Indian Spiced Lentil Shepherd's Pie

A hearty vegetarian twist on a classic, featuring savory, spiced lentils and vegetables beneath a fluffy, golden layer of sweet potato mash.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 4
• Cuisine: Indian
• Difficulty: Medium
• Cost: $2.49/serving

Dietary

• High-Fiber
• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• Kosher
• Halal

Tags

• comfort food
• one-pot
• bake
• healthy
• savory

Ingredients

• 2 pound sweet potatoes (peeled and diced)
• 2 tablespoon olive oil
• 1 yellow onion (chopped)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 1 cup brown lentils (rinsed)
• 2.5 cup vegetable broth
• 1 cup frozen peas and carrots
• 0.5 cup milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Place the diced sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until very tender. Drain well, return to the pot, and mash with 1/4 cup milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Set aside.
2. Preheat oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook for 5 minutes until softened.
3. Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant. Add the ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for 30 seconds more.
4. Add the rinsed brown lentils and 2 1/2 cups vegetable broth to the skillet. Bring to a simmer, then reduce heat, cover, and cook for 25-30 minutes, or until the lentils are tender and most of the liquid is absorbed.
5. Stir in the frozen peas and carrots blend, remaining 1/4 cup milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper into the lentil mixture. Cook for 2-3 minutes until heated through.
6. Transfer the lentil mixture to an oven-safe baking dish (around 8x8 or 9x9 inches). Spread the mashed sweet potatoes evenly over the top. You can use a fork to create decorative ridges.
7. Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly. Let stand for 5 minutes before serving.

Notes

To make this vegan, use a plant-based milk and ensure your vegetable broth is vegan-certified. A sprinkle of fresh cilantro can add a bright finish.

Nutrition (per serving)

• Calories: 520
• Protein: 23.5 g
• Carbohydrates: 83.1 g
• Fat: 12.5 g
• Fiber: 22.8 g
• Sodium: 780 mg
• Saturated Fat: 2.2 g
• Sugar: 19.5 g
• Cholesterol: 5 mg