I make this wholesome dish very often at home. Firstly, because it’s sort of an all-in-all, a main dish in itself. Secondly it’s also very nutritious. Thirdly it’s a very flexible recipe. I add whatever veggies I have in hand. One can also substitute chicken or mutton in place of the lentils, add other vegetables, paneer….anything to suit your palate. Its a wholesome comfort food….
Ingredients
To be pressure cooked
1 cup brown lentils (sabot masoor)
1 tbsp oil
1 inch piece ginger
3 cups water
Salt to taste
Filling
1 cup sliced onions
2 carrots chopped
1 cup mushrooms
½ cup peas (boiled peas)
200 grams tomatoes pureed coarsely
1 tbsp soya sauce
1 bay leaf
1 tsp dried oregano
3-4 celery sticks sliced
3 tbsp olive oil
Topping
5 potatoes boiled, peeled and mashed finely
40 grams butter
4 tbsp hot milk
2 tbsp fresh cream
3 tbsp coriander leaves, chopped (optional)
Method
Cook the lentils in stock or water till tender. If using pressure cooker give 1 whistle and simmer for 12 minutes.
Mash the boiled potatoes with the butter, milk and cream to get creamy mashed potatoes. Season this with pepper and salt to taste. Mix in the chopped coriander leaves.
Sauté the onions, celery, carrots and peas with a small amount of olive oil until almost tender. If you think it is taking too long to cook, add a bit of water and cover and cook for 2-3 minutes until carrots are tender.
Now add in the mushroom and cook 3 minutes or so. Add the lentils and the pureed tomatoes and the herbs. Cook for just a few minutes and season with Soya sauce, salt and pepper.
Spread this pie evenly filling the bottom of a greased oven-proof dish.
Cover the mixture with the mashed potatoes, leveling the potatoes with a knife. Ripple or score the potatoes with a fork in a decorative design.
Bake at 200 C for 30-40 minutes until top is golden brown.
I’m reposting this recipe for the My Love affair with Legumes-Fifteenth Helping Event. Its being hosted by Sia whose blog Monsoon Spice is nothing short of brilliant!The brain behind this healthy event is Susan.
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MamaShift
/ October 4, 2009Lentil Shepherd’s Pie is my older daughter’s favorite dish. I wanted to try a new version, though. I love how the filling turned out using your recipe. I left out the mushrooms and used tomato paste instead of tomatoes. Then I pureed the filling, leaving a few whole peas and carrot bits, since my girls aren’t chunk eaters. Delicious!
Milton Stokes
/ September 4, 2009Love lentils so this must be delicious. Can’t wait to try it.
Preety
/ September 4, 2009nice and different recipe, healthy too..
s
/ September 4, 2009Thank You all…preethy, preethi,sanghy, uma,Ec, Divya…i totally agree..this shepherds pie is soo healthy. and a great way to disguise lots of veggis and get your kids to eat them.
Preethi
/ September 4, 2009wow u have such a lovely blog with such unique recipes!
Sanghi
/ September 4, 2009Excellent healthy dish..! Perfect for the event dear~!
Uma
/ September 3, 2009mmm. a delicious dish! looks sooo tempting 🙂