Sherpa’s Pie Recipe

Lately I’ve been playing around with some Indian spices. They make you feel nice and warm, so they’re great for this time of year. I had a craving for some classic comfort food, but I wanted something a bit different too. So I made this Indian inspired shepherd’s pie. My husband decided it would be called sherpa’s pie, he’s better at naming things than I am. Feel free to play with the ingredients. Use whatever vegetables you have on hand. In the pictures you’ll see a carrot, I took it out of the recipe because I decided it didn’t another sweet orange ingredient. You could substitute ground beef if you don’t like, or just don’t have, the lamb. If you’re a vegetarian go ahead and use tofu or chickpeas for your protein.

Filling

1 medium zucchini

1/4 pound pea pods

1 head of broccoli

1 can diced tomatoes

1 1/2 lb ground lamb

2 tbs curry powder

1 tsp ginger

3/4 tbs marjoram

Salt pepper to taste

 

Topping

4 1/2 cup mashed butternut squash

1/8 -1/4 tsp ginger depending how much kick you want

1/2 cup coconut milk

Salt and pepper to taste

 

Your first step is to roast the squash. This can be done the day before. For this recipe then mash with a potato masher with the 1/2 cup of coconut milk.

Cut vegetables into diced size pieces.  Pictured is a double amount of vegetables.  When I’m chopping anyway I like to do extra and freeze them for later.

Fry ground lamb at medium heat until browned and cooked through. Add salt and pepper to taste while frying. Stir frequently and break up large clumps. Place lamb and vegetables in 9×13 pan. Mix in spices and the diced tomatoes. Spread it out nice and level so you can later easily smooth on the squash topping.

In separate bowl mix together the mashed squash, ginger, coconut milk, and salt and pepper. Spread topping on the filling in the pan.

Put in oven preheated to 350 degrees for 1/2 hour to 45 minutes. Makes 6 generous servings, unless you ask my husband over.

How to Roast Squash or Pumpkin

I was spoiled growing up. My mom always used fresh pumpkin in her holiday baking. It makes such a difference in the flavor. Roasting a pumpkin, or squash, isn’t difficult. I had a big butternut squash i needed to cook up for preparation for another recipe. First, preheat the oven to 350 Fahrenheit. Then cut the squash in half.

Scoop out the seeds and stringy bits with a spoon. To keep the squash from sticking tothe pan smear some coconut oil, butter, or ghee on the cut side of the flesh. Place the squash on a large sheet pan with lips, or roasting pan.It’s better if you can fit them both in laying flat,but if you need to lean one on the other a bit like in the picture below it’s ok. They just might not cook as evenly.

Put them in the oven for 45 minutes to an hour and a half, depending on the size of the squash. These I did for an hour. They are done when you can stick the tines of the fork through the skin of the squash with almost no force. Take the out and let them cool.

The one on the left is done, if they get as dark as the one on the right, they are a little bit overcooked.

The skin will peel right off, just watch out for pockets of heat. At this point prep it for whatever recipe you are using. Or you can mash it up with a little of your favorite milk/milk substitute and enjoy as a yummy side dish.