Dhal Shepherd’s pie

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As the temperatures drop and the days grow shorter, there’s nothing quite like cozying up with a hearty meal that warms you from the inside out. Our Dhal Shepherd’s Pie recipe is the perfect winter warmer, combining the comforting flavors of Indian dhal with the classic appeal of shepherd’s pie.

With our convenient Indian Dhal Meal Kit and just 5 more ingredients, you can effortlessly prepare an amazing dinner to serve eight. And if there is an abundance of food for your household, no worries – any leftovers can be easily frozen for a delightful meal another day!

This dish is not only hearty and authentic but also incredibly easy to prepare, making it an ideal choice for busy weeknights or lazy weekends spent indoors.



  • 1 packet of our Indian Dhal
  • 280g spinach leaves
  • 200ml coconut cream
  • 1 tin cherry tomatoes
  • 1kg sweet potatoes, peeled and cut into small chunks
  • 1/2 cauliflower
  • Chopped coriander and chilli to serve


1. Place the sweet potato in a pot of boiling water and cook for 15 minutes or until tender.

2. In a 30cm saucepan, heat 2 tablespoons of vegetable oil over medium heat.

3. Add the contents of the packet and fry for 1 minute.

4. Then, add 5 cups of boiling water and the tin of cherry tomatoes. Cook for 50 minutes (with the lid on) or until the lentils are done and the gravy is thickened. Add extra water if needed.

5. Halfway through cooking, add cauliflower florets. Stir in coconut cream and and fresh spinach for the last 5 minutes.

6. Once the sweet potatoes are cooked, drain and mash them.

7. Spoon the Indian Dhal into a large dish. Spread dollops of sweet potato mash on top and smooth to the edges. Use the back of a fork to create lines or peaks in the mash (this will help it crisp up).

8. Bake in the oven for 25 minutes. Consider placing the dish on a baking tray to catch any spills.

9. For extra crispiness, switch on the grill and cook for a few more minutes.

10. Garnish with coriander and chilli before serving. Enjoy with roti bread.

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