Ethiopian Berbere Spiced Lentil Shepherd's Pie

 Ethiopian Berbere Spiced Lentil Shepherd's Pie with Sweet Potato and Coconut Milk Topping

    A comforting, plant-based take on a British classic, this Shepherd's Pie marries the hearty textures of a traditional shepherd's pie with the vibrant, warming spices of Ethiopian Berbere. Rich lentils simmered in a spicy berbere sauce are topped with a creamy and indulgent sweet potato and coconut milk mash. This dish is a testament to the power of culinary fusion, creating a novel and deeply satisfying vegetarian main course.

Ingredients:

For the Lentil Filling:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 small can of peas
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons Berbere spice blend
• 1 (15 ounce) can crushed tomatoes, undrained
• 1 cup vegetable broth
• 1 cup red lentils, rinsed
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• optional finely diced mushrooms for texture

For the Sweet Potato Topping:

• 2 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk
• 1 tablespoon butter or vegan butter (optional)
• Salt and pepper to taste
• Pinch of nutmeg (optional)

Instructions

Get Started:

1. Prep the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, mushrooms (optional) and celery, and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.  

2. Build the Flavor Base: Stir in the oregano, cumin, smoked paprika, and Berbere spice blend. Cook for another minute until fragrant.

3. Simmer the Lentils: Add the crushed tomatoes, vegetable broth, and lentils to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for about 25-30 minutes, or until the lentils are tender but still hold their shape. Stir occasionally and add additional broth if needed to prevent the mixture from drying out. Season with salt and pepper to taste.

4. Prepare the Sweet Potato Topping: While the lentils are simmering, cook the sweet potatoes until tender. You can either boil them in water or roast them in the oven.

5. Mash and Season: Once the sweet potatoes are cooked, drain them well and mash them with a potato masher or fork. Stir in the coconut milk, butter (if using), salt, pepper, and nutmeg, if using.

6. Assemble and Bake: Preheat your oven to 375°F (190°C). Pour the lentil mixture into a baking dish. Add a small layer of peas. Top with the sweet potato mash, spreading it evenly.

7. Bake to Perfection: Bake the shepherd's pie for 20-25 minutes, or until the topping is golden brown and heated through.

8. Garnish and Serve: Garnish with chopped fresh parsley and serve hot. Enjoy!

Notes:

• To make this recipe vegan, use plant-based butter and ensure the coconut milk is dairy-free.
• If you don't have Berbere spice blend, you can create your own using a combination of paprika, chili powder, ginger, cardamom, cloves, and fenugreek.
• Feel free to adjust the spice level by adding more or less Berbere spice blend to your liking.
• You can add other vegetables to the lentil filling such as chopped kale or spinach.
• This dish can be prepared in advance and reheated.

This Ethiopian Berbere Spiced Lentil Shepherd's Pie is a celebration of global flavors and a testament to the power of culinary creativity. The combination of warming spices, comforting textures, and the rich tapestry of flavors makes this dish a truly memorable dining experience. Enjoy!