Name: Indian Spiced Lentil Shepherd's Pie with Sweet Potato Topping
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 1 cup Red Lentils; 3 cups Vegetable Broth; 1 whole Onion; 3 cloves Garlic; 1 tbsp Ginger; 1 tbsp Curry Powder; 0.5 tsp Turmeric; 0.5 cup Peas; 0.5 cup Carrots; 2 large Sweet Potatoes; 0.5 cup Coconut Milk (full fat); 2 tbsp Olive Oil; 2 tbsp Fresh Cilantro

Indian Spiced Lentil Shepherd's Pie with Sweet Potato Topping

VeganComfort FoodDinner

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Red Lentils	1 cup	106	8g	18g	0g
Vegetable Broth	3 cups	6	0g	2g	0g
Onion	1 whole	7	0g	2g	0g
Garlic	3 cloves	2	0g	1g	0g
Ginger	1 tbsp	1	0g	0g	0g
Curry Powder	1 tbsp	3	0g	1g	0g
Turmeric	0.5 tsp	1	0g	0g	0g
Peas	0.5 cup	10	1g	2g	0g
Carrots	0.5 cup	4	0g	1g	0g
Sweet Potatoes	2 large	98	2g	23g	0g
Coconut Milk (full fat)	0.5 cup	37	0g	1g	4g
Olive Oil	2 tbsp	41	0g	0g	5g
Fresh Cilantro	2 tbsp	0	0g	0g	0g

Ingredients (13)

Directions

Step 1
Peel and dice sweet potatoes. Boil until very tender, about 15-20 minutes. Drain and mash with coconut milk, salt, and pepper until smooth and creamy. Set aside.
Step 2
Preheat oven to 375°F (190°C). Finely chop onion, mince garlic, and grate ginger. Dice carrots.
Step 3
Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Sauté onion until softened. Add garlic, ginger, curry powder, and turmeric, cook for 1 minute until fragrant.
Step 4
Stir in red lentils, vegetable broth, and diced carrots. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, until lentils are tender and most liquid is absorbed. Stir in peas.
Step 5
Spread the sweet potato mash evenly over the lentil mixture in the skillet. You can create decorative patterns with a fork, if desired.
Step 6
Bake for 20-25 minutes, or until the topping is lightly browned and the filling is bubbly. Garnish with fresh cilantro before serving.