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.
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
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.