I served flourless chocolate cake. I had some blackberries in the freezer, so I made a chunky sauce and topped it all with salty roasted pistachios and some chocolate shavings.
A meal doesn’t have to be fancy in order to be special.
- Thomas

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