Spicy Lentil Shepherd's Pie with Sweet Potato Topping
60% authentic · Fusion
A creative twist on Lentil Shepherd's Pie, featuring a spicy, flavorful lentil filling with warming spices and a vibrant sweet potato mash topping.
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Ingredients
- Green or Brown Lentils1.5 cups
- Vegetable Broth3 cups
- Onion1 medium
- Red Bell Pepper1
- Garlic3 cloves
- Ginger1 inch piece
- Tomato Paste1 tbsp
- Curry Powder1 tbsp
- Cumin1 tsp
- Coriander1 tsp
- Chili Flakes1/2 tsp (or to taste)
- Sweet Potatoes2 lbs
- Coconut Milk (full fat)1/4 cup
- Olive Oil2 tbsp
- Saltto taste
- Black Pepperto taste
Steps
- 1
Rinse lentils and set aside.
- 2
Finely chop onion and red bell pepper. Mince garlic and grate ginger.
- 3
Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 6-8 minutes.
- 4
Add red bell pepper, minced garlic, and grated ginger. Cook for 2-3 minutes until fragrant.
- 5
Stir in tomato paste, curry powder, cumin, coriander, and chili flakes. Cook for 1 minute until spices are fragrant.
- 6
Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender and the mixture has thickened.
- 7
While lentils are simmering, peel and chop sweet potatoes. Place in a pot, cover with cold water, add salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
- 8
Drain sweet potatoes and return to the pot. Add coconut milk. Mash until smooth. Season with salt and pepper.
- 9
Preheat oven to 375°F (190°C).
- 10
Pour the spicy lentil filling into a baking dish.
- 11
Spoon the sweet potato topping evenly over the lentil filling.
- 12
Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbling.
- 13
Let stand for 5-10 minutes before serving.
