Indian Spiced Shepherd's Pie with Mashed Red Lentils

🧂 Ingredients

• 1.5 cups red lentils
• 1/2 small onion

  minced
• 1 tbsp garlic

  minced
• 2 tsp ginger

  minced
• 2 cups chicken stock
• 1.25 cups water
• 1/2 cup yogurt

  (preferably a thick Greek yogurt)
• 2 tbsp butter or ghee
• 1.5 lbs lean ground or minced lamb
• 1.5 cups peas

  frozen or fresh
• 2 large carrots

  diced (medium cubes), about 1.5 cups total
• 1 medium onion

  thinly sliced
• 1/2 small onion

  minced
• 1 tbsp garlic

  minced
• 2 tsp ginger

  minced
• 2 tsp coriander seeds
• 1 tsp cumin
• 1/2 tsp turmeric
• 2 cloves
• 1/2 tsp ground cinnamon
• 2/3 cup tomato paste

  (1 small can)
• 1 tbsp butter or ghee

Instructions

• 1 In a large, heavy-bottomed pot, melt half of the butter/ghee over medium-high
  heat. Add the garlic, ginger, and onions, and sauté until fragrant and starting
  to colour slightly; about 3-4 minutes.
• 2 Add the lentils, stock, and water and bring to a boil. Reduce the heat to a very
  low simmer and cook the lentils, uncovered, until soft. If the liquid has all
  been absorbed and the lentils are still a little firm, add a splash of water,
  but take care not to add too much or the mash will be soggy. The finished
  lentils should basically fall apart, and shouldn't need any mashing.
• 3 Stir the remaining butter/ghee and the yogurt. Season the finished lentils with
  salt and pepper, cover, and set aside.
• 4 Heat a large, heavy (preferably cast iron) skillet or pot over medium-high heat.
  Add the spices to the pan and dry roast them until they're fragrant; about 1
  minute. Transfer the roasted spices to a spice grinder or mortar and pestle and
  crush to a powder.
• 5 In the same pan, melt the butter/ghee over medium high heat. Add the ginger,
  garlic, and minced onions and sauté until fragrant and starting to colour
  slightly; about 3-4 minutes.
• 6 Add the spices back to the pan along with the thinly sliced onions and stir to
  combine. Sauté over medium heat for an additional 4-5 minutes, stirring
  frequently. If the onions begin to burn at all, reduce the heat and/or add a bit
  more butter.
• 7 In a separate large pot, brown the lamb and drain the excess fat. Add the peas,
  carrots, onion/spice mix, and tomato paste and stir to combine. Cook over medium
  heat until the mixture is thick and darkened slightly, about 5 minutes. Season
  with salt and pepper to taste.
• 8 Preheat the oven to 350 F.
• 9 Spread the meat/veggie mixture evenly in a large 11x7 inch baking dish.
  Carefully pour the mashed lentils over the meat and veggies and spread it evenly
  to the edges.
• 10 Bake, uncovered, for 25 minutes, or until the lentils are a nice golden brown
  colour.
• 11 Allow the finished shepherd's pie to cool for 10 minutes, then serve with a
  little extra Greek yogurt, or perhaps a little chopped cilantro.

Nutrition Info