Indian Spiced Shepherd's Pie with Mashed Red Lentils
Classic Indian ingredients - lentils, spices & lamb - meet home-cooked comfort food in this delicious shepherd's pie.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
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 shouldn't need any mashing.
- 3
Stir the remaining butter/ghee and the yogurt. Season the finished lentils with salt and pepper, cover, and set aside.
- 4
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 they're fragrant; about 1 minute. Transfer the roasted spices to a spice grinder or mortar and pestle and crush to a powder.
- 5
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.
- 6
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.
- 7
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.
- 8
Preheat the oven to 350 F.
- 9
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.
- 10
Bake, uncovered, for 25 minutes, or until the lentils are a nice golden brown colour.
- 11
Allow the finished shepherd's pie to cool for 10 minutes, then serve with a little extra Greek yogurt, or perhaps a little chopped cilantro.