Vegetarian Shepherds Pie with Lentils and Indian Flavors
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!
Servings: 8
Ingredients
Filling:
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 carrots peeled and chopped
- 2 stalks celery chopped
- 1 ½ cups uncooked brown or green lentils rinsed and soaked
- Fresh herbs to taste I used 1 sprig of rosemary, 3 sprigs of thyme
- 2 tablespoons tomato paste
- 1 teaspoon roasted cumin powder
- ½ teaspoon garam masala
- 4 cups vegetable broth
- 1 cup frozen mixed veggies: I used edamame, red bell pepper and corn
- Salt and black pepper to taste
Mashed Potatoes:
- 5 Yukon gold potatoes
- ½ cup full fat Greek yogurt
- ¼ cup butter or olive oil
- Salt and black pepper to taste
- ¼ teaspoon turmeric
- ¼ teaspoon chaat masala optional
Instructions
- Rinse and soak the lentils in warm water
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 them until fork tender (for 20-30 minutes).
- If using 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.
Lentil and veggie filling:
- While potatoes are cooking, preheat oven to 425 degrees F (220 C).
- 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 the tomato paste, roasted cumin powder and garam masala.
- Drain the soaked lentils and add them to the skillet along with stock, salt and black pepper and stir. Bring to a low boil. Then reduce heat to simmer. Cover and continue cooking until lentils are tender (30-35 minutes). At this point, I 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 the heat off.
- Once the potatoes are cooked, drain and peel them (see notes), and add back to the pot. Add yogurt, butter, turmeric, chaat masala 9if using), salt and black pepper.
- Mash everything together until smooth and creamy. Give a taste check for seasonings.
Bake:
- Spread (or pipe) the mashed potatoes on top of the filling, brush with extra melted butter if you like and bake for 10-15 minutes at 350. Broil on high (very carefully) until the mashers are lightly browned on top to be extra awesome.
Notes
If you do not have an oven safe skillet (like this one
), 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.
Make it vegan: Use olive oil instead of butter and non-dairy milk in place of yogurt.
), 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.
Make it vegan: Use olive oil instead of butter and non-dairy milk in place of yogurt.