Indian-Spiced Mini Shepherd's Pies

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelraymag.com

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

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.

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