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"The belly rules the mind."--Spanish Proverb

Indian-Spiced Mini Shepherd's Pies Recipe

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This recipe for Indian-Spiced Mini Shepherd's Pies is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds russet potatoes, peeled and coarsely chopped
6 tablespoons butter
1/2 pound carrots -- peeled, quartered lengthwise and chopped
1 large red onion, chopped
1 can (15 oz.) lentils
1 cup canned crushed tomatoes
2 tablespoons minced fresh ginger
1 1/2 teaspoons garam masala
1 cup frozen peas
1/2 cup plain whole-milk yogurt
1 tablespoon chopped fresh chives
Directions:
Directions:
Preheat the oven to 425 degrees . In a large pot, cover the potatoes with 2 inches of water. Bring to a boil, salt the water and reduce the heat to medium. Cook until tender, about 12 minutes.
Meanwhile, in a large skillet, melt 1 tbsp. butter over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes; season with salt and pepper. Stir in the lentils, tomatoes, ginger and garam masala. Cook, stirring occasionally, until the sauce thickens, 3 to 5 minutes. Stir in the peas, season and transfer to four 2-cup ramekins.
Drain the potatoes; return to the pot. Add the yogurt and remaining 5 tbsp. butter. Mash until smooth; season. Divide the mashed potatoes among the ramekins, spreading them over the vegetables. Bake until golden in spots, 10 to 15 minutes. Sprinkle with the chives.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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