This is a variation of the classic comfort food shepherd’s pie. Instead of the minced meat filling I used lentils for a lighter fresher version of a classic!Add Favorite
- 5 Russet potatoes, peeled and quartered
- 1 Cup Brown lentils
- vegetable stock or water
- 1 Tbsp Vegetable oil
- 1 Jalepeno Chilli Pepper, chopped finely
- 2 Cloves Garlic, Minced
- 1 Onion, peeled and Chopped
- 2 Tbsp. Tomato paste
- 1 Tsp. Crushed Cumin Seeds
- ½ Tsp. Crushed Coriander Seeds
- 1 Tsp. Paprika
- ½ cup chopped Carrots
- ½ Cup Chopped Celery
- 1 tbsp. each salt and pepper or to taste
- 1 Cup Corn Kernels
- 1 Cup Frozen Peas
- First prepare the potato topping. In a large pot of boiling salted water add in the quartered potatoes on medium heat. Cook for about 15 minutes until the potatoes are soft. Drain out the water. Season with salt and pepper. Using a potato masher, mash the cooked potatoes. Set aside.
- In a small saucepan over medium high heat, combine the lentils and vegetable stock and bring to a boil. Cover and reduce heat to medium low and cook for about 20 minutes until the lentils are tender. Drain the lentils in a colander and set aside.
- In a skillet over medium low heat, combine 1 tbsp. of oil with the onions, garlic, chili, cumin, coriander and paprika. Cook for about 2 minutes stirring constantly. Add the tomato paste and mix well.
- Add the carrots, corn, peas and celery and cook for another 5 minutes, stirring occasionally. Finally add in the cooked lentils and mix well.
- To assemble the dish: pour the vegetable lentil mixture into a rectangular baking dish. Spread the mixture out as evenly as possible.
- Cover with a layer of the mashed potatoes and spread them evenly on top of the vegetables.
- Bake at 350 for about 30 minutes and serve.