Lentil Shepherd's Pie

Serves: 4 to 6

Prep time: About 1 hour 15 minutes

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

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.

Ingredients

Preparation

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 Birgitte Antonsen, PCC Cooks instructor

Source: 2010 PCC fall member meeting dinner

Learn more about our recipes. View guidelines »

More about: lentils, peas, vegetables

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