Coconut Curry Lentil Shepherd’s Pie with Sweet Potato Mash

Transform your dinner table with this Coconut Curry Lentil Shepherd’s Pie, a delightful fusion of flavors that redefines comfort food. The hearty lentil filling, infused with aromatic curry spices and creamy coconut milk, offers a warm and inviting base that is naturally rich in protein and fiber.

Topped with a luscious layer of sweet potato mash, this dish is not only visually appealing but also provides a wonderful balance of sweetness and spice. Perfect for a cozy family meal or a gathering with friends, this shepherd’s pie is sure to impress even the most traditional palates.

Coconut Curry Lentil Shepherd's Pie with Sweet Potato Mash

Serves: 6 Prep Time: 20 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 350 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup green or brown lentils
• 1 can (13.5 oz) coconut milk
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 carrot, diced
• 1 bell pepper, diced
• 2 cups vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 large sweet potatoes, peeled and chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
3. In a skillet, heat olive oil over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and translucent.
4. Add carrots and bell pepper to the skillet, cooking for another 5 minutes. Stir in curry powder and cumin, cooking for an additional minute.
5. Pour in coconut milk and the cooked lentils, mixing well. Season with salt and pepper to taste. Simmer for 5-10 minutes until heated through.
6. Meanwhile, boil sweet potatoes in a separate pot until soft, about 15-20 minutes. Drain and mash with olive oil and lemon juice until smooth. Season with salt if desired.
7. Spread the lentil mixture in a baking dish and top with the sweet potato mash, smoothing it out with a spatula.
8. Bake in the preheated oven for 20-25 minutes until the top is slightly golden and the edges are bubbling.
9. Remove from the oven, let cool slightly, and garnish with fresh cilantro before serving.

Notes

Tip: For a spicier kick, add some chili flakes or a chopped jalapeño to the lentil mixture.

For a creamier sweet potato topping, consider adding a splash of coconut milk or a dollop of butter when mashing. If you prefer a bit of crunch, feel free to sprinkle some breadcrumbs on top before baking.

Storage-wise, this pie keeps well in the refrigerator for up to 3 days. To reheat, simply pop it back in the oven until warmed through, or microwave individual portions. If you’re looking to make it vegan, ensure your sweet potato mash is dairy-free.