Curried Lentil Shepherds Pie

Are you looking for a quick and easy comfort food, try this curry lentil shepherds pie. A combination of vegetables infused with a light and tasty curry sauce to this I added tender lentils topped with creamy mashed potato and a sprinkling of paprika.

PRE HEAT OVEN TO 190° C 0r 375° F

MASHED POTATO TOPPING

4-5 large potatoes, peeled and chopped. I used organic dutch cream yellow flesh potato.

1/4 cup plant-based milk

Salt to taste

Smoked paprika for garnish

Chopped vegan butter, optional

METHOD

*Add potato to a medium size saucepan add water to cover plus a 1/2 teaspoon salt.

*Bring to a boil turn down heat to a simmer, cook until fork tender, about 15-20 minutes.

*Drain and mash potatoes with the milk until smooth and creamy, add salt as needed. Set aside with lid on to keep warm until ready to assemble.

INGREDIENTS FOR LENTIL FILLING

1.5 tablespoon oil of choice

1 medium to large carrot, diced

1 medium size zucchini, diced

1 large brown onion, finely chopped

3 cups shredded round English cabbage

1 teaspoon vegeta vegetable seasoning, or use salt

2 teaspoon curry powder

1/2 teaspoon turmeric powder

1 1/2 cups filtered water

1 1/2 cups cooked lentils

1 1/2 teaspoon cornflour or thickener of choice mix with 1 tablespoon of water to make a slurry

vegan butter, optional

METHOD

*Heat the olive oil in a large pan over medium heat. Add the carrot, zucchini and onion, saute' for about 3 minutes.

*Next add the shredded cabbage, vegeta, curry powder and turmeric. Cook until cabbage has wiltered about 3 minutes. Pour in filtered water and continue cooking until vegetables are just tender another 5 minutes.

*Add in lentils continue to cook on low heat so the curry flavour infuses the lentils another 3-5 minutes.

*Add cornflour slurry stir until curry thickens. Remove from heat.