Spiced Lentil and Sweet Potato Shepherd's Pie with Coconut Curry Topping

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 190°C (375°F) and prepare a 9x13 inch baking dish.

2. 2

   Heat 1 tablespoon of olive oil in a large pot over medium heat, then add 1 large diced onion, 3 minced garlic cloves, and 1 inch of grated ginger, sautéing for 5 minutes until softened.

3. 3

   Stir in 2 tablespoons of curry powder and 1 teaspoon of cumin seeds, cooking for 1 minute until fragrant, then add 1 cup of red lentils, 4 cups of vegetable broth, and 1 can (400g) of diced tomatoes, bringing the mixture to a simmer and cooking for 20-25 minutes until the lentils are tender and most liquid is absorbed, seasoning with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

4. 4

   Meanwhile, boil or steam 3 large cubed sweet potatoes until very tender, then drain thoroughly and mash them with 0.5 can (200ml) of coconut milk, 1 tablespoon of curry paste, and 1 tablespoon of lime juice until smooth and creamy.

5. 5

   Spread the cooked lentil mixture evenly into the prepared 9x13 inch baking dish.

6. 6

   Carefully spoon the mashed sweet potato topping over the lentil base, spreading it to the edges and optionally creating peaks with a fork for texture.

7. 7

   Bake the shepherd's pie for 25-30 minutes, or until the topping is lightly golden brown and the filling is bubbly.

8. 8

   Garnish the finished dish with 0.25 cup of chopped fresh cilantro before serving.