Lentil Shepherd's Pie
Serves: 4 to 6
Prep time: About 1 hour 15 minutes
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. Feel free to substitute split peas for the lentils. Cooking time may vary depending on what kind of lentils or split peas are used.
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. You also can try cauliflower and roasted garlic mashed together (for a low carbohydrate option) or a spelt biscuit for the topping.
- 1 medium onion, finely diced Add to list
- 2 garlic cloves, minced Add to list
- 1 tablespoon organic extra virgin olive oil or organic 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 ground red pepper flakes Add to list
- 1 1/2 cups red, brown, green or French lentils Add to list
- 1 small 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 to thicken (if stew is too runny) Add to list
- 1 1/2 cups organic 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 onion becomes translucent.
Add the curry powder and herbs and sauté for another 2 minutes.
Rinse the lentils thoroughly and remove any stones or dirt. Add to the pot. Add the 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 the lentils are soft. If needed, sprinkle the rice flour over the mixture to thicken. Remove from heat.
Spoon the stew into an ovenproof, deep-dish pan (about 10x12 inches) or into two 8X8-inch dishes. Sprinkle the defrosted peas over the top, if using. Then top with the Mashed Root Vegetables, and sprinkle with some paprika.
Bake in the oven at 350° F to 375° F until light golden brown on the top, about 20 to 25 minutes.
Recipe by, PCC Cooks instructor
Source: 2010 PCC fall member meeting dinner
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