Indian Spiced Lentil Shepherd's Pie with Sweet Potato Topping
Red lentils simmered with curry powder, cumin, coriander, tomatoes and stock, topped with boiled sweet potato and baked.
- 150 g red lentils
- 500 g sweet potatoes
- 1 medium onion
- 2 cloves garlic
- 2 cm piece ginger
- 1 tbsp vegetable oil
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400 g tin chopped tomatoes
- 300 ml vegetable stock
- 100 g frozen peas
- 25 g butter
- 50 ml milk
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Peel and chop the sweet potatoes into even chunks. Place in a saucepan, cover with cold water, and bring to the boil. Cook for 15-20 minutes until tender. Drain well.
- Step 3
While the sweet potatoes are cooking, finely chop the onion, mince the garlic, and grate the ginger.
- Step 4
Heat vegetable oil in an ovenproof frying pan or casserole dish over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
- Step 5
Add the minced garlic and grated ginger, cook for 1 minute until fragrant.
- Step 6
Stir in the curry powder, cumin, and coriander. Cook for another minute, stirring constantly.
- Step 7
Rinse the red lentils under cold water. Add them to the pan along with the chopped tomatoes and vegetable stock. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, until lentils are tender and the sauce has thickened.
- Step 8
Stir in the frozen peas and cook for 2 minutes.
- Step 9
Mash the drained sweet potatoes with butter and milk until smooth. Season with salt and pepper.
- Step 10
Spoon the mashed sweet potato evenly over the lentil mixture in the ovenproof dish.
- Step 11
Bake for 20-25 minutes, or until the topping is golden and the filling is bubbling.
- Step 12
Let stand for 5 minutes before serving.
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