Ingredients
2 1/2 lbs. potatoes, peeled, cooked and mashed
4tbsp Three Farmers Camelina Oil
1/2 cup Greek yogurt or sour cream
1tbsp yellow curry powder
Salt and pepper, to taste
Filling
2 1/2 cups cooked lentils
2tbsp Three Farmers Camelina Oil
1 large onion, diced
4 cloves garlic, chopped
2 cups carrot, diced
2 cups celery, diced
2tsp garam masala
1tsp cumin
1tsp coriander
1 cup veggie broth
1 cup frozen peas
Salt and pepper, to taste
Gravy
2tbsp Three Farmers Camelina Oil
1tsp cumin seeds
1tsp fennel seeds
3tbsp flour (may substitute gluten free flour)
1 1/4 cups veggie broth, warm
Peel and cut potatoes into large dice size pieces and place in a large pot. Cover with water and bring to a boil. Cover and simmer until potatoes are soft. Drain, add Three Farmers Camelina Oil, Greek yogurt and curry powder, Mash together until smooth and set aside. Be careful not to over mash potatoes or they can become sticky.
In a large pan, heat Three Farmers Camelina Oil over medium-high heat and sauté the onion, garlic, carrots and celery until lightly browned. Add salt, pepper, cumin, coriander and garam masala. Finally add the broth and bring to a simmer. Cook until carrots are fork tender.
For the gravy, in a small pot heat Three Farmers Camelina Oil to medium heat. Add the cumin seeds and fennel seeds to ‘toast’ in the oil for 1 minute. Whisk in flour, toasting for an additional minute. Slowly and gradually whisk in the warm broth and let simmer until thickened. Remove from heat and add the peas and cooked lentils to the gravy.
Note: If too dry, add a splash of broth or water. If too watery, simmer off some of the liquid. If the filling is too watery, the mashed potatoes will sink.
ASSEMBLE: Pre-heat oven to 375F. Pour stew evenly into a oven ready pan. Cover evenly with a smooth layer of mashed potatoes. Bake for about 25 minutes and then broil for a few minutes to brown the top. Garnish with chives and Three Farmers Roasted Lentils!
Tried this recipe? Let us know how it turned out in the comments!