Lentil Shepherd's Pie
Serves: 4 to 6
The stew for this shepherd's pie can be made ahead of time, even frozen and defrosted before use, or you can make a double portion and freeze half.
Instead of using traditional mashed potatoes for the topping to the pie, I combine different root vegetables. It gives you the flavors of those delicious roots as well as all their nutrients.
- 1 onion, finely diced Add to list
- 2 cloves garlic, minced Add to list
- 1 tablespoon extra virgin olive oil or virgin coconut oil Add to list
- 1 teaspoon curry powder Add to list
- 1 tablespoon herbes de Provence Add to list
- 1 1/2 teaspoons dried basil Add to list
- 1 1/2 teaspoons thyme Add to list
- 1 bay leaf Add to list
- 1/4 to 1/2 teaspoon red pepper flakes Add to list
- 1 1/2 cups brown, green or French lentils Add to list
- 1 (6-ounce) can diced or crushed fire-roasted tomatoes Add to list
- 3 to 4 cups vegetable broth Add to list
- 1 teaspoon salt Add to list
- 2 tablespoons balsamic vinegar Add to list
- 4 tablespoons Marsala wine or sherry Add to list
- 1 to 2 tablespoons rice flour (optional) Add to list
- 1 1/2 cups frozen green peas, defrosted (optional) Add to list
- Mashed Root Vegetables Add to list
- Paprika, for sprinkling (optional) Add to list
Combine onions, garlic and olive oil in a pot. Sauté over medium heat for 10 minutes, until onions become translucent. Add curry powder and herbs de Provence, basil, thyme, bay leaf and red pepper flakes; sauté for another 2 minutes.
Rinse lentils thoroughly and remove any stones or dirt; add to the pot. Add tomatoes and broth. Let simmer, covered, for 30 minutes to 1 hour.
Add salt, balsamic vinegar and Marsala wine. Let simmer, uncovered, for another 10 to 15 minutes, until lentils are soft. If needed, sprinkle rice flour over the mixture to thicken. Remove from the heat.
Spoon stew into an ovenproof (10- by 12-inch) deep-dish pan or into 2 (8-inch square) dishes. Sprinkle defrosted peas over the top. Top with Mashed Root Vegetables, and sprinkle with paprika.
Bake in the oven at 350° F until light golden brown on the top, 20 to 25 minutes.
Recipe by, PCC Cooks instructor