Indian Spiced Shepherd's Pie with Mashed Red Lentils

• Gluten free

• Meat

  • 1 1/2 lbs Lamb, lean ground or minced

• Produce

  • 2 Carrots, large
  • 2 tbsp Garlic
  • 4 tsp Ginger
  • 1 Onion, small
  • 1 Onion, medium
  • 1 1/2 cups Peas, frozen or fresh
  • 1 1/2 cups Red lentils

• Canned Goods

  • 2 cups Chicken stock
  • 2/3 cup Tomato paste

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 2 Cloves
  • 2 tsp Coriander seeds
  • 1/2 tsp Turmeric

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 3 tbsp Butter or ghee
  • 1/2 cup Yogurt

• Liquids

  • 1 1/4 cups Water

Found on diversivore.com

Description

Ingredients

• 1.5 cups red lentils
• 1/2 small onion minced
• 1 tbsp garlic minced
• 2 tsp ginger minced
• 2 cups chicken stock
• 1.25 cups water
• 1/2 cup yogurt (preferably a thick Greek yogurt)
• 2 tbsp butter or ghee
• 1.5 lbs lean ground or minced lamb
• 1.5 cups peas frozen or fresh
• 2 large carrots diced (medium cubes), about 1.5 cups total
• 1 medium onion thinly sliced
• 1/2 small onion minced
• 1 tbsp garlic minced
• 2 tsp ginger minced
• 2 tsp coriander seeds
• 1 tsp cumin
• 1/2 tsp turmeric
• 2 cloves
• 1/2 tsp ground cinnamon
• 2/3 cup tomato paste (1 small can)
• 1 tbsp butter or ghee

Directions

• In a large, heavy-bottomed pot, melt half of the butter/ghee over medium-high heat. Add the garlic, ginger, and onions, and sauté until fragrant and starting to colour slightly; about 3-4 minutes.
• Add the lentils, stock, and water and bring to a boil. Reduce the heat to a very low simmer and cook the lentils, uncovered, until soft. If the liquid has all been absorbed and the lentils are still a little firm, add a splash of water, but take care not to add too much or the mash will be soggy. The finished lentils should basically fall apart, and shouldnt need any mashing.
• Stir the remaining butter/ghee and the yogurt. Season the finished lentils with salt and pepper, cover, and set aside.
• Heat a large, heavy (preferably cast iron) skillet or pot over medium-high heat. Add the spices to the pan and dry roast them until theyre fragrant; about 1 minute. Transfer the roasted spices to a spice grinder or mortar and pestle and crush to a powder.
• In the same pan, melt the butter/ghee over medium high heat. Add the ginger, garlic, and minced onions and sauté until fragrant and starting to colour slightly; about 3-4 minutes.
• Add the spices back to the pan along with the thinly sliced onions and stir to combine. Sauté over medium heat for an additional 4-5 minutes, stirring frequently. If the onions begin to burn at all, reduce the heat and/or add a bit more butter.
• In a separate large pot, brown the lamb and drain the excess fat. Add the peas, carrots, onion/spice mix, and tomato paste and stir to combine. Cook over medium heat until the mixture is thick and darkened slightly, about 5 minutes. Season with salt and pepper to taste.
• Preheat the oven to 350 F.
• Spread the meat/veggie mixture evenly in a large 11x7 inch baking dish. Carefully pour the mashed lentils over the meat and veggies and spread it evenly to the edges.
• Bake, uncovered, for 25 minutes, or until the lentils are a nice golden brown colour.
• Allow the finished shepherds pie to cool for 10 minutes, then serve with a little extra Greek yogurt, or perhaps a little chopped cilantro.

Nutrition