What are the main ingredients in Garam Masala Shepherd’s Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter (optional), Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter (optional), Sugar/Sweetener/Honey

Garam Masala Shepherd’s Pie

Name: Garam Masala Shepherd’s Pie
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Butter (optional); Sugar/Sweetener/Honey

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

with lentils & a cucumber salad

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Potato - 200g
NOMU Indian Rub - 20ml
Cornflour - 5ml
Onion - 1
Carrot - 240g
Garlic Clove - 1
NOMU Garam Masala Rub - 10ml
Lentils - 120g
Peas - 50g
Nutritional Yeast - 10ml
Green Leaves - 20g
Cucumber - 50g

Download the Recipe

Serves 2

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!

Potato - 400g
NOMU Indian Rub - 40ml
Cornflour - 10ml
Onion - 1
Carrot - 480g
Garlic Cloves - 2
NOMU Garam Masala Rub - 20ml
Lentils - 240g
Peas - 100g
Nutritional Yeast - 20ml
Green Leaves - 40g
Cucumber - 100g

Download the Recipe

Serves 3

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!

Potato - 600g
NOMU Indian Rub - 60ml
Cornflour - 15ml
Onions - 2
Carrot - 720g
Garlic Cloves - 3
NOMU Garam Masala Rub - 30ml
Lentils - 360g
Peas - 150g
Nutritional Yeast - 30ml
Green Leaves - 60g
Cucumber - 150g

Download the Recipe

Serves 4

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!