Indian Spiced Shepherd’s Pie
With Mashed Red Lentils
Well, it’s 3:00 in the morning and I didn’t plan on being here. A very boisterous 4 year old will be waking me up in about 4 hours and dragging me downstairs to play, so I really ought to be sleeping. But I was struck by an idea a few days ago, and when I say struck, I want you to think of a runaway freight train. When I get an idea in my head, I don’t usually let it go, and it generally means a lot of work in my future. Fortunately, this time it also meant a lot of really great food.
Did you know that Canada grows lentils? And not just a few either – we grow more than anyone in the world. Despite this, we don’t really eat a whole lot of them, and that, my dear readers, is a ridiculous shame. Lentils are incredibly tasty, versatile, simple to use, and inexpensive. Recently, in an effort to raise the public awareness (and adoration of) lentils, Canadian lentil producers have teamed up with Chef Michael Smith to encourage home cooks to put together a video starring themselves cooking a lentil dish of their own.
Now that’s a great idea, but a) I found out about it a week ago, b) I had no lentil recipes on my site yet, and c) lentils aren’t really part of this month’s green/Chinese veggie themes. But the idea of the contest just sat there in my head. All of the sudden, on Thursday afternoon, this recipe just hit me. A bunch of classic Indian ingredients – lentils, Indian spices, and lamb – but blended with a simple home-cooking classic. It’s simple but surprising comfort food, and it’s incredibly tasty. The red lentil mash is a welcome change from the usual potato, and the combination of Indian spices, lamb, and vegetables is… well, iconic. How could I not make it? How could I NOT enter the contest? Oh, did I mention that the contest closes today? No, I didn’t mention that, because it’s the middle of the night and my thought processes are unraveling.
Ah well, the things we do for the love of food.
So, here it is – my first EVER video and official entry into the Love Lentils Star of the Show contest. Let me emphasize that again so that you’ll go easy on me – this is my first video ever. It was certainly an experience. I’d love to say it was fun, but to be honest, the amount of stuff I had to figure out over a few short days was mind-boggling. The cooking part was fun. The eating part was really fun. The next video will be fun (?).
I hope you’ll check out the video and tell me what you think. I also hope you’ll try this shepherd’s pie out, because I promise you it’s spectacular. Don’t forget to share and look out for other lentil recipes on Twitter and Instagram (#lovelentils).
Lastly, I really hope you’ll head out to the store and buy some lentils, because they deserve our love.
Don’t let the longish list of ingredients throw you off – this is actually really easy to make. There are a few extra spices, but they’re all quite common and easy to find. The onions, garlic, and ginger are used in multiple places, so they appear several times in the ingredient list, so all-in-all it’s actually not that daunting.
Make sure you use red lentils for this dish, and not another variety. Red lentils disintegrate entirely upon cooking, meaning you don’t actually mash them at all. Many other lentils hold their lovely little shapes when they cook, meaning you’d be left with a very different looking end product.
Check out my video on youtube for a very brief walkthrough of the steps used to make this dish.
No ingredient pages have been written yet for any of the ingredients in this recipe. Like to see one? Let me know in the comments below or by email.
No pantry pages have been written yet for any of the ingredients in this recipe. Like to see one? Let me know in the comments below or by email.
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