Lentil Shepherd’s Pie

Categories: Untried

Ingredients

• 1 cup dry lentils, rinsed
• 1 tbsp grated, peeled fresh ginger
• 1 tsp ground cumin
• 1 can vegetable broth (1 3/4 cups)
• 1 bay leaf
• 1 tbsp olive oil
• 1 tsp curry powder
• 1/8 tsp crushed red pepper
• 3 medium sweet potatoes, peeled and cut into 1-inch chunks
• 1 tsp salt
• 2 green onions, thinly sliced

Directions

1. In a 12" skillet, place lentils, ginger, cumin, broth, bay leaf and 1 1/4 cups water; heat to boiling over high heat.

2. Reduce heat to medium; cover and cook 20 minutes or until lentils are tender.

3. Discard bay leaf.

4. Meanwhile, in a 3-quart saucepan, heat oil over medium-high heat until hot.

5. Add curry powder and red pepper and cook 15 seconds, stirring.

6. Add sweet potatoes, salt, and 3/4 cup water; heat to boiling.

7. Reduce heat to medium-low; cover and cook 15 minutes or until potatoes are tender, stirring occasionally.

8. Mash potato mixture until almost smooth.

9. Spoon mashed potatoes over lentil mixture in skillet; sprinkle with green onions.

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