Moroccan Spiced Lentil Shepherd’s Pie
More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. This meatless dinner uses readily-available ingredients, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.
Lentils shouldn’t be limited to soups—the little legumes actually serve as an amazing meat replacement. They are high in protein and fibre that keep you full for longer and take well to spices and seasoning, just like meat. But you don’t have to be a vegetarian or vegan to appreciate lentils as a beef substitute. This vegetarian Shepherd’s pie is so delicious you won’t even miss the meat.
Moroccan-Spiced Lentil Shepherd’s Pie
YIELDS: 6 Servings
COOK TIME: 55 mins
INGREDIENTS
- For the lentil filling:
- 2 tablespoons olive or vegetable oil
- 1 onion, diced
- 2 cloves garlic
- 1 can lentils, drained
- 3 tablespoons tomato paste
- ½ tablespoon paprika
- ½ teaspoon coriander, ground
- 1 teaspoon ginger, ground
- ½ teaspoon turmeric, ground
- 1 teaspoon geera, ground
- ½ teaspoon cayenne pepper, ground
- 1 ½ tablespoon brown sugar
- 2 chandon beni leaves, chopped
- 1 cup water
- For the mashed potato layer:
- 6 Idaho potatoes, medium to large
- 1 teaspoon salt
- 3 tablespoons butter
- ½ cup cooking cream or milk
- 1 cup cheese, grated
- Salt and pepper to taste
DIRECTIONS
- In a medium pot over high heat, heat oil. Add onions garlic and cook until the onions are translucent and soft. Add lentils, tomato paste and remaining spices. Stir until evenly combined and allow to cook for 2 minutes, stirring occasionally. Add 1 cup water and allow the lentil filling to reduce about 5 to 8 minutes, then remove from heat and set.
- Peel potatoes and cut into 1-inch cubes. Place potato cubes into a large pot filled with water and salt. Boil on high until a fork can cut the potato cubes with ease.
- Strain, then mash the potatoes using a potato masher or mix them using hand mixer until smooth. Add butter and cream, or milk, and mix again until the potatoes are smooth and fluffy.
- Preheat oven to 350°F.
- Place filling into the bottom of 13 x 9 pan and spread evenly.
- Spoon the mashed potato on top of the filling. Spread evenly using the back of a spoon.
- Sprinkle cheese over the top and bake for 30 minutes until golden brown.
- Serve warm with a side salad, optional.
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