India Spiced Shepherd's Pie with Lentils
(Serves 2)Cook lentils in 2 cups boiling water, covered. for 20-30 minutes until tender. (May need to add water) Drain.
1/3 cup lentils, dry
Cook potato in boiling water for 12 minutes. Drain.
1 large potato, peeled and diced
Mash potato in mixing bowl. Add yogurt.
1/4 cup nonfat plain yogurt
Saute carrots, fennel and shallots in buttery spread for 5 minutes.
1 1/2 carrots, peeled, quartered and diced
1/3 cup shallots, diced
1 tablespoon fennel, diced
1 tablespoon Earth Balance Buttery Spread
Stir tomatoes, lentils, ginger and garam masala into carrot mixture. Heat until thickened.
1/2 cup petite diced tomatoes, no added salt
1 tablespoon grated fresh ginger
3/4 teaspoon garam masala
Stir peas into lentil mix.
1/2 cup peas
Divide lentil mixture into 2 individual casserole dishes, misted with an olive oil spray. Spread mashed potatoes over tops.
Bake at 425 F. for 15 minutes.
Garnish with snipped parsley.
The little "cake" muffins have fresh pineapple on the inside. I'll post that recipe tomorrow!