A vegetarian spin on classic Shepherd’s pie, infused with fragrant garam masala spice. It is packed with lentils, carrots and peas, and is topped with a smooth spiced mashed potato lid. Sided with a fresh cucumber salad, this dish has everything and more!
Garam Masala Shepherd’s Pie
Garam Masala Shepherd’s Pie
with lentils & a cucumber salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Carrot
- Cornflour
- Cucumber
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lentils
- NOMU Garam Masala Rub
- NOMU Indian Rub
- Nutritional Yeast
- Onion
- Onions
- Peas
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter (optional)
- Sugar/Sweetener/Honey
SPICED MASH
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), and ½ the Indian rub. Season to taste.
FILLINGS FOR YOU
In a bowl, combine the corn flour with 100ml of water. Mix until dissolved. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion and the Carrot chunks. Fry for 5-6 minutes until starting to soften, shifting occasionally. Add the grated garlic, the garam masala and the remaining Indian rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the drained Lentils, the peas, and the diluted corn flour. Mix until fully combined. Reduce the heat and leave to simmer for 5-6 minutes until starting to thicken, stirring occasionally. Season with salt, pepper, and a sweetener of choice (to taste).
BACK ON TOP
Spoon the lentil mixture into an ovenproof dish. Evenly spread the mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Sprinkle over the nutritional yeast and bake in the hot oven for 10-12 minutes until the mash is starting to brown – keep a close eye on it to make sure it doesn’t burn!
FRESH SALAD
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, seasoning, and a drizzle of oil.
LET’S EAT!
Plate up the garam masala Shepherd’s pie and serve the Cucumber salad on the side. Well done, Chef!
SPICED MASH
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), and ½ the Indian rub. Season to taste.
FILLINGS FOR YOU
In a bowl, combine the corn flour with 200ml of water. Mix until dissolved. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion and the Carrot chunks. Fry for 5-6 minutes until starting to soften, shifting occasionally. Add the grated garlic, the garam masala and the remaining Indian rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the drained Lentils, the peas, and the diluted corn flour. Mix until fully combined. Reduce the heat and leave to simmer for 6-7 minutes until starting to thicken, stirring occasionally. Season with salt, pepper, and a sweetener of choice (to taste).
BACK ON TOP
Spoon the lentil mixture into an ovenproof dish. Evenly spread the mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Sprinkle over the nutritional yeast and bake in the hot oven for 10-12 minutes until the mash is starting to brown – keep a close eye on it to make sure it doesn’t burn!
FRESH SALAD
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, seasoning, and a drizzle of oil.
LET’S EAT!
Plate up the garam masala Shepherd’s pie and serve the Cucumber salad on the side. Well done, Chef!
SPICED MASH
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), and ½ the Indian rub. Season to taste.
FILLINGS FOR YOU
In a bowl, combine the corn flour with 300ml of water. Mix until dissolved. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion and the Carrot chunks. Fry for 6-7 minutes until starting to soften, shifting occasionally. Add the grated garlic, the garam masala and the remaining Indian rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the drained Lentils, the peas, and the diluted corn flour. Mix until fully combined. Reduce the heat and leave to simmer for 7-8 minutes until starting to thicken, stirring occasionally. Season with salt, pepper, and a sweetener of choice (to taste).
BACK ON TOP
Spoon the lentil mixture into an ovenproof dish. Evenly spread the mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Sprinkle over the nutritional yeast and bake in the hot oven for 12-15 minutes until the mash is starting to brown – keep a close eye on it to make sure it doesn’t burn!
FRESH SALAD
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, seasoning, and a drizzle of oil.
LET’S EAT!
Plate up the garam masala Shepherd’s pie and serve the Cucumber salad on the side. Well done, Chef!
SPICED MASH
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), and ½ the Indian rub. Season to taste.
FILLINGS FOR YOU
In a bowl, combine the corn flour with 400ml of water. Mix until dissolved. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion and the Carrot chunks. Fry for 6-7 minutes until starting to soften, shifting occasionally. Add the grated garlic, the garam masala and the remaining Indian rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the drained Lentils, the peas, and the diluted corn flour. Mix until fully combined. Reduce the heat and leave to simmer for 8-10 minutes until starting to thicken, stirring occasionally. Season with salt, pepper, and a sweetener of choice (to taste).
BACK ON TOP
Spoon the lentil mixture into an ovenproof dish. Evenly spread the mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Sprinkle over the nutritional yeast and bake in the hot oven for 12-15 minutes until the mash is starting to brown – keep a close eye on it to make sure it doesn’t burn!
FRESH SALAD
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, seasoning, and a drizzle of oil.
LET’S EAT!
Plate up the garam masala Shepherd’s pie and serve the Cucumber salad on the side. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Garam Masala Shepherd’s Pie?
The preparation time for Garam Masala Shepherd’s Pie with lentils & a cucumber salad is between 25 and 40 minutes.
What is the total time required to make Garam Masala Shepherd’s Pie with lentils & a cucumber salad?
The total time required to make Garam Masala Shepherd’s Pie with lentils & a cucumber salad is between 40 and 60 minutes.
How many servings does Garam Masala Shepherd’s Pie provide?
4 servings
What are the main ingredients in Garam Masala Shepherd’s Pie?
Carrot, Cornflour, Cucumber, Garlic Clove, Garlic Cloves, Green Leaves, Lentils, NOMU Garam Masala Rub, NOMU Indian Rub, Nutritional Yeast, Onion, Onions, Peas, Potato
What is the nutritional information of Garam Masala Shepherd’s Pie?
Calories: 725, Carbs: 139 grams, Fat: grams, Protein: 38.4 grams, Sugar: 27.6 grams, Salt: 881 grams
How do I prepare Garam Masala Shepherd’s Pie?
LET’S EAT!: Plate up the garam masala Shepherd’s pie and serve the cucumber salad on the side. Well done, Chef! BACK ON TOP: Spoon the lentil mixture into an ovenproof dish. Evenly spread the mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Sprinkle over the nutritional yeast and bake in the hot oven for 10-12 minutes until the mash is starting to brown – keep a close eye on it to make sure it doesn’t burn! FRESH SALAD: In a bowl, combine the rinsed green leaves, the cucumber half-moons, seasoning, and a drizzle of oil. SPICED MASH: Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), and ½ the Indian rub. Season to taste. FILLINGS FOR YOU: In a bowl, combine the corn flour with 200ml of water. Mix until dissolved. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion and the carrot chunks. Fry for 5-6 minutes until starting to soften, shifting occasionally. Add the grated garlic, the garam masala and the remaining Indian rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the drained lentils, the peas, and the diluted corn flour. Mix until fully combined. Reduce the heat and leave to simmer for 6-7 minutes until starting to thicken, stirring occasionally. Season with salt, pepper, and a sweetener of choice (to taste).
What should be prepared from my kitchen to make Garam Masala Shepherd’s Pie?
Carrot, Cornflour, Cucumber, Garlic Clove, Garlic Cloves, Green Leaves, Lentils, NOMU Garam Masala Rub, NOMU Indian Rub, Nutritional Yeast, Onion, Onions, Peas, Potato
How many calories does Garam Masala Shepherd’s Pie have?
725 calories
How much fat content does Garam Masala Shepherd’s Pie have?
grams
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