Re-Chewing Week: Curried lentil shepherd’s pie

The Chew recently asked Cooking Light Blogger’s Connection members to take on a holiday challenge:

“Select one of the tasty recipes or cute craft ideas from The Chew, and make it your own by adding 1-3 different changes to the process.”

We had Edible Ornaments, Chocolate Pumpkin Pie, Holiday Apple Brown Betty and more to choose from, but my eye was drawn to Christine’s Shepherd’s Pie. Simple, hearty and tasty, shepherd’s pie has only one drawback from my perspective: the meat. So I decided to tweak the original recipe to make it vegetarian-friendly, and came up with curried lentil shepherd’s pie.

It only took a few simple alterations: 1) de-meat the recipe by swapping in lentils and taking out beef, beef broth and Worcestershire sauce; 2) spice things up with curry and garam masala; and 3) top the whole thing off with sweet potatoes for some added flavor and color.

The result is a sweet-and-savory dish that will welcome vegetarians to your holiday table (or at any time of year a warm hearty meal is in order!).

Curried lentil shepherd’s pie

Adapted from Christine’s Shepherd Pie recipe on The Chew

(6 servings, approx. 340 calories each)

Ingredients:
1 cup dry black lentils
4 cups water
1 tsp curry powder
3 medium sweet potatoes
3 Tbs butter, divided
1 ½ tsp garam masala
1 red onion, chopped
½ pound sliced mushrooms
1 bag frozen peas and carrots
Salt, pepper and garlic powder, to taste

Preheat oven to 400F degrees.

Cook the lentils: Combine the lentils, water and curry powder in a pan and bring to a boil. Reduce heat to low and simmer 20-22 minutes. Drain water and set aside.

Cook and mash the sweet potato: Peel and cut the sweet potatoes into 1-2 inch chunks. Boil in salted water for 20 minutes or until tender. Drain the water, then combine potatoes, 2 Tbs butter and garam masala in a large bowl. Mash until smooth.

Sauté the vegetables: Heat 1 Tbs butter in a nonstick pan over medium heat. Add the onion and mushrooms, and cook for 8-10 minutes. Add the bag of peas and carrots and cook until defrosted. Add salt, pepper and garlic powder, to taste.

Put it all together: In a large baking dish, combine the lentils and cooked vegetables. Smooth the mashed sweet potatoes over the top, then rough up the surface with a fork. Bake in the oven for 30 minutes. If you want a nice browned top, finish under the broiler for 1-2 minutes.

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