Ishtak’s Veggie Shepherd’s Pie

Food for kids- by Satkiana

Vata -, Pitta +, Kapha +
(For Pitta, use leak instead of onion, ginger root or omit ginger, omit the chipotle and add the curry leaves and cilantro)
(For Kapha, use goat's milk cheese and dry ginger powder and chipotle, if your child can handle a bit of heat)

Prep Time: 1 hour

Ingredients:

2 tsp ghee

1 medium onion or 1 leek, chopped finely

½ tsp black mustard seeds

1 tsp cumin

½ tsp ginger powder, (or 1/2 inch fresh ginger, chopped finely)

1/8 tsp chipotle powder, (optional)

1/8 tsp amchur powder

½ tsp basil

Dash of salt, to taste

A few dashes Tamari sauce

A few dashes maple syrup

Small handful of curry leaves, (rinsed and chopped finely)
1/2 lime

Handful of cilantro or parsley, (chopped finely and optional)

1 ½ cups dried, brown lentils

1 carrot, (chopped finely)+

1 stalk celery, (chopped finely)

1 small zucchini, (chopped finely)

3 medium sweet potatoes

½ cup grated cheese

Directions:

Preheat oven to 225 degrees F

In a large saucepan, melt the ghee over medium-low heat.  Add the mustard seeds and once they begin to pop, add the onion or leek.  Cook until soft and translucent.  Add the rest of the spices, including the tamari sauce, maple syrup and lime, and stir.

Rinse the lentils in a metal strainer.  Add to the pot and dry roast for 30 seconds with the spice mixture.  Add 3 cups of water and stir.  Bring to a boil.

While you are waiting for the pot to boil, chop the veggies.  Add the carrot, celery and zuchini to the boiling water.  Turn down to simmer and put the lid on the pot, leaving it open on an angle.  Cook until the lentils are soft and the mixture is thick, not too soupy.  You may have to add a bit of water along the way so that the lentils do not dry out, yet just add a little bit at a time so your mixture does not get too soupy.

Boil the sweet potatoes in a large pot of water until soft enough to put a fork through.  Remove from heat, strain and return them to the pot to mash.  Add 1tbsp ghee, 1/8 cup unsweetened almond milk and a dash of salt.  Mash until smooth, thick and creamy.

Once the lentils are cooked, place in a casserole dish or a glass loaf pan and spoon the mashed sweet potatoes on top.  Grate the cheese and sprinkle over the top of the entire dish.  Place in the oven and back for 15-20 minutes, until cheese is melted and the casserole is nice and hot.

Enjoy this tastey dish that is total comfort food for you and your family!