Curried Shepherd Pie
Servings: 6 servings
Ingredients
- 1.5 tbsp of coconut oil
- 1 cup brown lentils dry
- 1 cup of TVP Textured Vegetable Protein
- 2 medium carrot
- 1 cup celery
- 1 onion chopped
- 1 tsp ginger
- 1 tsp garlic
- 3 large yellow potatoes and 1 japanese sweet potato. if you cannot find a japanese sweet potato you can use 4 large yellow potatoes
- a splash of non-dairy milk
- 1 vegetable bouillon cube
Spices
- 1 tsp cinnamon
- 1 tsp ground cardamon
- 1 tsp chilli flakes
- 1 tsp curry powder
- 1 tsp ground coriander
- 1 tsp ground fennel
Instructions
- Pre soak the lentils the night before in about 3 cups of water, then rinse and drain the next day before cooking
- In a pot at medium heat, heat the oil then add the spices, ginger and garlic and mix around a little till the oil is very fragrant
- Then add the onions with 1/4 cup of water and let the onions cook down.
- When that is done, add in the carrots, celery and 1/2 cup of water and let that also cook down for about 5-10min. Make sure that nothing is sticking to the bottom of the pan.
- After the veggies have cooked down, add the lentils, 1 1/2 cup of water and the bouillon cube.
- Cover and cook at medium heat till lentils are soft.
- When the lentils are soft, add 1 cup of TVP and another 1/2 cup of water. Cover the curry to let the TVP absorb the water
- When the TVP has absorbed all the water, turn of the heat and set the lentil curry aside
- For the potatoes, peal and wash the potatoes and chop them into small cubes
- Boil the potatoes in salt till the potatoes are soft
- Drain the potatoes and in a bowl and mash the potatoes, adding a splash of non-diary milk to smooth it out
- In a casserole dish, layer the lentils at the bottom and then lay the mash potatoes on top, smooth it out to all corners and then bake at 375F for 25 minutes and then broil on high for 3 minutes to brown the top of the shepherd's pie.