Indian-Inspired Shepherd’s Pie

Directions

1. Preheat oven to 400°F (200°F).
2. While oven is coming to temperature, add potatoes to a ricer and process into a bowl with milk, yolks, butter, nutmeg, salt, and pepper. Fold ingredients together until smooth. Add to a piping bag and set aside.
3. Prepare filling by heating oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, approximately 5 minutes. Add garlic and ginger and cook for another minute.
4. Add cumin, coriander, turmeric, paprika, and chili flakes (start with less and adjust to your spice preference). Cook for 30 seconds, stirring constantly, to release the fragrance.
5. Pour in the chopped tomatoes and scrape up any browned bits from the bottom of the pot. Add lentils and stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
6. Once the lentils are cooked, stir in the frozen peas and chopped cilantro. Season with salt and pepper to taste.
7. Transfer the lentil filling to a large baking dish (approximately 9x13 inches). Top generously with the mashed sweet potatoes, smoothing the surface.
8. Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
9. Let the pie cool slightly before serving. Garnish with cilantro.