I have made many Sheperd’s pies for family dinners, and packaged meals when my kids were in university. It certainly takes a little more time to put together but I love the fact that it is a complete and satisfying one dish meal.
As with many recipe experiments, this version came about as a result of being out for dinner. A vegetarian Sheperd’s pie was on the menu, thankfully our friend Michael ordered it and gave me a taste. It certainly got me thinking of making it at home and adding an Indian influence.
I took a look at various vegetarian recipes and tweaked them to my personal taste and the ingredients that I had at hand in my fridge and pantry. Please feel free to do the same.
Filling Ingredients
- 1 cup cooked brown lentils
- 2 Tbsp olive oil
- 1 large onion finely chopped
- 2 large cloves garlic minced
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1 cup vegetable broth
- 2 cup diced carrots
- 1 cup frozen peas
Gravy Ingredients
- 2 Tbsp oil
- 1 tsp cumin seeds
- 3 Tbsp flour
- 1 cup warm vegetable broth
Mashed Potato Ingredients
- 3-4 large potatoes
- 2 Tbsp butter
- 1/4 cup sour cream
- 1/4 cup milk
- 1 tsp salt
- 1 tsp curry powder
Filling
In a frying pan, heat oil over medium heat, add onions and garlic, saute for a few minutes, add carrots and cook for about 5 additional minutes. Add garam masala, cumin, coriander and salt. saute. Mix in the broth and cover pan with lid. Reduce heat and simmer for about 5 minutes.
Gravy
Make a gravy while filling mixture is simmering
In a small saucepan, heat 2 tbsp oil on medium high heat, add cumin seeds and fry for a few minutes. Add 3 Tbsp flour and cook, continue stirring with a whisk for about a minute then add 1 cup of warm veggie broth, cook continually whisking until thickened.
Add the gravy to the filling mixture along with the peas and cooked lentils. Stirring until all ingredients are combined.
Potato Topping
Peel and cut potatoes into small chucks. Boil in salted water until potatoes are fork tender. Drain and return the potatoes to the pot. Add butter and mash. Add sour cream and milk and continue mashing. Mix in salt and curry powder stirring until smooth. Add more seasoning if required
Spoon filling mixture in ovenproof dishes, several small or 1 large. Top with the mashed potato mixture.
Bake for 20 minutes at 350F.
Broil for an additional 5 minutes or until is top is slightly browned.
