Garam Masala Spice Blend Lentil Shepherd’s Pie
1 lb Potato
3 Tbs Butter
2 Tbs Olive oil
1 cup Green Lentils
3 cup vegetable stock
2 each Carrots
20 g oyster mushroom
2 TBSP Garam Masala
Rinse the lentils in a strainer/colander. Combine lentils and 2 cups of your stock in a small
sauce pan. Add the garam masala spice blend. Bring to a boil, then reduce heat to maintain a
gentle simmer. Continue simmering, uncovered, for 20-30 minutes.
While lentils are cooking bring a pot of water to a boil and add your peeled and diced potato.
Boil till cooked, depends on your dice size but approx 10 minutes.
The lentils are cooked when they are tender and not crunchy. Strain lentils, and then return
the lentils to the same pan. Add a pinch of salt to taste and add 2 TB of olive oil. Set
When potatoes are done cooking strain them and put them in a bowl. Here you can add butter or
milk if you wish (just a few tablespoons of both) and mash the potatoes. Season with salt and
pepper. If you're feeling decadent add some shredded cheese as well. Set aside.
Peel and dice your carrots into small cubes, peel and dice your onion into small cubes, rip
apart the oyster mushroom in chuncks.
Heat oven to 400c.
Heat up 2 TB of olive oil in a frying pan, add onions and cook till becoming translucent. Add
carrots and mushrooms. Continue cooking till the mushrooms have a golden colour. Add your last
cup of stock and season with salt and pepper. Add lentils and cook for another 3-4 minutes.
Spoon this filling into a oven safe baking dish (I used a 9inch round glass dish) and even out
on the bottom. Top with your mashed potatoes and spread it out evenly.
Bake in oven for 25-35 minutes. If you like it extra crispy turn on the broiler for the last
few minutes of cooking.