The moment I saw the title I knew I had to make it. I mean samosa, shepherds pie and vegetarian to boot? Had to be good. And it is good. Although you might have to suspend your disbelief a tad, because a samosa made with lentils and mushrooms?
But apart from that it is a delicious way to cook lentils and potatoes like a pie. I tweaked the original recipe to make it taste like a samosa, well sort of, and amped up the spice to suit my chilli oriented taste buds.
2/3 cups coconut milk
1″ ginger ( my addition)
3 green chillies ( not in original recipe)
250 g mushrooms
1 cup crushed tomato ( I used crushed can tomatoes)
1 cup puy lentils ( this lentil, also known as French lentils, holds its shape after cooking and is best here. You don’t want mashed lentils) ( original recipe used split peas)
1 cup frozen peas
1 tsp each coriander powder, cummin powder, red chilli powder, turmeric powder and Garam masala powder ( original recipe used just two tsp Garam masala powder)
1 tsp kasuri methi ( my addition)
some curry leaves ( my addition)
Coriander leaves ( my addition)
salt to taste
Cook the peeled and chopped potatoes in salted water till soft. Drain and mash, adding the coconut milk. Set aside.
Cook the washed lentils in water till done. Drain and add salt to taste.
Cook the peas and keep.
In some olive oil fry the onion, chilli, ginger and garlic all chopped fine. Add the curry leaves too. After 5-6 minutes add the mushrooms, chopped fine. Stir for a few minutes then add the crushed tomatoes and all the spices. Cook till almost dry, then add the lentils and peas. Season well and finally add the kasuri methi.
Take an 8″ dish, fill it with the lentil mix. Spread the potato mash on top and cover the surface. Create lines with a fork.
At this point you can leave the dish as is and bake it when you want it.
Bake in an 180C preheated oven for 35 minutes. If you want some colour you can grill it for a few minutes.
Serve with micro herbs or with plenty of chopped coriander as I did.
Recipe source: 101 cookbooks.com