Spiced Lentil and Sweet Potato Shepherd's Pie

Instructions

1. 1

   Rinse the red lentils thoroughly and set aside.

2. 2

   Peel and dice the sweet potato into 1-inch cubes. Chop the cauliflower into florets. Finely chop the onion, mince the garlic, and grate the ginger.

   ~10 min
3. 3

   In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter for 30 seconds.

   ~1 min
4. 4

   Add the chopped onion and sauté until softened, about 5-7 minutes.

   ~7 min
5. 5

   Add the minced garlic and grated ginger, sauté for another minute until fragrant.

   ~1 min
6. 6

   Stir in the coriander powder, turmeric powder, garam masala, and red chili powder. Cook for 30 seconds, stirring constantly.

   ~1 min
7. 7

   Add the rinsed lentils, diced sweet potato, and water to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils and sweet potato are tender.

   ~25 min
8. 8

   While the lentil mixture is cooking, steam or boil the cauliflower florets until very tender, about 10-15 minutes. Drain well.

   ~15 min
9. 9

   Mash the cooked cauliflower with a masher or fork until smooth. Stir in milk, butter, salt, and black pepper until well combined. This is your cauliflower mash topping.

   ~5 min
10. 10

    Preheat your oven to 375°F (190°C).

11. 11

    Once the lentil mixture is tender, season with salt and pepper to taste. If it's too liquidy, simmer uncovered for a few more minutes to thicken.

    ~5 min
12. 12

    Pour the lentil and sweet potato filling into a baking dish.

    ~1 min
13. 13

    Carefully spread the cauliflower mash evenly over the lentil filling.

    ~2 min
14. 14

    Bake in the preheated oven for 20-25 minutes, or until the top is lightly golden and the filling is bubbling.

    ~25 min
15. 15

    Let it rest for 5-10 minutes before serving.

    ~10 min