Call it a mashup, call it a fusion or just call it Ethiopian inspired shepherds pie.
With a cupboard full of lentils, sprouting spuds and some Ethiopian Berbere spice well past its use-by date, the idea of combining all these came to me. I decided to make over an English classic: shepherds pie. Typically made with ground meat and vegetables, I did my own meatless version using some Ethiopian pantry staples.
In a very small nutshell, or should I say teff grain, cook onion, garlic, carrot, peas, teff grains, tomatoes, red lentils, water, salt, a bit of honey, oil, vinegar and some Berbere spice. Set aside. Steam regular and sweet potatoes then mash with some liquid (grain/nut milk) and salt. Place lentil mixture in a greased casserole dish, then top with mashed potatoes. Spread with an offset spatula to smooth out the top. Bake in a preheated 350°F oven and bake until the edges of the potato start to turn crispy, about 25 minutes.
Legumes, mushrooms, ground nuts and the ubiquitous soy products (tempeh and tofu) always make substantial protein substitutes for meat in any recipe. If you’re looking for some fusion inspiration, check out the following link for some ideas.