Indian-Inspired Shepherds Pie
Description: A fusion comfort dish combining creamy mashed potatoes with curry-spiced lamb or vegetable filling.
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 75 minutes
Cuisine: indian
Ingredients
- 3 ¾ lbs
- ¾ cups
- 1 ½ teaspoons
- ¾ teaspoons
- 1 tablespoons
- 4 tablespoons
- 2 tablespoons
- 2 whole
- 6 cloves
- 3 cups
- 3 cups
- 1 ½ tablespoons
- 2 teaspoons
- 3 cups
- 2 teaspoons
- 1 ½ teaspoons
- 1 teaspoons
- 1 tablespoons
- 1 ½ cups
- ¾ cups
- 2 cups
- 3 tablespoons
- 2 teaspoons
- 1 teaspoons
- 4 ½ tablespoons
- 1 ⅚ cups
- 3 cups
- 1 part
- 1 part
Instructions
- Cut potatoes into 1 inch slices & bring to boil with water in a large pot.
- Mash potatoes with butter, yogurt, milk, salt, pepper, and curry powder. Add some hot potato water if they are too dry.
- After water reaches boil, lower heat, cover, and simmer until very tender (~20-25 mins)
- Heat butter in large dutch oven over medium heat.
- Saute onion for 2-3 mins.
- Lower heat to medium, then add garlic and saute 2 mins.
- Add carrots, and celery.
- Add all filling seasonings and veggie broth.
- Bring to simmer, cover, and simmer on medium low for ~7-8 mins until carrots are cooked through.
- Drain potatoes and save some hot potato water.
- Cook lentils in salted water by simmering ~20-25 mins until tender but not falling apart.
- Simmer seeds in olive oil in a pot over medium heat until fragrant and golden.
- Add flour, whisking and stirring for 1 min.
- Gradually whisk in veggie broth (warm broth in microwave first).
- Cook until slightly thickened.
- Add gravy to the filling mixture along with peas/corn/green beans and cooked lentils.
- Filling should have a thick stew-like consistency. If too dry, add broth. If too wet, simmer off some liquid.
- Spread lentil filling in bottom of baking dish.
- Place 10 dollops of mashed potatoes over lentil stew and spread out to fill in the gaps.
- Bake 20-25 mins in 350F oven until golden and bubbling.
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