Curried Cottage Pie
A flexitarian twist on a family favourite. Ground chicken and lentils are an excellent source of protein and pair well with the warming spices inspired by Keema Matar, a South Asian dish.
20 min
6 servings
410 calories
Ingredients
1 pkg Keema Curry Seasoning
1 1⁄4 cups water
2 lbs (900 g) orange-fleshed sweet potatoes, about 3 large
1 tsp oil
1 lb (450 g) ground chicken
1 can (19 oz/540 ml) lentils
2 cups frozen diced mixed vegetables
1 tbsp unsalted butter
Instructions
In a bowl, stir together seasoning and water. Set aside.
Cube sweet potatoes. Place in Multipurpose Steamer; cover, microwave on high 8–10 min, stirring halfway through.
Meanwhile, in Wok, heat oil over medium-high heat. Cook chicken, breaking up chunks as needed.
Drain and rinse lentils; add to wok. Stir in seasoning mixture. Bring to a boil, then reduce heat to simmer, 2 min, stirring occasionally.
Stir in mixed vegetables and heat through.
Using Ground Meat Separator, mash sweet potatoes with butter. It’s ok to leave some chunky bits. Spoon over lentil mixture, spreading to edge. Using a fork, fluff to form ridges and peaks, if desired.
Nutritional Information
Per serving: Calories 410, Fat 10 g (Saturated 3 g, Trans 0.1 g), Cholesterol 70 mg, Sodium 430 mg, Carbohydrate 58 g (Fiber 15 g, Sugars 9 g), Protein 24 g.
Tips
For a crispy top, place prepared dish in a preheated 425° F oven for 20–25 min.
For a more rustic look and to save time, don’t peel your sweet potatoes! Leaving the skin on helps to increase fibre intake. A good scrub is all they need.
Perfectly Balance Your Plate
Serve with 2 cups leafy greens and 1 tbsp Epicure Dressing, your choice.