Indian-Inspired Shepherds Pie

Name: Indian-Inspired Shepherds Pie
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 10 servings
Cuisine: indian
Ingredients: 3.75 lbs potatoes; 0.75 cups milk; 1.5 teaspoons salt; 0.75 teaspoons black pepper; 1 tablespoons curry powder; 4 tablespoons butter or ghee; 2 tablespoons butter or ghee; 2 whole onions, diced; 6 cloves garlic, chopped; 3 cups carrots, diced; 3 cups celery, diced; 1.5 tablespoons garam masala; 2 teaspoons ground cumin; 3 cups corn/green beans/peas; 2 teaspoons ground coriander; 1.5 teaspoons salt; 1 teaspoons black pepper; 1 tablespoons dried fenugreek leaves; 1.5 cups vegetable broth; 0.75 cups plain yogurt; 2 cups dry lentils; 3 tablespoons olive oil; 2 teaspoons cumin seeds; 1 teaspoons fennel seeds; 4.5 tablespoons flour; 1.88 cups vegetable broth; 3 cups peas/corn/green beans; 1 part filling; 1 part mashed potatoes

By codyalanstubbs

IntermediateMainDinnerindian

Ingredients

Servings:

3 ¾ lbs potatoes
¾ cups milk
1 ½ teaspoons salt
¾ teaspoons black pepper
1 tablespoons curry powder
4 tablespoons butter or ghee
2 tablespoons butter or ghee
2 whole onions, diced
6 cloves garlic, chopped
3 cups carrots, diced
3 cups celery, diced
1 ½ tablespoons garam masala
2 teaspoons ground cumin
3 cups corn/green beans/peas
2 teaspoons ground coriander
1 ½ teaspoons salt
1 teaspoons black pepper
1 tablespoons dried fenugreek leaves
1 ½ cups vegetable broth
¾ cups plain yogurt
2 cups dry lentils
3 tablespoons olive oil
2 teaspoons cumin seeds
1 teaspoons fennel seeds
4 ½ tablespoons flour
1 ⅚ cups vegetable broth
3 cups peas/corn/green beans
1 part filling
1 part mashed potatoes

Instructions

1
Cut potatoes into 1 inch slices & bring to boil with water in a large pot.
2
Mash potatoes with butter, yogurt, milk, salt, pepper, and curry powder. Add some hot potato water if they are too dry.
3
After water reaches boil, lower heat, cover, and simmer until very tender (~20-25 mins)
4
Heat butter in large dutch oven over medium heat.
5
Saute onion for 2-3 mins.
6
Lower heat to medium, then add garlic and saute 2 mins.
7
Add carrots, and celery.
8
Add all filling seasonings and veggie broth.
9
Bring to simmer, cover, and simmer on medium low for ~7-8 mins until carrots are cooked through.
10
Drain potatoes and save some hot potato water.
11
Cook lentils in salted water by simmering ~20-25 mins until tender but not falling apart.
12
Simmer seeds in olive oil in a pot over medium heat until fragrant and golden.
13
Add flour, whisking and stirring for 1 min.
14
Gradually whisk in veggie broth (warm broth in microwave first).
15
Cook until slightly thickened.
16
Add gravy to the filling mixture along with peas/corn/green beans and cooked lentils.
17
Filling should have a thick stew-like consistency. If too dry, add broth. If too wet, simmer off some liquid.
18
Spread lentil filling in bottom of baking dish.
19
Place 10 dollops of mashed potatoes over lentil stew and spread out to fill in the gaps.
20
Bake 20-25 mins in 350F oven until golden and bubbling.

Indian-Inspired Shepherds Pie

Ingredients

Instructions

Equipment

Nutrition Facts

My Notes