Description
A comforting Indian shepherd’s pie made with spiced lentil and vegetable filling layered under creamy mashed potatoes and baked until golden.
Ingredients
Units
Scale
- 1 cup brown lentils dry
- 3 large russet potatoes peeled and cubed
- 1 large onion diced
- 2 carrots diced
- 1 cup green peas
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons tomato paste
- 1 1/2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder optional
- 2 tablespoons unsalted butter or ghee
- 1/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Boil potatoes until fork tender. Drain and mash with butter, milk, salt, and pepper.
- Sauté onion, carrots, garlic, and ginger until softened.
- Add tomato paste and spices. Cook until fragrant.
- Stir in lentils and vegetable broth. Simmer until lentils are tender and mixture thickens. Add peas.
- Spread lentil mixture into baking dish and top with mashed potatoes.
- Bake 20 to 25 minutes until lightly golden on top.
- Let rest 10 minutes before serving.
Notes
- Simmer filling until thick before baking.
- Broil briefly for crispier topping.
- Let rest before serving for easier slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg