Lentil Shepherd's Pie


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This spicy lentil dish is topped with curried mash, sweet potatoes for even more great flavor!

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Time needed

20 min preparation + 35 min cooking


  • 1 C. dry lentils, rinsed
  • 1 Tbs. fresh ginger, grated and peeled
  • 1 tsp. ground cumin
  • 1 3/4 C. vegetable broth
  • 1 bay leaf
  • 2 C. water
  • 1 Tbs. olive oil
  • 1 tsp. curry powder
  • 1/8 tsp. crushed red pepper
  • 3 lg. sweet potatoes (about 2 lbs.), peeled and cut into 1-inch pieces
  • 1 tsp. salt
  • 2 green onions, trimmed and thinly sliced
  • plain yogurt (optional)

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In 12-inch skillet, combine lentils, ginger, cumin, broth, bay leaf and 1 1/4 cups water; heat to boiling over high heat. Reduce heat to medium; cover and cook until lentils are tender, about 20 minutes. Discard bay leaf. Meanwhile, in saucepan, heat oil over medium-high heat until hot. Add curry powder and red pepper and cook, stirring, 15 seconds; add sweet potatoes, salt and remaining 3/4 cup water; heat to boiling. Reduce heat to medium-low; cover and cook, stirring occasionally, until potatoes are tender, about 15 minutes. With potato masher or fork, mash potato mixture until almost smooth. Spoon mashed potatoes over lentil mixture in skillet; sprinkle with green onions. Serve with yogurt if you like.

Each serving: 410 calories, 18g protein, 77g carbohydrate, 5g total fat (1g sat.) 0mg cholesterol, 1,040mg sodium.

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