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Lentil Shepherd’s Pie with Indian Spices

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Level: Easy

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Description

Protein rich lentils and lots of vegetables along with warm Indian spices make this hearty Vegetarian Shepherd’s Pie just as satisfying as its meaty counterparts. This easy vegetarian version of a classic is comfort food at its finest and is sure to be a show stopper at your holiday table!

Ingredients

  • FOR THE FILLING:
  • 1-½ cup Brown Or Green Lentils, Uncooked, Rinsed
  • 2 Tablespoons Olive Oil
  • 1  Medium Onion, Diced
  • 2 cloves Garlic, Minced
  • 2 sticks Celery, Chopped
  • 3  Carrots, Peeled And Chopped
  • Fresh Herbs Of Choice (I Used 1 Sprig Of Rosemary, 3 Sprigs Of Thyme)
  • 2 Tablespoons Tomato Paste
  • 1 teaspoon Roasted Cumin Powder
  • ½ teaspoons Garam Masala
  • 4 cups Vegetable Broth
  • Salt And Black Pepper To Taste
  • 1 cup Frozen Mixed Vegetables (I Used Edamame, Red Bell Pepper And Corn)
  • FOR THE MASHED POTATOES:
  • 5  Yukon Gold Potatoes
  • ½ cups Full Fat Greek Yogurt
  • ¼ cups Butter Or Olive Oil
  • ¼ teaspoons Turmeric
  • ¼ teaspoons Chaat Masala (optional)
  • Salt And Black Pepper To Taste

Preparation

Rinse and soak lentils in warm water.

For the mashed potatoes, cut any big potatoes in half. Set a big a big pot of water on high heat, salt it and add the potatoes. Boil until fork-tender, about 20–30 minutes. (If using an Instant Pot or pressure cooker, add the potatoes, cover them with water and set to cook on high pressure for 1 minute. Let the pressure release naturally after that.)

While potatoes are cooking, prepare the filling. Preheat oven to 425ºF (220ºC).

Set a large oven-safe skillet (see notes) over medium high heat and add oil. Once the oil is shiny, add onions and garlic and sauté until fragrant and slightly browned, about 2–3 minutes.

Add celery, carrots and herbs and sauté until carrots are softened. Add tomato paste, roasted cumin powder and garam masala.

Drain the soaked lentils and add them to the skillet along with broth, salt and black pepper and stir. Bring to a low boil, then reduce heat to simmer. Cover and set the timer for 20 minutes. After 20 minutes, add the frozen veggies, stir, cover and set the timer for 10 more minutes. Check the lentils for doneness after the timer goes off—they should retain some bite and should not be mushy. Turn heat off.

Once potatoes are cooked, drain and peel (see notes), and add back to the pot. Add yogurt, butter, turmeric, chaat masala (if using), salt and black pepper. Mash everything together until smooth and creamy. Taste and check for seasoning.

Spread (or pipe) the mashed potatoes on top of the filling, brushing with extra melted butter if you like. Bake for 10–15 minutes at 350ºF. Broil on high (very carefully) until mashed potatoes are lightly browned on top to be extra awesome.

Notes:
• If you do not have an oven safe skillet, grease an oven-safe dish (9X13) and transfer the cooked filling into it.
• I peel the potatoes after boiling. I find it easier and the potatoes do not get mushy and wet. If the potatoes are too hot for you to handle, stick a fork in, hold the potato up using the fork handle and then peel.
• To make this vegan, use olive oil instead of butter and non-dairy milk in place of yogurt.

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