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.
Perfectly Balance Your Plate
Serve with 2 cups leafy greens and 1 tbsp Epicure Dressing, your choice.
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
- 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.
Per serving: Calories 410, Fat 10 g (Saturated 3 g, Trans 0.1 g), Cholesterol 70 mg, Sodium 430 mg, Carbohydrate 58 g (Fibre 15 g, Sugars 9 g), Protein 24 g.
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.