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Kathy's Lentil Shepherd's Pie

This recipe was kindly donated to us by one of our customers who loves our Indian Super Spice Blend!

Serves 4


4 cups Organic Vegetable Stock
2 cups Organic Red Split Lentils (washed)
2 Tbsp Organic Coconut Oil, melted
1 medium Onion, chopped
3 Garlic cloves, minced
3 large Organic Carrots, chopped
1.5 cups Mushrooms, chopped
1 Tbsp Organic Indian Super Spice Blend
1 Tbsp Tomato Paste
Salt & Pepper to taste
4-5 cups leftover or freshly made mashed potatoes

How to Make:

1. Preheat the oven to 400F.
2. Bring the lentils to boil in the stock and then turn down to a medium heat. Cook until soft (about 15 minutes or so).
3. In a separate pan, heat the oil and add the onions. Saute until translucent.
4. Add the carrots and mushrooms and saute down further.
4. Transfer the vegetables to a blender, add the Indian Super Spice blend, tomato paste and salt and pepper. Blend until smooth.
5. Combine the vegetable mixture in with the cooked lentil mixture and pour into a glass baking dish.
6. Top with the mashed potato and bake for about 30 minutes until the potato topping is nicely browned.

How to Enjoy:

Serve immediately and enjoy with a green salad.

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