Masala Shepherd's Pie

Ingredients

• ¾ C dried brown lentils
• 2 lb sweet potatoes, peeled and chopped
• 15 oz can coconut milk, full-fat
• ¼-1 t cayenne, to taste
• 1 t kosher salt
• 2 T neutral oil, divided
• 2 t kosher salt
• 1 C onion, minced
• 3 C carrots, diced
• 1 C celery, diced
• 8 oz mushrooms, diced
• 2 t kosher salt
• 6 oz tomato paste
• 5 garlic cloves, sliced into thin disks
• 2” ginger, minced
• 2 t smoked paprika
• ½ t freshly cracked black pepper
• ½-2 t cayenne, to taste
• 1 T cumin seeds, toasted and ground
• 2 T garam masala
• 1 T cornstarch
• 1 C water
• 15 oz can chickpeas, drained and rinsed
• 1 C frozen peas

Instructions

1. 1 Preheat The Oven To 375: Preheat the oven to 375.
2. 2 In A Small Saucepan, Cover The: In a small saucepan, cover the lentils with water by about an inch. Bring to a boil, reduce heat to a simmer and loosely cover. Simmer until just cooked through, about 15 minutes. Add water as needed. Drain and set aside uncovered.
3. 3 In A Medium Saucepan, Stir Together: In a medium saucepan, stir together the coconut milk, spices, and salt. Stir in the potatoes. Bring to a boil then simmer, covered, for 20 minutes, or until the potatoes are very soft. Gently stir every 5 minutes. Drain over a bowl to reserve the cooking broth.
4. 4 In The Same Saucepan Off The: In the same saucepan off the heat, add the potatoes and ½ C of the broth, then whip with a hand mixer until the potatoes are creamy, carefully adding more cooking liquid as needed. Adjust for seasoning, cover, and set aside.
5. 5 Heat 1T Oil In A Large: Heat 1T oil in a large pan over medium heat. Sauté the onion until translucent, then add the carrot, celery, mushrooms, and salt. Sauté until the celery is soft, about 6 minutes. Push the veg to one side.
6. 6 Add 1T Oil And The Tomato: Add 1T oil and the tomato paste and sauté until the paste begins to darken.
7. 7 Reduce Heat To Medium: Reduce heat to medium. Add garlic and ginger, and stir to combine with the vegetables and tomato. Gently stir constantly until very fragrant, about 2 minutes. Add the spices and gently stir for 30 seconds.
8. 8 Stir Cornstarch Into Water, Then Add: Stir cornstarch into water, then add to the pan. Gently stir continuously until the sauce begins to thicken, scraping up any bits. [I need to test this part with actual measurements - I wing the sauce part but I think it was around a cup? 🤷 It was a sauce thick enough and in quantity enough for adding the proteins and coating everything to bind it but not drip. The topping is rich and creamy - yet light, so the filling should feel grounded with earthy texture and body].
9. 9 Fold In The Lentils, Chickpeas, And: Fold in the lentils, chickpeas, and peas. Adjust for seasoning.
10. 10 Add The Vegetable Mixture To A: Add the vegetable mixture to a casserole in an even layer, then top with the sweet potato and smooth to spread. Cover and bake for 25 minutes or until bubbling around the edges. Uncover and bake for another 5 minutes.
11. 11 Let Sit For 5 Minutes Before: Let sit for 5 minutes before serving.