Whole Food, Plant-Based Recipe Samosa Shepherd’s Pie
Recipe courtesy of Chef Carole Levy, PPMNY Culinary EducatorYields 4 servings
Ingredients
1½ lbs white potatoes or sweet potatoes, peeled and cut into even chunks
- 5.46-oz can unsweetened, low-fat coconut milk
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 8 oz mushrooms, chopped
- 14.5-oz can organic whole tomatoes (salt-free or low-sodium)
- 2 tsp garam masala
- 2 cups cooked yellow split peas
- 1 cup peas, fresh or frozen
- Microgreens, scallions, or chopped serrano chili for garnish
Instructions
1. Preheat oven to 375°F.
2. Give the lentils a good rinse in a colander to remove any debris and sift through them to be sure there are no hidden stones tucked among the legumes.
3. Add the rinsed lentils to a saucepan and cover with 3 cups of water. Cover the pan and simmer under a low heat until tender but not mushy.
4. Place the potatoes/sweet potatoes in a medium saucepan, cover with water, and bring to a boil for about 10-15 minutes, or until tender. Drain and return to the saucepan over heat for a minute or so to dry out a bit. Add the coconut milk and mix well until you have fluffy mashed potatoes. (If you are substituting the coconut milk, add plant-based milk or yogurt). Set aside.
5. In a large saucepan over medium-high heat, water/broth sauté the onion and garlic. Sauté for a few minutes until onions are translucent. Turn the heat up and add the mushrooms. Cook, stirring every couple of minutes, until the mushrooms release their water and start to brown. Add the tomatoes and spices. Stir well, then add the cooked split peas and peas. Cook for another minute or two, taste, and adjust with more garam masala.
6. Transfer the mushroom mixture to an 8-inch baking dish (pie or casserole pan), spreading it across in a somewhat even layer. Dollop the potatoes across the top and gently push them around until they cover the entire top of the casserole. Run a fork across the top if you like a bit of texture.
7. Bake for 25 minutes.
8. For color or crispiness, you can broil the dish towards the end (optional).
9. Serve using suggested toppings.
Chef's Notes
• 1 cup dried lentils will yield approximately 2 cups cooked.
• You can substitute coconut milk with approximately ½ cup plant-based milk, or use a 5.3- oz cup of plant-based yogurt.
• You can use red or green split peas instead of yellow.
• Alternatively, you can steam your potatoes instead of boiling. Add ½ head of chopped cauliflower, or 1 rutabaga (cut into chunks), and cook with potatoes until fork tender.
