Description
Ingredients:
Mashed Potatoes
2 large russet potatoes - about 1.5 lbs, peeled and chopped to 1/2-inch cubes
1/3 cup milk
1 tablespoon butter
1 large egg yolk
1/2 teaspoon granulated garlic
salt and pepper to taste
2 tablespoons chives dried or fresh
Lentil Filling
2 tablespoons olive oil
1 small onion, diced
3 cloves fresh or 1 1/2 tablespoons of dried garlic, minced
1 large carrot, peeled and diced
1 medium zucchini, diced
1 cup chopped bell pepper, preferably red, yellow or orange
1/2 cup yellow corn kernels
2 cups cooked lentils
2 tablespoons tomato paste
4 teaspoons Cajun Seasoning
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Directions:
Mashed Potatoes - Place chopped potatoes into a pot and fill it with just enough water to cover the potatoes. Bring water to boil and cook for about 10 minutes, or until the potatoes can be easily pierced with a fork.
While the potatoes are boiling, Turn on your broiler.
Drain water from the pot and mash potatoes using a potato masher or a large fork. Stir in milk, butter, egg yolk, granulated garlic, salt, pepper, and chives. Cover and set aside.
Lentil filling - Over medium heat using a large sauté pan add the olive oil. When the pan is hot, add the onions and cook for 3 to 4 minutes or until translucent and beginning to brown then add minced garlic and cook for about 1 minute more or until fragrant.
Stir in chopped carrots, zucchini, and pepper and cook for about 3 minutes. Add corn kernels and lentils and stir for a minute. Mix in tomato paste, Cajun Seasoning, cumin, salt, and cayenne pepper. Cook for another 2 minutes. Pour vegetables into a 9" x 13" baking dish.
Spread mashed potatoes on top of lentil filling evenly with a spoon and use the back of a spoon to create indentations. For a fancier presentation pipe onto lentils with pastry bag fitted with extra large star tip.
Place the dish into the middle of the oven under the broiler for about 15 to 17 minutes, or until the mashed potatoes get a nice golden brown color. Watch very carefully to make certain the do not burn.
Let the shepherd’s pie rest for 5 minutes before serving.
