Indian Shepherd's Pie

I found a new recipe carnival to participate in! I know, I know – you’ve been waiting for something this momentous to happen. Recipe Remix gives you a list of 6 recipes to choose from, and then asks you to give it a twist. As soon as I saw Shepherd’s Pie on this month’s list, I knew what I wanted to make.

The Best Friend came over for dinner, which means I needed something vegetarian – the perfect night to try out my new recipe! It looks horrible in the picture. But it tasted wonderful. And, in case you haven’t noticed, I’ve become something of a cumin freak. I embrace my idiosyncracies.

Indian Shepherds Pie

1 ½ cups lentils,
3 cups water
2 Tbsp of this spice blend
1 tsp olive oil
1 medium onion. Chopped
2 cloves minced garlic
1 can diced tomatoes
Ground cumin, to taste
2 cups mashed potatoes
Smoked paprika

Rinse and drain lentils. Heat water to boiling in a pot, add lentils and simmer for 30 minutes. Turn the heat off, and let them sit for another 30 minutes.

Sauté the onion and garlic in the olive oil until translucent.

Preheat oven to 375®.
Sprinkle the seasoning mix on the lentils, and mash in a large bowl. Add the onions and tomatoes and stir well. Taste a bite or two, and if you want more flavor then add some ground cumin.

Pour the lentil mixture in a 3 quart casserole and spread the mashed potatoes on top. Sprinkle with the smoked paprika.

Bake for 30 minutes.
Serves 4

Notes: I had planned on using the bag of Toor Dal in my pantry for this - but I forgot I used it in something else a few weeks ago. So I used the bag of lentils in my pantry.

I would have loved even more cumin in this - I really have become addicted to the stuff. But The Professor and The Bestest Friend liked it as is.