Indian Spiced Lentil and Vegetable Shepherd's Pie
Sweet-potato topped shepherd's pie filling made from lentils with onion, garlic, ginger, carrots, peas, cumin, coriander, turmeric, and tomato puree.
- 150 g red lentils
- 500 ml vegetable stock
- 1 medium onion
- 2 cloves garlic cloves
- 2 cm piece ginger
- 2 medium carrots
- 100 g peas (frozen)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tbsp tomato puree
- 400 g sweet potatoes
- 50 ml milk (dairy or plant-based)
- 1 tbsp butter or oil
- ½ tsp salt
- ¼ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Peel and chop the sweet potatoes into chunks. Place in a saucepan, cover with water, and boil for 15-20 minutes until tender.
- Step 2
While the sweet potatoes cook, finely chop the onion, mince the garlic, and grate the ginger.
- Step 3
Peel and dice the carrots. Rinse the red lentils.
- Step 4
Heat the butter or oil in a large saucepan or ovenproof dish over medium heat. Add the chopped onion and cook for 5 minutes until softened.
- Step 5
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Step 6
Stir in the diced carrots, ground cumin, ground coriander, turmeric, and tomato puree. Cook for 1-2 minutes, stirring constantly.
- Step 7
Add the rinsed red lentils and vegetable stock. Bring to a simmer, then reduce the heat, cover, and cook for 15-20 minutes, or until the lentils are tender and the mixture has thickened.
- Step 8
Stir in the frozen peas and season with salt and pepper. If the mixture is too dry, add a splash more stock or water.
- Step 9
Drain the cooked sweet potatoes. Mash them with the milk, butter/oil, salt, and pepper until smooth and creamy. Add more milk if needed to reach desired consistency.
- Step 10
Spoon the lentil and vegetable mixture into an ovenproof dish (if not already using one).
- Step 11
Top with the mashed sweet potato, spreading it evenly to cover the lentil mixture.
- Step 12
Bake in a preheated oven at 200°C (180°C fan/Gas Mark 6) for 20-25 minutes, or until the topping is golden and the filling is bubbling.
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