Apr 18, 2008

Lentil Shepherd's Pie

Friends ,I have had my first taste of rude anonymous comments,unfortunately it is not about my cooking or recipes but concerns my personal life.This person has so much time that he/she has created a new account under a new name(as anonymous comments are prohibited in my blog) and left an insolent ,abusive comment for me...see how important I am for this person:)I had read about these pranksters in other blogs...so was mentally prepared.I had a good laugh at the enlightening comment and I feel that people who do not have the guts to come out in the open do these cowardly acts and get immense satisfaction,basically psychos who have had a bad day at work or might be one of those guys whom I had ditched in my college days :P



My post today is lentil shepherd's pie...brown lentils with cottage cheese layered with creamy potato mixture and baked to perfection.I served steamed broccoli sauteed with olive oil and carom seeds(ajwain) with it and garlic bread which made it a perfect continental dinner with an indian touch.The recipe is adapted from my favourite Nita Mehta's continental collection.
You need:
To be pressure cooked:
1 cup brown lentils(saboot masoor)
1 tbsp oil
1" pc ginger
3 cups water
salt to taste
For filling:
2 tbsp olive oil
a pinch asofoetida(hing)
1/2 tsp freshly ground black pepper
1 large carrot,cut into tiny pcs
1/2 cup boiled peas
100 gm cottagecheese(paneer) crumbled
1/2 tsp soya sauce
For topping:
4 potatoes boiled,peeled,grated and mashed till smooth
2-3 tbsp butter
1/4 cup hot milk
2 tbsp cream
3 tbsp chopped fresh parsley or coriander
juice of 1/2 lemon
salt and pepper to taste Method:
1.Pressure cook the lentils with all the other ingredients under to be pressure cooked to give 1 whistle,simmer on low heat for 12 mins.If there is any water dry on fire.
2.Add all the ingredients under topping to the mashed potatoes and mix well.
3.To prepare the filling,heat oil,add asofoetida and pepper and saute for 3-4 secs.Add the carrots and stir for 1 min.Cover and cook on low heat for 2-3 mins till soft.Add peas and salt and mix.
4.Mix salt and soya sauce to the crumbled cottage cheese and mix well.
5.Combine the cottage cheese,lentils and the cooked carrots and peas.
6.Spread this pie filling evenly at the bottom of a greased oven proof dish.



7.Cover the mixture with the potatoes,level the potatoes with a knife.Ripple or score the potato mixture with a fork in a decorative design,by making lines on the topping as shown in the picture.
8.Preheat oven to 200 deg C.Bake for 25-30 mins till the potato topping turns golden.Serve hot.
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