Lentil Shepherd's Pie | PCC Natural Markets

Lentil Shepherd's Pie

Serves: 4 to 6

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-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.

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.



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 Birgitte Antonsen, PCC Cooks instructor

More about: lentils, peas, vegetables


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