Preparation

When British colonial history accidentally created Anglo-Indian cuisine, it gave us some genuinely brilliant combinations. This shepherd's pie borrows that fusion spirit, turning leftover dal into a cottage pie base that's arguably more flavorful than the ground meat original.

Building the Pie

1. Preheat your oven to 400°F.
2. Heat oil in a large skillet and sauté the onion and carrots until softened, about 6-7 minutes.
3. Add the frozen peas and cook for another 2 minutes.
4. Stir in the leftover dal, mixing with the vegetables. If your dal is very thick, add a splash of water or stock. Simmer for 5 minutes to blend flavors.
5. Pour the dal mixture into a 9x9-inch baking dish or similar sized casserole.
6. In a bowl, combine the mashed potatoes with butter, garam masala, turmeric, milk, and salt. Mix until smooth and creamy.
7. Spread the spiced mashed potatoes over the dal layer, smoothing to the edges. Create texture on top with a fork for crispy bits.
8. Sprinkle cheese over the top.
9. Bake for 25-30 minutes until the top is golden and the edges are bubbling.
10. Let rest for 10 minutes, then garnish with fresh cilantro before serving.

The beauty of this dish is its flexibility—any type of dal works, from simple yellow lentils to complex mixed-bean curries. Each creates a different but equally satisfying result.