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Lentil Shepard's Pie

Posted: Mar 14, 2014

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Lentil Shepard

Classic comfort food that is completely vegetarian. You are going to need quite a lot of herbs and spices for this recipe, so be prepared.


Ingredients:

  • 1 large onion (fine dice)
  • 5 cloves of garlic (minced)
  • 3 stalks of celery (fine dice)
  • 2 medium Carrots  (fine dice)
  • 2 tbsp. olive oil
  • 1 (227g pkg.) of mushrooms (chopped)
  • 3 tbsp. tomato paste
  • 1 tbsp. herbes de Provence
  • 1 tsp each rosemary, thyme and sage (fresh is best, but dried is fine)
  • 1/8 tsp cayenne pepper
  • 1 cube organic vegetable stock
  • 1/2 cup dry red wine (or ½ c of stock works well too)
  • 2 cups dry lentils (soaked overnight )
  • Approx. 3 1/2 cups of water
  • 1 cup frozen peas
  • 7 large red potatoes
  • 1/3 cup milk
  • 1 tbsp. butter
  • ½ tsp. Salt  
  • ¼ tsp. Pepper

Instructions:

  1. Peel and boil potatoes in a large pot of water and while this is happening start preparing the lentil mixture (potatoes are done when they are fork tender).
  2. In a Dutch oven (or stockpot) sauté onion in olive oil until translucent, then add garlic, celery, carrots, mushrooms, and herbs and continue cooking for 6-8 minutes on low to medium heat.
  3. Deglaze your pot by adding the red wine (or stock) and let it deglaze for a minute or so, then add the water, tomato paste, veggie stock cube and drained lentils to the pot.
  4. Bring the pot to a boil and then turn it down to simmer with lid on med- low heat and cook until the lentils are tender ~20mins. 
  5. About 5 minutes before the lentils are done cooking add in the frozen peas.  If the mixture appears dried out at any point, just add more water.
  6. Season to taste with salt and pepper at this point.
  7. Mash your potatoes with milk, butter, salt and pepper.
  8. Preheat oven to 400F.
  9. Scoop your cooked lentil mixtures into a casserole, quiche dish or small lasagne pan and spread evenly, layer the mashed potatoes on top of the lentils and smooth out with a spatula.   
  10. Place the dish into the oven and bake for ~30min or until potatoes have browned nicely on top.

Serve it with a green salad!

 Makes ~10 servings.

 Per serving:

Kcal ~380    

Carbs ~ 71g

Fibre ~ 17g 

Protein ~ 17g         

Sodium ~ 358mg