Not Your Classic Shepherd's Pie (Meatless Monday)

This original blend of Indian spice, lentils and vegetables topped with a mashed potato and yogurt crust is so tasty and satisfying.  The recipe was inspired by Rachael Ray. 

Indian 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!