This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Made Healthy.” I have always loved Shepherd’s Pie because it is an amazing comfort food but like most comfort foods, not the healthiest. In order to make this healthy, I decided to go with a vegetarian option and not use butter in the my mashed potatoes (the recipe says butter because I plan to make this again). I am really glad that I decided to go with a lot of spices in this because mashed potatoes without butter did not taste quite right. Other than that, this was absolutely delicious and I have been eating it all week.
Originally, this came out a bit liquidy but the mashed potatoes did a good job soaking it up. If you want it less liquidy, I suggest sweating the mushrooms prior to adding them. Also, if you plan to eat left overs, the mashed potatoes almost completely soaked up the liquid.
Also, I accidentally used a too much cheese which probably took away any health benefits this may have had. I could not help my self.
- Course: Entree
- Cuisine: Fusion
- Preparation Time: 35 minutes
- Cooking Time: 105 minutes
Garlic Mashed Potato Ingredients
- Pour the Lentils on on a plate or baking sheet to pick out any bad lentils, rocks, or debris.
- Place the Lentils in a strainer and rinse them. Mince 1 Clove of Garlic, and in a medium pot, combine the Lentils, 1 Cup of water, Bay Leaf, and, minced Garlic.
- Bring the Lentils to a rapid simmer over medium-high heat and then reduce the heat to low to maintain a gentle simmer.
- Cook for 20 – 30 minutes uncovered, adding water as needed to keep the Lentils barely covered with water, until tender.
- While the Lentils are cooking, start boiling water for the Potatoes.
- Peel or do not peel the potatoes, it is up to you but I usually do not. Cut up the Potatoes and add to the boiling water. Cook until tender (about 20 – 30 minutes).
- Strain the Lentils, remove the bay leaf, and return the Lentils back to the pot. Add about 1/8 to 1/4 teaspoon of Kosher Salt. Start with 1/8 teaspoon, taste, and add more if needed. Set aside.
- Preheat oven to 350 degrees.
- Mince the other 4 Cloves of Garlic, dice the Yellow Onion, peel and mince the Ginger, and chop the Hot Chilis.
- In a large skillet, heat up the Olive Oil over medium heat. Add the minced Garlic, diced Yellow Onion, minced Ginger, chopped Hot Chilis, and Star Anise. Cook until fragrant (about 3 – 5 minutes).
- While cooking, peel and chop the Carrots, chop the Celery, and slice the Mushrooms.
- Add the chopped Carrots and Celery and cook until tender (about 5 minutes).
- Add the cooked Lentils, sliced Mushrooms, frozen Peas, and Curry Powder and cook for 1 more minute.
- Add the Yogurt and Milk; allow to come to a boil.
- Stir in the Sugar and Kosher Salt to taste.
- Add the mixture into a greased 9 x 13 baking dish. Set aside.
- By now the Potatoes should be done. Drain the Potatoes in a colander.
- Either add the potatoes back to the pot and mash or pass the Potatoes through a potato ricer back into the pot.
- Mince the Garlic.
- Add the Butter, Garlic, Milk, Kosher Salt, and Pepper. Milk together and add additional Milk and Kosher Salt to taste.
- Place the Mashed Potatoes on top of the filling.
- Shred the Cheddar Cheese and place on top of everything.
- Cook in the preheated oven for 20 – 30 minutes, until everything is heated through and the Cheddar Cheese is melted.