Curry, mushroom and lentil shepherd's pie with sweet potato

By AnnieMro

Ingredients

• Sweet Potato topping:
• 1 1/4 lb each: sweet potatoes, peeled and chopped
• 1 clove garlic, peeled and left whole
• 1/4 cup milk
• 2 tbsp butter
• 1/4 tsp each salt and pepper
• pinch nutmeg
• Filling:
• 3 tbsp vegetable oil, divided
• 3/4 lb cremini mushrooms, chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 small onion, finely chopped
• 1 large carrot, peeled and finely chopped
• 2 ribs celery, finely chopped
• 2 cloves garlic, minced
• 1 tbsp minced ginger
• 4 tsp Indian curry paste
• 2 tbsp tomato paste
• 1 tbsp paprika
• 1 can lentils, rinsed and drained
• 1/2 cup vegetable broth
• 2 cups stemmed and shredded kale or spinach
• 1 tbsp lemon juice
• 2 tbsp chopped fresh cilantro

Preparation

Step 1

Topping:

Cook potatoes and garlic in salted boiling water set over medium heat for 18-20 mins or until tender. Drain well, return to pot. Add milk, butter, salt, pepper and nutmeg; mash until smooth.

Filling:

Preheat oven to 400F. Meanwhile, heat 2 tbsp oil in a large skillet on high heat. Cook mushrooms with salt and pepper in batches for 5-8 mins or until golden brown. Transfer to a plate. Heat remaining oil in same skillet over medium heat. Add onion, carrots, celery, garlic and ginger. Cook, stirring occasionally for 5 mins or until softened. Stir in curry paste, tomato paste and paprika and cook for 1 min or until fragrant. Stir in mushrooms, lentils and Kale/spinach. Cook for 2-3 mins or until heated through. Stir in broth; cook for 5-8 mins or until most of the liquid has evaporated. Stir in lemon juice and cilantro. Scrape lentil mixture into an 8" square baking pan or casserole. Spoon sweet potato topping over top and smooth. Bake 15-18 mins or until filling is bubbly and topping is golden.